Spicy Pinto Bean Chili Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 122
  • Fat:
  • 1 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 485 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 8 g
  • Protein:
  • 7 g


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Spicy Pinto Bean Chili

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SERVINGS: 14

CATEGORY: Soup

METHOD: Stovetop - One-Dish

TIME: Prep: 5 min. + soaking Cook: 3 hours

Ingredients:

  • 2 cups dried pinto beans
  • 4 cups water
  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 medium carrots, shredded
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • Shredded cheddar cheese, optional

Directions:

Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour.
    Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired. Yield: 3-1/2 quarts.

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