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Prep 15 mins
Cook 45 mins
This is another recipe I found by Dr. Weil; everything he makes is so healthy and good for you. This is a great recipe!
- 7 1⁄2 cups cooked pinto beans or 7 1⁄2 cups anasazi beans or 7 1⁄2 cups adzuki beans or 7 1⁄2 cups kidney beans
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 chipotle pepper (canned or dried)
- 1 tablespoon mild red new mexico chile powder
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1⁄2 teaspoon allspice
- 28 ounces crushed tomatoes, undrained
- 5 garlic cloves, mashed
- salt and pepper, to taste
- Drain beans in a colander.
- Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
- Crush the chipotle pepper if using dried, or mince if using canned.
- Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
- Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
- Add salt and pepper to taste, and more chili if you want a hotter dish.
- Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
I actually made this as directed. ;) I cooked my own Jacob's Cattle beans (3c dry made at least 8c cooked!) and continued on. Dh was nervous as he said his sinuses were clearing & his eyes were watering while I was cooking. rofl. So I put rice under it for the kids & him (he's usually chili head, too) I just topped mine with cheese. I have to say, I thought it looked like seasoned beans - not chili - but after it had simmered 30 - 45 minutes, it really came together & was NOT too spicy with the one BIG chipotle I used. An excellent dish & very easy since the beans cook unattended then the chili simmers unattended. Made for M3C 11/09.