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Pinto Pepperoni Chili

Pinto Pepperoni Chili
My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota
14 ServingsPrep: 5 min. Cook: 4 hours 25 min. + standing

Ingredients

  • 1 pound dried pinto beans
  • 4 cups water
  • 1 medium onion, cut into wedges
  • 1 pound ground beef, cooked and drained
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • Place the beans in a Dutch oven; add enough water to cover by 2 in.
  • Bring to a boil; boil for 2 minutes. Remove from the heat; cover and
  • let stand for 1 hour.
  • Drain and discard liquid. Add 4 cups water and onion to the beans;
  • bring to a boil. Reduce heat simmer, uncovered, for 1 hour or until
  • beans are almost tender.
  • Add remaining ingredients. Cook, uncovered for 3 hours or until thick
  • and bubbly, stirring occasionally. Yield: 14 servings(3-1/2 quarts).
© Taste of Home 2013

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Pinto Pepperoni Chili (continued)

Nutrition Facts: 1 serving (1 each) equals 231 calories, 7 g fat (3 g saturated fat), 22 mg cholesterol, 649 mg sodium, 28 g carbohydrate, 10 g fiber, 15 g protein.
© Taste of Home 2013