Pinto Bean Chili
Gluten Free Living – 2016
Pinto Bean Chili is a deliciously hot and spicy chili that’s just in time for the cool, fall nights of October. This healthy, clean eating version uses two cans of diced tomatoes with green chilies, tomato sauce, celery, onions, bell peppers, garlic, two cans of pinto beans, two cans of white cannellini beans and lean ground beef seasoned with my Homemade Taco Seasoning. Top the chili with sour cream, cheddar cheese, cilantro and even a little jalapeno pepper, if desired. It makes for a scrumptious spicy chili that’s a welcome addition any time you’re in the mood.
Okay, I love a good bowl of chili, but it hasn’t always been so. Mom made chili only infrequently when I was growing up as my dad was a “meat and potatoes” guy. I actually didn’t make chili very often when our kids were little. But since I’ve been eating a lot more gluten free foods over the past few years, chili’s been on the menu frequently.
Back in August some friends of ours had a baby. I offered to bring them a meal which included this chili, homemade bread, and some amazing Banana Nutella Swirl Muffins. They loved everything–even this hot chili recipe! But then, most people from Texas enjoy a good, hot and spicy chili! I loved the taste of this chili and thought the flavors really came together well.
One of the nice things about this recipe is that it’s made in the crockpot. After cooking the ground beef, everything is tossed into the crockpot making it so very, very easy. Add some cornbread and you’re in hog heaven. Sort of. 😉 If you’re looking for a tasty chili recipe now that October is upon us, I highly recommend Pinto Bean Chili. It’s good, down to the last drop. 🙂
Pinto Bean Chili is a hot and spicy chili you’ll really enjoy if you like spicy soups.
This clean eating recipe is also gluten free.
If you like to live dangerously, serve Pinto Bean Chili with a side of jalapenos!
Here’s what I did.
I used these ingredients. The meat is seasoned with my Homemade Taco Seasoning.
Brown ground beef until no pink remains. Drain meat and add Homemade Taco Seasoning. Stir well to combine. Place seasoned beef in a crockpot.
Add onions, garlic, leeks, celery, bell peppers, diced tomatoes with green chilies, tomato sauce, parsley, salt and pepper, to taste.
Cover and cook on low about 3 hours.
Add rinsed and drained cannellini beans and pinto beans. Stir to combine.
Heat through about 10-15 minutes.
Garnish Pinto Bean Chili with fresh cilantro and jalapeno peppers, if desired.
This is also good served with sour cream and cheddar or fiesta cheese.
Here’s the recipe.
PINTO BEAN CHILI
(My own concoction)
We served Pinto Bean Chili with Italian Seven Grain Bread.
Pinto Bean Chili is packed full of flavor and deliciousness!