Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cans  pinto beans     (15 ounce) rinsed
                        and drained
  2        tablespoons  veg. oil (or none if non stick)
  2               cups  chopped onions
  1                cup  chopped red bell pepper
  1                cup  yellow bell pepper
  2                     table spoons chopped garlic
  2        tablespoons  chili powder
  2                tsp  ground cumin
  1                can  Italian style tomatoes drained and
                        chopped      (28 ounce)
                        juice
                        reserved
  1                cup  chicken broth
  1                tsp  hot pepper sauce
  8               tbsp  chopped cilantro

Preparation:

Puree 1 can of beans in processor Heat oil in Dutch oven over medium heat Add onions and bell peppers and saute Add chili powder and cumin stir 1 minute. Mix in tomatoes, « cup of juice broth, pepper sauce, whole beans and pureed beans Simmer 5 min stirring often Add 6 tbsp cilantro and season with salt and pepper pour into 13x9x2 glass baking dish Preheat oven to 400 and bake 30 minutes Top with tortilla chips and Enjoy

Nutritional Information:

304 Calories (kcal); 6g Total Fat; (15% calories from fat); 14g Protein; 58g Carbohydrate; 0mg Cholesterol; 1065mg Sodium