7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons quality extra-virgin olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Chopped raw onion
Drain beans in a colander.
Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
Crush the chipotle pepper if using dried, or mince if using canned. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry. Add salt and pepper to taste, and more chili if you want a hotter dish.
Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.