Sorry no pic!  I promise to publish one next time I make this recipe.  Please forgive me Smile 

 

Yummo, this chili is full of flavor and better than any beef chili I've eaten. This recipe is adapted from a favorite beef chili recipe I use when I want a more hearty version, or depending on the preference of the dinner guests.

 

Veggie n' Pinto Bean Chili    

 

2 cups dried pinto beans (1 lb.)

3 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

1 large green bell pepper, cored seeded and chopped

1 large red bell pepper, cored seeded and chopped

1 jalapeno pepper, cored seeded and chopped (leave core and seeds to pump up the heat)

2 carrots, peeled and chopped

2 stalks celery, chopped

2 tablespoons chili powder

4 teaspoons ground cumin

1 teaspoon ground oregano

1 can (28 oz.) crushed tomatoes, or 3 large fresh tomatoes chopped

6-8 cups water depending on consistency desired

Salt and pepper to taste

3 cups cooked rice for serving

Shredded cheddar for garnish

 

Rinse beans in colander under cold water.  Soak beans overnight or use a quick soak method.  

 

Heat olive oil in pot over medium-high heat.  Add onion and garlic and sautee 2 minutes, then add all three types of peppers, celery, carrots, cook until onion is opaque.  Add chili powder, cumin and oregano.  Stir and cook for 1 minute.  Add tomatoes, water, salt and pepper to taste.  

 

Bring chili to a boil, reduce heat and cover simmering for about an hour.  Test beans for doneness. (lol can't remember how long I let simmer :)

 

Serve over rice, garnish with freshly grated cheddar cheese if desired and you can always add a little extra chopped jalapeno, hot sauce or red pepper flakes for some extra kick!  Feel free to add 1 pound of lean ground beef or turkey if you wish, it does taste great with beef!


 

 

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