Chili is a great way to warm up on a cold winter’s day. It’s also a delicious meal to make a loved one on Valentine’s day. Occasionally I don’t always want to eat a beef chili. As I’m getting older I’ve started to look at the amount of protein I eat in a day. When I eat a plant based meal I like to check the protein. I discovered that pinto beans have high amounts of protein. Plus they are packed with fibre too. Therefore this dish will not only keep you warm on V day it will also keep you well feed too. I loved it and I hope you will too. Below is a video and recipe for you.
Do you like to eat beans and if so, which ones are favourites? Let me know in the comments below and please don’t forget to like, comment and subscribe.
Equipment
- Saucepan
- Colander
- Sharp knife
- Chopping board
- Frying pan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients
- Pinto Beans x 400g
- Onion x 1 large
- Garlic x 2 cloves
- Cherry tomatoes x 600 – 800g
- Carrots x 1
- Tamari or soy sauce x 2 tbsp
- Mild chili powder x 1 tsp
- Ground cumin x 1 tsp
- Ground coriander x 1 tsp
- Smoked paprika x 1 tsp
- Ground sweet cinnamon x 1/2 tsp
- Dried mixed herbs x 1 tsp
- Water x 50 – 100mls
- Salt and pepper to taste
- Fresh coriander x 1 handful
Method
- Measure the amount of beans you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set the beans to one side.
- Peel, slice and dice an onion.
- Squash the garlic under the knife and slice it.
- Next peel and grate the carrot.
- Put a large frying pan onto a high heat on the hob and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until soft.
- Add in the garlic and fry for a further 20 – 30 seconds or until the garlic is golden brown.
- Put the tomatoes in the frying pan and fry until they start to blister and soften.
- This will take a good 5 minutes before the tomatoes soften.
- Once they soften squash the tomatoes with a fork and then add in the carrots.
- Fry for a further minute or so.
- Next add in the mild chili powder, ground cumin, ground coriander, smoked paprika, ground sweet cinnamon and dried mixed herbs.
- Stir the herbs and spice into the other vegetables.
- Add in enough water to make a sauce.
- Turn the heat down on the hob and leave to simmer for a few minutes.
- Add in the pinto beans and stir into the sauce.
- Sprinkle over salt and pepper to taste.
- Chop the fresh coriander and add into the chili.
- Stir the coriander in until wilted down into the sauce.
- Finally serve with rice, salad, guacamole and cashew nut cream cheese.
- Then enjoy.
Pinto Bean Chili Bowl was so good. I made it as a lunchtime meal and it kept me full for so long. It was easy to prepare and cook. Any leftovers can be eaten the next day when there stored in the fridge overnight. All the ingredients in this dish are freezable. Therefore you could make double of this meal and freeze it for another occasion. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 