Set aside leftover chili to use in Black Bean Enchiladas with Tomatillo Sauce.
Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onions and salt; cook 10 minutes or until onion is soft. Add bell pepper and garlic; cook 5 minutes, stirring frequently.
Remove 1 chile from can and mince; repeat as needed to equal 1 tablespoon. Reserve remaining chiles and sauce for another use.
Add minced chile and next 5 ingredients (through tomatoes). Reduce heat to low; simmer 30 minutes, stirring occasionally. Stir in cilantro and lime juice. Reserve 4 cups for the Black Bean Enchiladas.
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