Quick Mexican Chili Recipe | Dr. McDougall

Ingredients

• 1 Onion, chopped
• 1/4 Cup Water
• 2-14.5 Ounce Cans Tomatoes, chopped
• 15 Ounce Can Kidney beans, drained and rinsed
• 15 Ounce Can Pinto beans, drained and rinsed
• 1/2 Cup Salsa
• 2 Tsp Oregano
• 1/4 Tsp Chipotle chili powder
• 1/4 Cup Fresh cilantro, chopped
• 1/2 Cup Avocado, chopped (optional)
• 1/4 Cup Onion, chopped (optional)
• 1/2 Cup Tofu Sour Cream (optional)