Kristina's Pinto Bean Chili

Summary

Yield
Quarts
Prep time
30 minutes
Cooking time
10 hours
Total time
10 hours, 30 minutes

Description

There's nothing better than a steaming bowl of flavorful chili! That is, if you like things that are hot and spicy. However, I'm one of those sensitive individuals that can't tolerate a lot of heat. But I hate bland beans! So this recipe is my compromise. Lots of flavor, little spice. If you need something more spicy, you can add a dash of cayenne and that'll do the trick! (Just leave it out if I'm coming to visit you....)

Ingredients

4 c
dry pinto beans (soak overnight or sprout before using)
8 c
Water
2  
onion (chopped)
12 clv
garlic (minced)
1 T
salt
2 T
onion powder
1 1⁄2 T
paprika
1 1⁄2 T
cumin
1 T
basil
2 t
oregano
1 T
parsley
32 oz
diced tomatoes (canned or fresh)
12 oz
tomato paste

Notes

Sprouting instructions:

If you want amazing tasting beans that are easier to digest, try sprouting!

SOAK beans for 24 hours, rinsing every 8-12 hours.
DRAIN water, and cover with a damp cloth for another 24-48 hours, rinsing thoroughly every 8-12 hours. They should start to show little tiny white sprouts--that meas they are ready! (Note: the older the beans are, the harder they are to sprout. Don't worry if not all the beans get sprouts on them)
COOK right away or freeze for later use.

I always like to sprout 4 cups of dry beans in each bowl and do several bowls at a time. Then freeze each bowl in a separate bag, so they're all ready to grab and go when I need a crockpot of beans cooked!

Instructions

POUR soaked or sprouted pintos into a 5 quart crockpot.

COVER with the 8 cups of water. (that's approximate-- you want enough water to cover at least 1-2 inches above the beans)

COOK on high overnight.

ADD onion, garlic, tomato, seasonings, and tomato paste and stir well.

COOK on low for at least one hour to allow flavors to blend.

SERVE or put into jars and refrigerate or freeze for later use. :)