PINTO BEAN VEGETARIAN CHILI
Serves 6 to 8.
• 2 c. (1 lb.) pinto beans
• 3 tbsp. vegetable oil
• 2 medium onions, finely chopped
• 5 garlic cloves, minced
• 1 tbsp. plus 1 tsp. dried oregano leaves
• 1 tbsp. plus 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tbsp. paprika
• 1/4 tsp. cayenne pepper
• 1/4 c. good-quality ground chili powder
• 11/2 c. diced canned tomatoes with juice
• 1/2 to 1 canned chipotle chile, minced
• 5 c. vegetable stock or water
• 1 tbsp. balsamic vinegar
• 3 tbsp. finely chopped fresh cilantro
For garnish:
• 1/2 c. shredded Cheddar cheese
• 1/2 c. sour cream
•1/2 c. salsa
• 1/2 c. crumbled tortilla chips
• Extra cilantro sprigs
Directions
Place the beans in a bowl and cover with water overnight. Drain the beans and reserve.
In a Dutch oven, heat the oil on medium heat and sauté the onions for about 5 minutes or until softened. Add the garlic, oregano, cumin, coriander, paprika, cayenne and chili powder, and stir to combine. Cook about 3 minutes, stirring to evenly cook the mixture. This will release all of the flavor from the herbs and chili powder.
Add the tomatoes, chile, stock or water and reserved beans, and bring to a boil. Reduce temperature to low and cook about 1 to 11/2 hours more or until the beans are cooked and soft. Partially cover the beans for the first hour and then remove the cover. If the mixture is too thick, add a bit more water. When the beans are tender, add the vinegar and cook another minute. Add the cilantro and mix to combine. Add salt to taste.
To serve: Place some chili in a deep bowl, and garnish with a dollop of sour cream, shredded cheese, salsa, crumbled chips and a sprig of cilantro. Serve immediately.
Nutrition information per serving of 8:
Calories370Fat13 gSodium380 mg
Carbohydrates50 gSaturated fat5 gCalcium170 mg
Protein16 gCholesterol17 mgDietary fiber15 g
Diabetic exchanges per serving: 1 vegetable, 3 bread/starch, 1 lean meat, 2 fat.
