Mild Pinto Bean Chili
Source of Recipe
fooddownunder.com
List of Ingredients
5 cup Vegetable stock, low sodium
2 cup Pinto beans -- soaked Overnight
2 cup Diced tomatoes
2 med Onions -- oven roasted
1 tbl Minced garlic
2 tsp Ground cumin
1 tsp Dried oregano
1/2 tsp Dried thyme
1/4 tsp Chili powder
1/8 tsp Red chili pepper flakes
1 Bay leaf
Pn Sugar
1/2 c Chopped mild green chilis,
2 oz Diced smoked tofu; opt.
1 tb Red miso paste
1 1/2 ts Red wine vinegar
1 1/2 ts Lemon juice
1 tb Chopped fresh cilantro Cooked rice Recipe
Recipe 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 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.
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