Prepare the ingredients. 

• Finely chop the onion into tiny cubes. 
• Peel and chop the garlic cloves. 
• Separate leaves and stems from the cilantro, then finely chop the stems. 
• Pull one chipotle chili from the can and chop/mash it until it forms a paste. Add the tomato paste and a bit (~1 teaspoon) of adobo sauce from the chipotle chili can to the chili paste.

Heat the olive oil in a large saucepan on medium-high heat. Add onion, garlic, cilantro stems, and chili powder. Cook for 5-6 minutes until the onions soften.

Add the tomato-chili paste mixture into the saucepan and cook for 2-3 more minutes, stirring frequently, until the contents become brick red.

Add the fire roasted tomatoes and bring to a simmer. Cook for 8-10 minutes, stirring frequently, until the tomatoes have slightly darkened in color.

Add the pinto beans, salt, and 5 cups of water. Bring to a boil and then reduce heat to low-medium and allow the chili to simmer, uncovered, for 30-35 minutes, until the chili has thickened to your desired consistency.

Squeeze the juice of half of a lime into the chili.

Serve the chili with a dollop of sour cream, topped with cilantro leaves, avocado chunks, and a handful of broken tortilla chips. Include a lime wedge on the side.