Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon dried oregano
- 2 cups vegetable broth
- 3 cups pinto beans drained and rinsed
- 1 cup diced tomatoes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until onion is translucent.
- Stir in cumin, chili powder, and oregano, and cook for another minute until fragrant.
- Add vegetable broth, pinto beans, and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Season with salt and pepper to taste. Serve hot, optionally garnished with fresh cilantro or a dollop of sour cream.
