Nikii's Basic Bean Chili

  • 2 cups dry pinto beans, soaked overnight
  • 1 onion chopped, or ½ cup dehydrated onions
  • 1 clove garlic, minced
  • 2 cups chopped veggies (carrots, celery, squash, etc.) or rice
  • 28 oz. tomato sauce
  • 12 oz. water
  • 1 teaspoon oregano ) Adjust to your taste -
  • ½ teaspoon cumin ) use Italian seasoning,
  • ½ teaspoon black pepper ) chili powder, instead
  • ½ teaspoon cayenne pepper ) of seasonings given

Drain pinto beans. Add to large pan/Dutch oven/kettle and add water to cover. Cook on high heat to boil. Boil 10 minutes; remove from heat, cover, and let stand 1 hour. Drain pinto beans again. (This helps cut down on the bean song effect.)

In the same pan, add pinto beans, and other ingredients. Bring to boil. Simmer for one hour. Enjoy

If not serving right away, pour into a shallow pan (13” x 9” x 2” baking pan) and place on bottom shelf in refrigerator. Place in zip-type plastic bag. Freeze.

Serve with corn bread.

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