Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Wednesday, December 19, 2012

Pinto Bean Chili

Today is damp and cloudy.  Tomorrow will be cold and windy.  Weather like this is perfect for chili.  This pinto bean chili is my new favorite - it's very thick since Anna won't eat anything brothy.  You can thin it with more broth or even salsa if desired, or serve it with cornbread or on top of a baked potato.  I like mine dressed simply with plenty of chopped fresh tomato and avocado.

1 pound dried pinto beans, cooked
2 tbsp. olive oil
1 large onion, chopped
4 large cloves garlic, minced
4 cups vegetable broth (Imagine or homemade)
1 6oz can Rotel Tomato Sauce
2 tbsp. lime juice 
2 tbsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. oregano
1 tsp. salt, plus more to taste
1/2 tsp. black pepper
2 tsp. cocoa powder
1/4 tsp. ground chipotle
1/4 tsp. cayenne pepper
toppings of your choice as desired - chopped onion, tomato, avocado, cilantro, etc.

Heat olive oil in a large pot or dutch oven over medium-low heat.  Add the onion and cook until soft, about 5 mintues.  Add the garlic and cook a minute more.  Add the vegetable broth, Rotel and lime juice.  Mash 3 cups of the beans, add to the pot and stir to combine.  Add the remaining beans.

In a small bowl, stir together the chili powder through the cayenne pepper.  Stir the spice mixture into the bean mixture.  Heat to a simmer, then simmer until thick.  Adjust seasonings as desired.  This is a thick, hearty chili.  You can add more vegetable broth to thin it if you like.

No comments: