Here’s a recipe for pinto bean chili that serves 6-8 people:
- 2 cups dried pinto beans
- 6 cups water
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups tomato sauce
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- salt and pepper, to taste
- shredded cheddar cheese, for serving (optional)
- sour cream, for serving (optional)
- chopped fresh cilantro, for serving (optional)
- Rinse the pinto beans and pick out any stones or debris. Place the beans in a large pot and add the water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the beans are tender.
- In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the tomato sauce, diced tomatoes, cumin, chili powder, and paprika to the pan with the onions and garlic. Stir to combine.
- Add the tomato mixture to the pot with the cooked beans. Stir to combine.
- Bring the chili to a simmer and let cook for an additional 15-20 minutes, or until the flavors have melded together.
- Serve the chili hot, topped with shredded cheese, sour cream, and fresh cilantro, if desired. Enjoy!