Instructions: 1. In a large, heavy saucepan set on medium heat, cook onions and chili powder in oil for 4 to 5 minutes, or until tender. (If onions become too dry, add a tablespoon water.)

2. Stir in the tomatoes with the juice, beans, chilies and broth. Bring to a boil, reduce the heat and simmer 30 minutes, stirring occasionally.

3. Stir in the the cilantro and serve.

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