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Pinto Bean Chili Recipe

Pinto Bean Chili Recipe

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

Ingredients

  • 1 pound dried pinto beans
  • 2 pounds ground turkey or beef
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  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 3 tablespoons 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

  • 1. 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.
  • 2. In a Dutch oven, cook the beef, onion and celery over medium heat 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.
  • 3. 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.