Instructions: Bring 1/4 c. broth to simmer in Dutch oven over med heat. Add onions and saute slowly 5 to 8 minutes, stirring frequently, or until onions are soft.

Add garlic, jalapeno and bell peppers, chili pwdr., cumin, 3 c. pinto beans and remaining 2 c. broth. Bring to boil.

Puree remaining 1 c. pintos with tomatoes in blender on high speed./ Add to chili with half the cilantro. Reduce heat. Cook until thick, 30 min. Stir in remaining cilantro. Season to taste with salt and pepper. Garnish with tortilla chips.

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