2 1/4 c  Defatted broth
2 lg Onions -- minced
5 lg Cloves garlic -- minced
1 ts Minced Jalapeno pepper(or>>
More if desired)
1    Bell pepper -- minced
2 ts Chili powder (or to taste)
2 ts Ground cumin (or to taste)
4 c  Canned pinto beans --
Drained
1 c  Tomatoes -- chopped
3 tb Chopped cilantro (or more)
Salt & pepper to taste
1/2 c  Crushed tortilla chips>>>>>
No-oil -- baked type.

Bring 1/4 c. broth to simmer in Dutch oven over med heat. Add onions and
saute slowly 5 to 8 minutes, stirring frequently, or until onions are soft.
Add garlic, jalapeno and bell peppers, chili pwdr., cumin, 3 c. pinto beans
and remaining 2 c. broth. Bring to boil.

Puree remaining 1 c. pintos with tomatoes in blender on high speed./ Add to
chili with half the cilantro. Reduce heat. Cook until thick, 30 min. Stir
in remaining cilantro. Season to taste with salt and pepper. Garnish with
tortilla chips.