This rib-sticking bean chili is richly flavored with cumin, chili, paprika, oregano and an assortment of peppers. Use whatever beans you have in your pantry.
Make Ahead Tip: Cover and refrigerate for up 2 days or freeze for up to 6 weeks.
Note: Ancho chiles, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile can be found with other spices in large supermarkets, or substitute ground chili powder with a pinch of cayenne.
2 starch, 1 vegetable, 1 lean meat, 1 1/2 lean meat