Two-Bean Chili with Avocado

Ingredients

• 1 large onion, chopped
• 2 tsp. dried oregano, crushed
• 2 tsp. canola or olive oil
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 15-oz. can black or kidney beans, rinsed and drained
• 1 15-oz. can pinto beans, rinsed and drained
• 1/2 cup salsa (preferably guajillo chile salsa)
• 1 medium ripe avocado, peeled, seeded, and diced
• 1/4 cup snipped fresh cilantro

Directions

1. In a large saucepan cook onion and oregano in hot oil over medium-high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, and salsa. Bring to boiling; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro. Makes 5-1/2 cups (4 to 5 servings).