Miss Polly’s Chipotle Three Bean Leap Year Chili

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I bought a 2 pound bag of pinto beans for $1 at The Dollar Store and cooked them yesterday in a large stock pot, drained them and stored them in a large, airtight container for use in this dish and other healthy vegetarian dishes. I added 1/2 of a large white onion, chopped, and 4 peeled whole garlic cloves to the 2 pounds of dries beans. Of course, sort the beans and wash with cold water on a large colander prior. Then cover the beans with water. They’ll take about 2 hours to cook

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Three kinds of cooked beans: pinto; black, and garbanzos join together in a party in your crock pot with tomato puree, tomato paste, dark cocoa, chili powder, paprika, Chef’s Seasoning, BADIA Seasoning Complete, roasted garlic, onions, and pureed Chipotle Chilis in Adobo sauce to make a fantastic vegetarian healthy Leap Year Dinner.

You can garnish with cilantro, onion, green peppers and Cheddar cheese.

4 cups cooked pinto beans

15 ounces black beans, drained and washed to cut back the sodium if using canned

2 cups cooked garbanzo beans

1 pound 13 ounce can of tomato puree

1 small can tomato paste

1/2 to 1 large white onion, let your preference dictate

4 cloves peeled garlic, chopped

2 tablespoons chili powder

1 tablespoon Hershey’s Cocoa

1/4 to 1/2 teaspoon Mrs. DASH CHIPOTLE SEASONING

1/2 teaspoon paprika

3 teaspoons of 1-2-3 brand Canola oil with
Omega fatty acids

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Put all in your crock pot and set to low for as low as 4 hours or 6 hours, to meld the flavors. It all as to do with how cooked your beans were when they went in the slow cooker.

Feel free to add additional onion, green peppers, tomatoes, or any other thing you might want to this chili.

All my recipes are “springboards for your imagination”(c), like the title of my upcoming cook book, where I give you the master that you can do all sorts of things with it and customize it to be your very own.

That’s for the chipotle chili puree, you can leave it out altogether if you want to, it’ll still be good. But if you like a little “muy caliente” in your chili, & a little smokiness and a little spiciness, then by all means add it!
I added 1 teaspoon of the puree from one small can of Chipotle Chili in Adobo sauce blended with 1/4 cup water in my magic bullet until pureed.

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I used a 7 ounce can of La Costena-brand Chipotle peppers with Adobo sauce: Chipotle peppers, water, vinegar, tomatoes, onions, iodized salt, sugar, paprika, soybean oil, spices

Polly Motzko

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Recipe by Paulette L Motzko and Images photographed and Digital Arts by Paulette L Motzko
Copyright February 2016

February 29th, 2016

2:01 p.m.

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