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  • ⅓ Cup Water
  • 2 Large Onions, chopped
  • 4 Cloves Garlic, minced
  • 1 Jalapeno, seeded, finely chopped
  • 1 Tbsp Chili powder
  • 1 Tbsp Cumin
  • 1 Tbsp Coriander
  • 4 to 15 Ounce Cans Pinto beans, drained and rinsed
  • 28 Ounce Can Crushed tomatoes
  • ¼ to ½ Cup Enchilada Sauce
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