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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 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.
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