Chili With Pinto Beans Recipe

People usually use kidney beans or black beans for chili, but there’s no reason why you can’t use pinto beans. They taste just as good, and they actually have more healthy fat, fiber, and protein than kidney beans.

Ingredients

• 1 lb ground beef
• 3 tbsp olive oil
• 5 crushed garlic cloves
• 1 1/2 cups chopped onions
• 2 tbsp garlic powder
• 2 tbsp cumin
• 2 tsp salt
• 1 tbsp chili powder
• 1 tsp pepper
• 1 cup chicken broth
• 2 32-oz cans pinto beans, drained
• 29-oz can diced tomatoes
• 29-oz can tomato sauce
• 2 chopped serrano peppers
• 2 cups chopped bell peppers

Instructions

• Put a big pot on the stove and set the burner to medium. Add the oil and garlic and cook the garlic for a minute or so. Then, add the onions, salt, and pepper, and stir the onions around until they’re translucent and browned.
• Add the ground beef to the pot and cook it until it’s totally cooked.
• Add the pinto beans, both kinds of peppers, and spices and stir everything together. Then, add in the tomato sauce, diced tomatoes, and broth and stir some more.
• Bring everything to a boil, then turn the burner down to low and let the chili cook for about a half-hour.