• 2 tablespoons olive oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 2 teaspoons chili powder, plus more as needed
• 1 teaspoon ground cumin
• 1 large sweet red bell pepper, seeded and cut into small dice
• 1 to 2 medium poblano chili peppers and/or Anaheim chili oseeded and cut into small dice OR a 7 oz can of chopped green chilies
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt, or more as needed
• 1 1/2 pounds Yukon Gold potatoes, scrubbed well and cut into 1-inch chunks
• 1 cup bean-cooking liquid or water, plus more as needed
• 3 cups drained home-cooked pinto beans or 30 ounces canned, no-salt-added pinto beans, rinsed and drained
• 15 ounces canned, tomatoes and their juices
• Freshly ground black pepper
• Juice from 1/2 to 1 lime

Heat a Dutch oven or soup pot over medium heat for about 1 minute, then add the oil and swirl to coat. Add the onion, chili powder and cumin; cook for 5 minutes, stirring often.

Add the bell pepper, chili peppers (to taste), garlic and 1 teaspoon of the salt; cook for 5 minutes, stirring a few times. Stir in the potatoes and the remaining 1/2 teaspoon salt. Reduce the heat to low; cover and cook for 5 minutes, stirring once or twice. Add the bean cooking liquid or water, cover and cook for 15 to 30 minutes, or until the potatoes are tender but not mushy. Add more cooking liquid or water if the mixture seems dry.

Gently stir in the beans, along with the tomatoes and their juices. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low; cook, uncovered, for 5 minutes.

Taste and season generously with the black pepper, plus additional salt and/or chili powder, and the lime juice (to taste). Serve hot.