Bring a soup pot to a medium heat. Add extra virgin olive oil to the pot and sauté the onions and garlic for a few minutes, until softened, translucent, and fragrant. Add the fire roasted tomatoes, black beans, chili beans, and water. (If you will only be using the chili for burritos, feel free to use a little less water, so that it’s not too soupy in your burrito.) Add cumin, ancho chili powder, paprika, dried oregano, and salt to the pot. Stir to combine and continue to cook at a medium heat for ten to fifteen minutes until it’s warmed through.