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