Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 (15 oz.) cans pinto beans	Divided, rinsed and drained.
2 tablespoons vegetable oil
1 cup onions	Wash, trimmed and diced
1 cup red pepper	Wash, trimmed and diced
1 cup yellow pepper	Wash, trimmed and diced
3 cloves garlic, minced	Or 1 teaspoon garlic powder
2 tablespoons chili powder
2 teaspoons ground cumin
1 (28 oz.) can  no added salt chopped tomatoes	Drained and liquid reserved. Or 2 cups fresh washed, trimmed and chopped tomatoes
1 cup low sodium vegan chicken broth
1 teaspoon hot pepper sauce	Optional
8 tablespoons chopped cilantro	Divided
2 cups low-fat corn tortilla chips	Crushed (no lard variety)
1 cup (4 oz.) low fat Pepper Jack cheese or Mexican cheese blend	Shredded. For vegan: use vegan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oven to 400 degrees Fahrenheit.
2	Puree 1 can pinto beans in a food processor.
3	Heat oil in a Dutch oven or large saucepan over medium heat.
4	Add onions and peppers.
5	Cook about 10 minutes or until soft.
6	Add garlic, cook 2 minutes.
7	Add chili powder and cumin, continue cooking for 1 minute.
8	Add tomatoes, ½ cup tomato liquid, broth, hot pepper sauce and puréed and whole pinto beans.
9	Simmer 5 minutes, stirring often.
10	Add 6 tablespoons of cilantro.
11	Season with salt and pepper to taste.
12	Pour into a baking dish.
13	Sprinkle with crushed tortilla chips.
14	Bake 30 minutes.	Cook until internal temperature reaches 165°F.
15	Remove from oven and top with cheese.
16	Return to over until cheese melts, about 5 minutes.
17	Sprinkle with reaming chopped cilantro.