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Spicy Pinto Bean Chili

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
  • Total Time
    Prep: 5 min. + soaking Cook: 3 hours
  • Makes
    3-1/2 quarts

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 122 calories, 1g fat (0 saturated fat), 0 cholesterol, 485mg sodium, 23g carbohydrate (4g sugars, 8g fiber), 7g protein.

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