Smoky Two Bean Chili

Preheat the oven to 350°F. Add dried ancho chile, bouillon cube, and 2 cups water to a medium saucepan. Bring to a boil, reduce heat to low, and simmer until ancho chile is tender, 5 to 7 minutes. In a small bowl, combine tomato powder and 2 tbsp water and mix to make tomato paste. (4-serving meal: use 4 cups water, 4 tbsp water) TIP: Let the ancho chile simmer in the broth until soft and pliable.

Add ancho chile and broth, chipotle pepper in adobo, and a pinch of salt to a blender. Blend until smooth. 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 a large 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)

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

Quarter the tortillas. Add to a baking sheet in a single layer and lightly coat pieces with 1 tsp vegetable oil, using your fingers to disperse the oil. Sprinkle with salt and bake until crispy, 12 to 15 minutes, rotating the baking sheet halfway through. (4-serving meal: use 2 tsp vegetable oil)

Add lime juice, cilantro, and ranch dressing to a medium bowl and stir the cilantro ranch dressing. Divide the smoky two bean chili between large bowls and drizzle with cilantro ranch dressing. Serve with lime wedges and tortilla chips for dipping. Bon appétit!