Pinto Chili

Sharon's Healthy Recipes

An all-time classic favorite.


2 cups organic dried pinto beans (use 3 to 4 cups cooked beans) *
1 1/2 cups reserved cooking liquid
1 lb ground buffalo, or free range ground turkey or organic ground beef
1 tbs coconut oil
1 large onion
2 large garlic cloves
1 large green or red pepper
3 to 4 tbs chili powder
2 tsp ground cumin
1 tsp dried oregano
dash cayenne pepper
1 to 1 1/2 tsp sea salt
1, 28 oz can organic tomato sauce or puree
1 tbs unsulfured molasses

No of Servings: 8     Preparation Time: 60 minutes     Cooking Time: 60 minutes


Soak dried pinto beans overnight or for 6 to 8 hours during the day. Drain and then put drained beans in a large stockpot. Add about 5 to 6 cups of pure water. Bring beans to a boil. Lower heat and simmer until beans are soft, about 60 to 90 minutes. When ready to make the chili, heat coconut oil in large stockpot. Add ground meat and cook until brown, breaking up meat as it cooks. Chop onion and garlic in food processor. Add to browned meat. Chop pepper and add to pan. Allow to cook for several minutes until vegetables are soft. Add herbs, spices and salt and stir until combined. Cook for a few more minutes. Add 1 1/2 cups reserved cooking liquid from beans, tomato puree and stir until combined. Add 3 to 4 cups cooked pinto beans. Allow to simmer for about 45 to 60 minutes. Adjust seasonings. When ready to serve, chili can be topped with sour cream, grated cheese, and chives.


Remaining beans can be frozen for future use. Kidney beans can be used instead of pinto beans. I use Muir Glen organic tomato products.

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