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PINTOS AND PEPPERS CHILI




Source of Recipe


My files


List of Ingredients




2 Tablespoons extra virgin olive oil
2 cloves garlic, minced
2 medium onions, chopped
1 large red bell pepper, diced
2 cans diced tomatoes, drained but RESERVING the liquid**
3 cups cooked pinto beans
1 Tablespoon chili powder (or to taste)
1 teaspoon dried cumin
1 teaspoon dried oregano


Recipe



In a large skillet, heat the oil over medium heat. Add garlic and saute lightly (about 30 seconds). Lower the heat, and add onion. Cook for about five minutes. You want it to soften, and just start to become translucent. Add beans, tomatoes, chili powder, cumin & oregano, and 1 cup of the reserved tomato liquid. Bring to a boil, then lower heat and allow to simmer, uncovered for 30 minutes. Add more of the liquid as necessary, during cooking.

**I like to use the tomatoes that come with garlic, & oregano already in them. For a little more of a kick, you can use Ro*tel tomatoes, which are tomatoes with chilies in them (I use MILDER, when I use Ro*tel, cuz those babies can be HOT! *lol*)