Pinto Bean Chili
(from Lucianolinda’s recipe box)
if you wish, you can add about 1 lb. ground beef, browned, or ground turkey to this recipe for extra protein.
Source: Arkansas Democrat Gazette- Susan Nicholson
Serves 6 peopleCategories: chili, chowder, stew
Ingredients
- 2 Tbsp. olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp. chile powder
- 1/4 tsp. chipotle chile powder
- 3/4 tsp. cumin
- 3 Tbsp. tomato paste
- 3 1/2 cups unsalted vegetable broth
- 8 oz. frozen white kernel corn
- 1 (8 oz.) can tomato sauce
- 4 (15 oz.) cans pinto beans, rinsed
- chopped fresh cilantro
- grated sharp cheddar cheese
- finely chopped red onion
- sour cream
- corn chips
Directions
- Heat olive oil in a Dutch oven on medium. Add finely chopped onion and cook 7 minutes or until softened. Add minced garlic; cook 1 minutes.
- Stir in chile powder, chipotle chile powder and cumin. Stir in tomato paste. Add vegetable broth, corn and tomato sauce. ,Add the pinto beans. Cover; bring to boil. Reduce heat to medium-low and simmer about 30 minutes.
- Stir in a handful of chopped cilantro and serve with cheese, red onion, sour cream and corn chips.