INGREDIENTS
2 Tbsps
vegetable oil
16 ozs
pinto beans
1 large
onion
1 Tbsp
garlic
2
chipotle peppers in adobo sauce
1 Tbsp
chili powder
1 Tbsp
cumin
2 tsps
salt
1 1/2 tsps
garlic powder
4 cups
vegetable broth
1 cup
water
15 ozs
canned tomatoes
1 Tbsp
distilled vinegar