3 cups cooked pinto or kidney beans
1 medium chopped yellow onion
1 green or red diced bell pepper
2 chopped tomatoes
1 cup tomato sauce
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 minced gloves garlic
1 roasted, peeled & minced chile
1/4 cup minced fresh cilantro
Combine all the ingredients, except the cilantro, in a large Dutch oven.
Cover and bring to a slow boil.
Remove the cover and reduce the heat to a low simmer.
Cook for 40 minutes.
Add the cilantro just before serving.
Garnish with grated cheese and red onion.
Serve with Cornbread.