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Spicy Pinto Bean Chili
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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
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.
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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |