PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
VEGETARIAN CHILI WITH WINTER VEGETABLES
I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables. This thick, satisfying chili is equally focused on both. I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the beans on top of the stove in a large soup pot or Dutch oven.
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 417 milligrams, Sugar 5 grams, TransFat 0 grams
PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE - (4/5)
Provided by Snoo
Number Of Ingredients 16
Steps:
- Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.
PINTO BEANS AND CORN
Here's a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don't include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).
Yield 4 to 6 or more servings
Number Of Ingredients 5
Steps:
- Combine all of the ingredients in a large saucepan or steep-sided stir-fry pan and bring to a simmer. Cover and simmer gently over low heat for 15 minutes. Serve in shallow bowls.
- These related varieties are most widely used in Mexican and Southwestern dishes. Pink beans are slightly smaller and rounder than pintos, which are speckled when raw but turn a warm brown when cooked. Their mellow flavors are similar, so they may be used interchangeably. Both cook to a fine, creamy texture.
- Pink and pinto beans combine nicely with rice or corn, either hot and spiced as a main dish, or cold and marinated as a salad.
- Often used in burritos, enchiladas, and similar tortilla dishes, the flavor of these beans is enhanced by garlic, green chilies, cilantro, cumin, and oregano.
- Calories: 263
- Total Fat: 1g
- Protein: 12g
- Carbohydrate: 52g
- Cholesterol: 0mg
- Sodium: 444mg
BUTTERNUT SQUASH CHILI
Steps:
- In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.
Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges
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