Pinto Bean Chili

Name: Pinto Bean Chili
Yield: 4 portions
Ingredients: 1 teaspoon ground cumin; ½ teaspoon dried oregano; 2 tablespoons balsamic vinegar; 2 cloves garlic, minced; ½ teaspoon sugar; ¼ teaspoon cayenne pepper; ½ teaspoon paprika; ½ teaspoon salt; Freshly ground black pepper, to taste; 1 cup dried pinto beans, soaked overnight in cold water, drained; 3 cups Berta’s Chicken Stock or homemade beef stock or canned broth; 3 cups Berta’s Chicken Stock or homemade beef stock or canned broth; 1 cup New Basic Tomato Sauce; 3 cups Berta’s Chicken Stock or homemade beef stock or canned broth; ¾ cup diced zucchini; ¾ cup fresh or frozen (thawed) corn kernels (1 cob); ¼ cup chopped scallions (green onions); ½ cup diced ripe tomato; ¼ cup chopped cilantro (fresh coriander); ¼ cup chopped scallions (green onions)

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

No longer an addition to a meat chili, these beans stand on their own. The texture of the beans is just right—cooked in the microwave for less than an hour.

Ingredients

1 cup dried pinto beans, soaked overnight in cold water, drained
3 cups Berta’s Chicken Stock or homemade beef stock

Main course
Gluten-free
Microwave
Spicy

Method

In a 2-quart microwave-safe casserole, cook the beans and stock, covered, at full power (650 to 700 watts) for 45 minutes. Remove from the oven and let stand 10 minutes.
Stir in the remaining ingredients, cover, and cook 5 minutes. Serve.