Vegetarian Chili II

• 2 cups dried pinto beans, picked over and rinsed
• 3 tablespoons canola oil
• 2 yellow onions, finely chopped
• 5 garlic cloves, minced
• 1 tablespoon dried oregano, plus
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin plus 1 t. ground cumin
• 1 teaspoon ground coriander
• 1 tablespoon paprika
• 14 teaspoon cayenne pepper
• 14 cup chili powder
• 1 (15 ounce) can diced tomatoes
• 1 chipotle chili in adobo seasoning, minced
• 5 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 3 tablespoons finely chopped cilantro
• salt

1. Place the dried beans in a bowl with cold water to cover and soak for at least 4 hours or up to overnight.
2. Drain and set aside.
3. In a large, heavy pot, warm the oil over medium heat.
4. Add the onions and garlic and saute until softened, about 7 minutes.
5. Add the oregano, cumin, coriander, paprika, cayenne, and chili powder and stir to combine.
6. Cook, stirring, for about 3 minutes.
7. Add the tomatoes, chipotle, broth, and beans and bring to a boil.
8. Decrease the heat to low and cook, partially covered, until the beans are tender yet firm, 1-1 1/2 hours.
9. If the chili seems too thick, add a little water.
10. Add the vinegar and cook for 1 minute.
11. Stir in the chopped cilantro and season with salt, then serve.

pinto beans, canola oil, yellow onions, garlic, oregano, oregano, ground cumin, ground coriander, paprika, cayenne pepper, chili powder, tomatoes, vegetable broth, balsamic vinegar, cilantro, salt

Taken from www.food.com/recipe/vegetarian-chili-ii-496057 (may not work)