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Two bean chili with avocado
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| 1 large | onion, chopped |
| 2 tsp | dried oregano |
| 2tsp | olive oil |
| 2- 14 oz can | diced tomatoes, undrained |
| 1- 15 oz | kidney or black beans, rinsed and drained |
| 1/2 C | salsa |
| 1 ripped avocado, peeled and diced | |
| 1/4 C | snipped fresh cilantro |
| Sour cream | |
| Shredded cheese, (queso fresco is best) | |
In large sauce pot cook onions and oregano in hot oil, over medium high heat, for about 3 min. Or until tender. Stir in undrained tomatoes, beans and salsa. Bring to a boil. Reduce heat, simmer uncovered for about 25 min. To serve top with avocado,cilantro, sour cream and queso fresco. chips on the side.
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