Chili Beans
Serves 6
These chili beans are delicious with cornbread, warm tortillas, or brown rice. A crisp green salad rounds out the meal beautifully.
1-1/2 cups dry pinto beans
4 cups water
3 large garlic cloves, minced
1/2 teaspoon ground cumin
1 onion chopped
1 green bell pepper, diced
1 cup textured vegetable protein (optional)
1 15-ounce can tomato sauce
1 cup corn, fresh or frozen
2 teaspoons chili powder
1/8 teaspoon cayenne (more for spicier beans)
1/2 teaspoon salt
Sort through beans to remove any debris, then rinse and soak for 6 to 8 hours in about 6 cups cold water. Discard soaking water and rinse beans. Place them in a pot with 4 cups of fresh water, garlic, and cumin. Simmer until tender, about 1 hour.
Heat 1/2 cup water in a large skillet, and cook the onion and bell pepper until the onion is soft, about 5 minutes. Add to the cooked beans, along with textured vegetable protein, tomato sauce, corn, chili powder, cayenne, and 1 cup water. Simmer at least 30 minutes. Add salt to taste.
Crockpot method: Place soaked beans in a crockpot with garlic, cumin, and 3 cups boiling water. Set the crockpot on high and cook until beans are tender, about 3 hours. Add the onion, bell pepper, tomato sauce, corn, chili powder, and cayenne. Continue cooking on high for at least 1 hour. Add salt to taste.Nutrition information per serving: 210 calories; 10 g protein; 41 g carbohydrate; 0 g fat; 218 mg sodium; 0 mg cholesterol
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