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© Meredith Corporation. All rights reserved. Used with permission.
For tortilla strips: Cut tortilla halves crosswise into 1/2-inch-wide strips. In a large heavy saucepan, heat 1/2 inch of vegetable oil over medium-high heat. Add the tortilla strips, one-third at a time, and cook for 45 to 60 seconds or until crisp and lightly browned. Using a slotted spoon, remove the tortilla strips from the hot oil. Drain well on paper towels. Set strips aside.
Heat olive oil in a large saucepan over medium heat. Add chopped peppers, onion and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in pinto beans, black beans, undrained tomatoes, water, tomato sauce, chocolate pieces, chili powder, chipotles, oregano and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
To serve, ladle chili into soup bowls. Top each serving with tortilla strips. Serve with lime wedges.