Preheat oven to 350°F. In small bowl, stir together tomato powder and 2 tbsp water to make tomato paste and set aside for step 3.

Add ancho chili powder, broth concentrate, chipotle pepper in adobo, a pinch of salt, and 2 cups water to blender. Blend until smooth, about 1 minute. (TIP: Begin blending on low and finish on high to avoid splashing.)

Heat 2 tsp vegetable oil in medium pot over medium-high heat. Add onion, garlic, and a pinch of salt. Cook until onion is softened and browned in places, 3 to 5 minutes. Add tomato paste and oregano and stir to coat onion.

Add blended broth, black beans, cannellini beans, maple syrup, and ½ cup water to pot with aromatics. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 15 minutes.

Place tortilla strips on baking sheet in single layer and brush pieces with 1 tsp vegetable oil. Sprinkle with salt and bake until crispy, 12 to 15 minutes, rotating baking sheet halfway through.

Stir together lime juice, cilantro, and ranch dressing in medium bowl. Divide smoky two bean chili between large bowls. Serve with cilantro ranch dressing, lime wedges, and tortilla chips for dipping. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.