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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 14 |
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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 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:
1. 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.
2. 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.
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