SPICY SLOW COOKER PINTO BEANS
This makes a lot of beans--a 7-quart slow cooker's worth! This is not fast cooking, but low and slow. And it's not a low-calorie/low-fat meal. My mother started this recipe and was a staple in our home growing up. My brother has perfected it and shared it with us. Serve with anything you desire. In our home, it's tortillas and eggs! These freeze well and reheat/refry beautifully.
Provided by Arizona Desert Flower
Categories Side Dish
Time 13h35m
Yield 20
Number Of Ingredients 11
Steps:
- Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
- Combine jalapeno peppers and garlic in a food processor; puree into a paste.
- Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
- Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
- Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 31.1 g, Cholesterol 21.7 mg, Fat 8.1 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 2.7 g, Sodium 1101.2 mg, Sugar 2 g
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
SPICY PINTO BEAN CHILI
This spicy, meatless chili is a wonderful dish to have during the winter months. I like to serve this with a slice of corn bread on the side.-Chris Moyers, Felton, California
Provided by Taste of Home
Categories Lunch
Time 3h5m
Yield 3-1/2 quarts.
Number Of Ingredients 14
Steps:
- Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour. , Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired.
Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 8g fiber), Protein 7g protein.
SPICY CROCK POT PINTO BEAN CHILI
This recipe uses convenient frozen pinto beans, not dried. This crock pot chili can be thrown together in just a few minutes usually with items you already have on hand. The spice level can be adjusted by varying the amount of jalapeno's or leaving them out completely.
Provided by Brooke the Cook in
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place all items into crock pot. More broth can be added if desired.
- Cook on low for 6-8 hours or high for 3-4 hours.
Nutrition Facts : Calories 133.8, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 25.3, Fiber 8.3, Sugar 2.9, Protein 7.8
SPICY CROCK POT TURKEY CHILI
Make and share this Spicy Crock Pot Turkey Chili recipe from Food.com.
Provided by HomechefEC
Categories Healthy
Time 6h30m
Yield 8 , 8 serving(s)
Number Of Ingredients 15
Steps:
- Chop onions and garlic, cook 5-7 minutes until soft. Add ground turkey, season with pinches of salt, cumin and chili powder. Cook additional 5-10 minutes to brown.
- Seed and mince jalapenos and habanero. Chop bell pepper. Cut corn from cob.
- Add all ingredients to Crock pot, stir to mix spices.
- Cook on low for 6-8 hours or high for 3-4 hours.
Nutrition Facts : Calories 338.7, Fat 10.1, SaturatedFat 2.6, Cholesterol 78.3, Sodium 526.1, Carbohydrate 33.2, Fiber 10.6, Sugar 3.1, Protein 32.1
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