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

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.