Two Bean Vegan Chili With Avocado

Every time people think of chili, many of us think of the chili that's loaded with fat. There's also some very tasty, meatless chili recipes, that are low in fat.
Here's a two bean chili and avocado dish that I'm sure some of you will love, minus all the fat that comes along with a traditional bowl of chili.
Ingredients;
1 large onion, chopped
2 tsp. dried oregano, crushed
2 tsp. olive oil
2 14.5-oz cans diced tomatoes, undrained
1 15-can kidney beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1/2 cup salsa
1/2 tsp chili powder
1/2 tsp of cumin
Sea salt and pepper to taste
1 medium ripe avocado, peeled, seeded and diced
1/4 cup snipped fresh cilantro
In a large saucepan cook onion and oregano in hot oil over medium- high heat for 3 minutes, or until tender. Stir in undrained tomatoes, beans, spices, salt and pepper and salsa. Bring to a boil; reduce heat. Simmer, uncovered, about 25 minutes. To serve, top with avocado and snipped cilantro.