Weeknight Vegetarian Chili

Heat oil in a large straight-sided skillet over medium. Reserve 1/4 cup diced onion; add remaining onion to skillet along with garlic. Season with salt and cook, stirring, until tender, 4 to 6 minutes.
Add chipotle, chili powder, cumin, and tomatoes with their juices; cook, stirring, 2 minutes. Add beans and cooking liquid; bring to a simmer. Cook until slightly thickened, 15 to 18 minutes. Season to taste. Sprinkle with cheese, cover, and cook until just melted, about 2 minutes.
Remove from heat; top with reserved onion, avocado, and cilantro, and serve with sour cream and tortillas.

Ingredient :

2 tablespoons extra-virgin olive oil

1 red onion, finely diced

2 cloves garlic, minced

Kosher salt

2 teaspoons chopped chipotle in adobo

2 teaspoons chili powder

1 teaspoon ground cumin

1 can (14.5 ounces) diced tomatoes

3 cups cooked pinto, kidney, or black beans; or 2 cans (each 15 ounces) beans, drained and rinsed, plus 1 cup bean-cooking liquid or water

6 ounces sharp cheddar, grated (1 ½ cups)

1 avocado, pitted, peeled, and chopped

½ cup fresh cilantro leaves or small sprigs

Sour cream and blistered corn tortillas, for serving