Chili - Pinto Bean (Spicy): An All Creatures American International Vegetarian Vegan Recipe - cruelty free, gourmet, recipes, lifestyle, food, appetizer, appetizers, beverage, beverages, bread, breads, roll, rolls, cake, cakes, breakfast, lunch, dinner, supper, dishes, meals, case

veggies.jpg (8284 bytes) Chili - Pinto Bean (Spicy)
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Chili - Pinto Bean (Spicy)
12 Servings

Ingredients

2 lbs. Pinto Beans, dry
2 lb. can Tomatoes, crushed, or 1 lb. each of crushed and whole
1 - 6-oz. can Tomato Paste
1 Onion, large, diced (about 2 cups)
1 lb. Frozen Corn
1 Bell Pepper, diced
1/4 cup Molasses (unsulphured)
6-8 Garlic, cloves
2 Tbsp. Chili Powder
2 Tbsp. Cumin
1 Tbsp. Basil, dried leaf
2-3 Chipotle Peppers, chopped
1/4 tsp. Red Pepper powder (optional for added "heat")
(To enlarge the photo of the pinto bean chili, click on the photo or link)

Preparation

We prepare our chili in a large, 6-1/2 quart, slow-cooker (crock-pot). If using a smaller slow cooker, cut the recipe in half.

We begin cooking the beans the night before. Turn the slow-cooker on to "high". Add 12 cups of boiling water. Wash and clean the beans and place in a slow cooker. (This speeds up the cooking process.) Cook on "high" until you're ready for bed, and then turn down the heat to "low" for cooking overnight.

First thing in the morning, turn the slow-cooker heat up to "high." Place 1 cup of water in the container of blender, add the garlic and chipotle peppers, cover and blend until smooth. Remove the cover and pour the contents into a microwaveable covered dish and heat to boiling. Add to the slow cooker.

Prepare all the other ingredients and preheat them in a covered dish in the microwave oven before adding to the slow-cooker. Cook on "high" for another 4 to 6 hours. If desired, the slow-cooker can be left unattended on "low" for 8 to 10 hours. Add water as necessary.

Serve the chili either as is, or over brown rice or baked potatoes. Chili goes great with a large tossed salad, and it's great as a leftover Also leftover chili can used to make a chili salad. Enjoy!

Chili with Brown Rice

Chili with Baked Potatoes

Chili Salad

Ingredients information

Basil, Sweet Dried	Beans, Pinto	Chili Powder	Corn, Frozen	Cumin, ground	Garlic	Molasses, unsulphured Photo and Description unavailable
Onions, Yellow	Pepper, Green Bell	Pepper - Hot Red, ground (Cayenne)	Peppers, Chipotle	Tomatoes, Canned, Whole	Tomatoes, Crushed	Tomato Paste

Utensils and Equipment Information

Crock Pot

Dish, Small Ceramic Baking

Knives

Measuring Cup, Liquid

Measuring Spoons

Spoon, Large Mixing

Vita-Mix

The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!

Your Comments are Welcome:

If we REALLY want God to bless America and the earth, GO VEGAN!

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