Bean Recipes Pinto Bean Chili

SPICY CROCK POT PINTO BEAN CHILI

Steps:

• Place all items into crock pot. More broth can be added if desired.
• Cook on low for 6-8 hours or high for 3-4 hours.

PINTO BEAN CHILI WITH MEXICAN SAUSAGE

Steps:

• In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
• To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
• Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
• Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
• Add in sausage slices.
• Cover and cook on LOW for 9-12 hours, stirring occasionally.
• During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
• If the chili is too thin, leave the lid off and cook a bit longer.
• Serve with the toppings of your choice.

PINTO BEAN AND VEGETABLE CHILI

Steps:

• In a large bowl let the pinto beans soak in enough water to cover them by 2 inches overnight and drain them, or quick-soak them and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 30 seconds. Add the beans and the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 45 minutes to 1 hour, or until the beans are tender. Add the broth, the tomatoes, the bell pepper, and the corn and simmer the mixture, stirring occasionally, for 20 minutes. Add the bulgur and the zucchini and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini is just tender. Stir in the remaining 2 garlic cloves, minced, the Worcestershire sauce, the olives, and salt and pepper to taste, simmer the chili for 5 minutes, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.