Hot, garlicky bean chili

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Defatted broth
2 larges Onions -- minced
5 larges Cloves garlic -- minced
1 teaspoon Minced Jalapeno pepper(or>>
More if desired)
1 Bell pepper -- minced
2 teaspoons Chili powder (or to taste)
2 teaspoons Ground cumin (or to taste)
4 cups Canned pinto beans --
Drained
1 cup Tomatoes -- chopped
3 tablespoons Chopped cilantro (or more)
Salt & pepper to taste
½ cup Crushed tortilla chips>>>>>
No-oil -- baked type.

Directions

Bring ¼ c. broth to simmer in Dutch oven over med heat. Add onions and saute slowly 5 to 8 minutes, stirring frequently, or until onions are soft.

Add garlic, jalapeno and bell peppers, chili pwdr., cumin, 3 c. pinto beans and remaining 2 c. broth. Bring to boil.

Puree remaining 1 c. pintos with tomatoes in blender on high speed./ Add to chili with half the cilantro. Reduce heat. Cook until thick, 30 min. Stir in remaining cilantro. Season to taste with salt and pepper. Garnish with tortilla chips.

Recipe By :

File

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