There was still some delicious fajita filling (with bonus extra tomatoes and corn) after making our quesadillas, so I decided to turn it into chili!
1 tin kidney beans, drained and rinsed
1 chipotle chile in adobo sauce
1 Tbsp. Worcestershire sauce
2 Tbsp. ketchup
1 bay leaf
1/2 tsp. unsweetened cocoa powder (optional)
Cheddar cheese, grated (optional)
sour cream (optional)
1. Combine everything in a pot and simmer for at least 20 minutes.
2. Garnish with grated cheese and/or sour cream as desired. Serve with a piece of crusty bread.