Mild pinto bean chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Vegetable stock |
| 2 | cups | Pinto beans -- soaked |
| Overnigh | ||
| 2 | cups | Diced tomatoes |
| 2 | mediums | Onions -- oven roasted (see |
| Re | ||
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Chili powder |
| ⅛ | teaspoon | Red chili pepper flakes |
| 1 | Bay leaf | |
Directions
pn Sugar 1 c Corn kernels ½ c Chopped mild green chilis, r 2 oz Diced smoked tofu; opt. 1 tb Red miso paste 1½ ts Red wine vinegar 1 ½ ts Lemon juice 1 tb Chopped fresh cilantro Cooked rice Corn tortillas Recipe by: Eat More, Weigh Less In a large saucepan, combine the stock, pinto beans and tomatoes. Bring to a boil, reduce the heat, and simmer, covered, for 45 minutes, or until the beans are tender. Add the onions, garlic, cumin, oregano, thyme, chili powder, chili flakes, and bay leaf. Simmer for 15 minutes. Add the corn kernels, chilis, and optional smoked tofu and simmer for an additional 5 minutes. In a small bowl, combine the miso, vinegar, and lemon juice. Add to the chili and serve, garnished with the cilantro. Serve with rice and/or corn tortillas. 164 calories, 1.7 grams fat per cup. Makes 8 cups.
Recipe By :
From: Date: File