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Spicy Pinto Bean Chili

Spicy Pinto Bean Chili
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
14 ServingsPrep: 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.
© Taste of Home 2013

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Spicy Pinto Bean Chili (continued)

Nutrition 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.
© Taste of Home 2013