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Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
With Johnsonville Italian Sausage.
Nutritional Facts 1-1/2 cups chili with 3 quesadillas wedges equals 787 calories, 34 g fat (15 g saturated fat), 120 mg cholesterol, 1,373 mg sodium, 72 g carbohydrate, 18 g fiber, 51 g protein.
Originally published as Pinto Bean Chili in Taste of Home April/May 2003, p13
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Reviewed on Dec. 31, 2011 by amotherof3plus2
It was good, I used some left over beans. I like recipe that help me use something left over from another meal. I need to save as much money as I can with three teenagers and a college student living at home.
Reviewed on Dec. 12, 2011 by hcora
I soak my beans all night.
Wow,This is a excellent recipe.I have made it 3 times in one month.Perfect :)
Reviewed on Aug. 12, 2011 by Annofoklahoma
Great recipe!!! I used 2lbs of ground deer meat instead of beef. I used 4TBS of Jiffy corn bread mix instead of flour. I also added fresh garlic and more chili than the recipe calls for. I recommend you cook your pintos in water thoroughly until they are done before adding to the meat as stated in the recipe.
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