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Heat oil in a large pan over medium-high heat. Add onion and jalapeno. Cook until onions are translucent, about 5 minutes.
Stir in chili powder, cumin, and oregano. Blend one can of beans in a blender until smooth and add to pot.
Rinse and drain the other 2 cans of black beans and add to pot. Add water or broth. Bring pot to a boil. Reduce heat and simmer for 20 minutes. Season with salt to taste.