Budget Menu & Dirt Cheap Recipes General Recipes Tomato Carrot Chili

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    • #264610

      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

    • #400555

      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!

    • #400571

      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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Budget Menu & Dirt Cheap Recipes General Recipes Tomato Carrot Chili