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
- 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. Yield: 3-1/2 quarts.
Originally published as Spicy Pinto Bean Chili in Country Woman January/February 1992, p38
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