Marcey Dyer • Pierce, Colo.
February 10, 2007

1 Tbsp. olive oil
1 c. onion, chopped
4 cloves garlic, minced
28 oz. can diced tomatoes
2- 15 oz. cans pinto beans
2 t. chili powder
1 t. cumin
1/2 t. hot sauce
Salt to taste
2 c. chicken broth
4 oz. jack or cheddar cheese, shredded
1 c. baked, crushed tortilla chips

Heat oil in a pan. Add onion and garlic. Sauté about 3 minutes. Stir in tomatoes.
Mash beans. Add beans, chili powder, cumin, hot sauce, salt, and broth to pan, bring to a boil. Reduce heat and cook about 20 minutes.
Serve with cheese and crushed tortilla chips sprinkled on top.
Makes 8 servings.