Pinto Bean Chili
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
YIELD: 8 servings.
Cumin and chili powder season this traditional pinto bean chili recipe. Serve with quesadillas to make this Southwestern soup a meal. —Sandy Dilatush, Denver, Colorado
Ingredients
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1 pound dried pinto beans
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2 pounds ground beef
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1 medium onion, chopped
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3 celery ribs, chopped
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3 tablespoons all-purpose flour
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4 cups water
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2 tablespoons chili powder
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2 tablespoons ground cumin
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1/2 teaspoon sugar
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1 can (28 ounces) crushed tomatoes
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2 teaspoons cider vinegar
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1-1/2 teaspoons salt
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Optional: Corn off the cob, chopped red onion, sliced jalapeno pepper and sour cream
Directions
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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.
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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. If desired, serve with optional toppings.
Nutrition Facts
1-1/2 cups: 465 calories, 15g fat (5g saturated fat), 70mg cholesterol, 769mg sodium, 48g carbohydrate (7g sugars, 12g fiber), 35g protein.
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