Smoky Two Bean Chili

Preheat oven to 350°F. Combine ancho chiles, broth concentrate, and 2 cups water in large pot. Bring to a boil, reduce heat to low, and simmer until chile is soft and pliable, 5 to 7 minutes. In small bowl, stir together tomato powder and 2 tbsp water to make tomato paste and set aside. (4-serving meal: use 4 cup water, 4 tbsp water)

Transfer broth to blender, add chipotle pepper in adobo and a pinch of salt, and blend until smooth, about 1 minute. (TIP: Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.)

Heat 2 tsp vegetable oil in same pot over medium-high heat. Add onion, garlic, and ½ tsp salt. Cook until onion is softened and browned in places, 3 to 5 minutes. Add tomato paste and oregano and stir to coat the onions. (4-serving meal: use 4 tsp vegetable oil, 1 tsp salt)

Add blended broth, black beans, kidney beans, maple syrup, and ½ cup water to pot with aromatics. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 15 minutes. (4-serving meal: use 1 cup water)

Place tortilla strips on baking sheet in single layer and brush pieces with 1 tsp vegetable oil. Sprinkle with salt and bake until crispy, 12 to 15 minutes, rotating baking sheet halfway through. (4-serving meal: use 2 tsp vegetable oil)

Stir together lime juice, cilantro, and ranch dressing in medium bowl. Divide smoky two bean chili between large bowls and drizzle with cilantro ranch dressing. Serve with lime wedges and tortilla chips for dipping. ¡Buen provecho!