Ingredients with Measurements:
- 2 cups dried pinto beans, rinsed and soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 2 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, diced avocado
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Drain and rinse the soaked pinto beans. In a large pot or Dutch oven, cover the beans with water and bring to a boil. Reduce heat and simmer for 1 hour or until tender. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add onion, garlic, and bell peppers. Cook until vegetables are tender, about 5 minutes.
3. Add chili powder, cumin, smoked paprika, and cayenne pepper. Stir to combine.
4. Add diced tomatoes, tomato paste, vegetable broth, and cooked pinto beans. Stir to combine.
5. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes or until the chili has thickened.
6. If desired, use an immersion blender to blend some of the chili to create a thicker texture.
7. Season with salt and pepper to taste.
8. Serve hot with optional toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 40 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 270
- Fat: 4g
- Carbohydrates: 47g
- Protein: 14g
- Fiber: 13g
- Sodium: 780mg
Substitutions for ingredients:
- Dried pinto beans can be substituted with canned pinto beans.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add ground beef or turkey for a meaty version.
- Use different types of beans, such as black beans or kidney beans.
- Add corn, zucchini, or sweet potatoes for extra vegetables.
Tips and tricks:
- Soaking the beans overnight will reduce the cooking time and make them easier to digest.
- Use an immersion blender to create a thicker texture without having to transfer the chili to a blender.
- Adjust the spices to your liking.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve chili in individual bowls with optional toppings on the side.
Garnishes:
- Shredded cheddar cheese, sour cream, chopped cilantro, diced avocado
Pairings:
- Cornbread, rice, or tortilla chips
Suggested side dishes:
- Green salad, roasted vegetables, or garlic bread
Troubleshooting advice:
- If the chili is too thick, add more vegetable broth or water to thin it out.
- If the chili is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight to reduce the risk of foodborne illness.
- Store leftover chili in the refrigerator within 2 hours of cooking.
Food history:
- Chili con carne originated in Texas in the 1800s and was made with beef, chili peppers, and spices. The addition of beans is a more recent development.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve hot with optional toppings and side dishes.
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Region: Mexican