Easy Chipotle Chili

1. Trudge broth, crushed tomatoes, refried beans, enchilada sauce and chipotle collectively in a neatly-organized pot. Add kidney beans, dim beans, frozen mixed vegetables, frozen corn, garlic powder, onion powder and salt; skedaddle to combine. Raise to a boil over excessive heat. Decrease heat to medium; cook dinner, stirring now and again, till the chili has thickened a exiguous, 12 to fifteen minutes.

2. Remove from heat, skedaddle in cilantro and vinegar.

To kind ahead

Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.