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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is another recipe I found by Dr. Weil; everything he makes is so healthy and good for you. This is a great recipe! Ingredients:
7 1/2 cups cooked pinto beans or 7 1/2 cups anasazi beans or 7 1/2 cups adzuki beans or 7 1/2 cups kidney beans |
2 tablespoons olive oil |
2 large onions, diced |
1 chipotle pepper (canned or dried) |
1 tablespoon mild red new mexico chile powder |
1 tablespoon dried oregano |
1 tablespoon ground cumin |
1/2 teaspoon allspice |
28 ounces crushed tomatoes, undrained |
5 garlic cloves, mashed |
salt and pepper, to taste |
Directions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
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