- October 14, 2008 at 3:00 pm #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.
- October 14, 2008 at 5:08 pm #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!
- October 14, 2008 at 8:11 pm #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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