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    Servings: Not specified

    Directions

    Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

    Ingredients
    • 1 tablespoon olive oil
    • 1/2 medium onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon ancho chili powder, or other chili powder
    • 1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
    • 2/3 cup low-sodium chicken broth, plus more if needed
    • Salt and pepper
    • 2 tablespoons chopped fresh cilantro leaves

    Parsed from recipe text (no separate ingredient records).
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