Tomato Carrot Chili

Tomato Carrot Chili

Tomato Carrot Chili 14 oz bag pinto beans, cooked 2 tablespoons olive oil 1 onion peeled and diced 1 tablespoon minced garlic 1 carrot diced 14 oz can diced tomatoes 1 cup ketchup 1 cup water

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  1. #1
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    Default Tomato Carrot Chili

    Tomato Carrot Chili

    14 oz bag pinto beans, cooked
    2 tablespoons olive oil
    1 onion peeled and diced
    1 tablespoon minced garlic
    1 carrot diced
    14 oz can diced tomatoes
    1 cup ketchup
    1 cup water
    1 teaspoon chili powder
    1/2 teaspoon cumin
    1 teaspoon oregano

    Cook the pinto beans covered in water until tender, about 1-1/2 hours or 3 hours in a slow cooker. Drain in colander. Add the oil to a Dutch oven pan over medium-high heat. Cook the onion, garlic and carrots briefly until brown, about 1 minute. Add the rest of the ingredients and bring to a boil. Reduce heat to simmer, cover and cook for 5 minutes. Serve chili over brown or white rice. Leftovers can be rolled into burritos or soft tacos.
    Serves 8

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  3. #2
    Deal GURU
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    This recipe sounds very interesting! I'm gonna have to try this. (I'm also gonna give the recipe to my mama. My parents try to eat mostly vegetarian & I think they'd like this. Thanks!

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  5. #3
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    It is a fun way to sneak some extra veggies into the kids food we will use leftovers to make bean and cheese burritos.

 

 

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