Spicy Pinto Bean Chili Recipe

Read reviews (2)

Rate recipe

This spicy, meatless chili is a wonderful dish to have during the winter months. I like to serve this with a slice of corn bread on the side.—Chris Moyers, Felton, California

[X]

Rate Spicy Pinto Bean Chili Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Spicy Pinto Bean Chili Recipe

Prep: 5 min. + soaking Cook: 3 hours

Yield: 14 Servings

5 180 185

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.

Nutritional Facts 1 serving (1 cup) equals 122 calories, 1 g fat (trace saturated fat), 0 cholesterol, 485 mg sodium, 23 g carbohydrate, 8 g fiber, 7 g protein.

Originally published as Spicy Pinto Bean Chili in Country Woman January/February 1992, p38