1 1/2 c. onion, chopped
1 1/4 c. chopped bell pepper
1/2 c. chopped celery
1 clove garlic, minced
2 tbsp. oil
2 (16 oz.) cans tomatoes, undrained & chopped
2 tbsp. chili powder
2 tsp. cumin
1/2 tsp. red pepper
2 (16 oz.) cans pinto beans, undrained & divided

Saute first 4 ingredients in oil in a large Dutch oven until tender. Add tomatoes and next 4 ingredients. Empty 1 can of beans into container of an electric blender. Blend beans until smooth. Add to tomato mixture. Stir well. Add other can of beans to pot. Bring to a boil, reduce heat, simmer, uncovered 30 minutes or to desired consistency.