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Pinto Bean Chili

 Pinto Bean Chili
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
8 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours

Ingredients

  • 1 pound dried pinto beans
  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 4 cups water
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1/2 teaspoon sugar
  • 1 can (28 ounces) crushed tomatoes
  • 2 teaspoons cider vinegar
  • 1-1/2 teaspoons salt
  • CHILI CHEESE QUESADILLAS:
  • 2 cans (4 ounces each) chopped green chilies
  • 12 flour tortillas (6 inches)
  • 3 cups (12 ounces) shredded cheddar cheese
  • 3 teaspoons canola oil

Directions

  • Place beans in a Dutch oven or soup kettle; add 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 rinse beans, discarding liquid.
  • In a Dutch oven, cook the beef, onion and celery over medium heat

2 of 2

Pinto Bean Chili (continued)

Directions (continued)

  • until meat is no longer pink; drain. Stir in flour until blended.
  • Gradually stir in water. Add the beans, chili powder, cumin and
  • sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • hours or until beans are tender. Stir in the tomatoes, vinegar and
  • salt; heat through, stirring occasionally.
  • Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on
  • half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in
  • half. In a large skillet, cook tortillas in 1 teaspoon of oil over
  • medium heat until lightly browned on each side, adding more oil as
  • needed. Cut each in half. Serve with chili. Yield: 8 servings.
Nutritional Facts: 1-1/2 cups chili with 3 quesadillas wedges equals 787 calories, 34 g fat (15 g saturated fat), 120 mg cholesterol, 1,373 mg sodium, 72 g carbohydrate, 18 g fiber, 51 g protein.