Spicy Crock Pot Pinto Bean Chili
photo by *Parsley*
- Ready In:
- 6hrs 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 16 ounces pinto beans, frozen
- 1 onion, diced
- 2 garlic cloves, minced
- 2 stalks celery, diced
- 1 green pepper, chopped
- 3 roma tomatoes, diced
- 1 tablespoon cumin
- 2 teaspoons oregano
- 1 (14 1/2 ounce) can reduced-fat beef broth or (14 1/2 ounce) can vegetable broth
- 3 jalapenos, diced (I have also used 3-4 tablespoons of hot pickled jalapenos when I don't have fresh)
directions
- 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.
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Reviews
-
I made this as a last minute resort on the stovetop and it was fantastic, considering the ease and simplicity to prepare it. I had saved this recipe during ZWT, but didn't get a chance to make so when I went to get what I needed to make this out, I found myself with only 1 can of pinto beans. I never could find the frozen either. Anyways, I used that 1 can plus 1 can of black beans, drained and rinsed both. I expected it to be good, but it surpassed my expectations. This proves you can make an enjoyable, healthful chili like soup without adding any meat. My husband even ate his without his "beloved" shredded cheese on top, which is saying something--quite a bit actually. LOL Thanks a bunch!!
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Excellent vegetarian chili! (I used vegetable broth so it was vegetarian). This had great flavor and just the right amount of heat. I never saw frozen pinto beans, so I used 2 (15-oz) can of rinsed drained pinto beans. So awesome with a cool dallop of fat free sour cream on top. I'll make this again. Thanx!
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Very simple and tasty dish. I threw everything in the crock pot before walking out the door for church this morning and when we got home lunch was ready. I baked some corn tortillas on the oven rack till crispy and served them along side the soup. This is a recipe we will have often since it is so economical and healthy. Thanks for sharing your recipe.
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I used a pot instead of the crock pot and it was ready much sooner(about an hour). This is an excellent recipe that was ideal for lunch on a rainy day. I paired it with Recipe #170283 and they made a great team. I love that it's made from what I pretty much always have on hand. Thanks so much Brook.
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RECIPE SUBMITTED BY
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<br>I have been a member of Zaar for awhile now and found that I love it! I have tried so many recipes and many new foods that I never would have without Zaar.
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<br>I work full-time at a university in Wisconsin, it allows me to travel a bit and see the rest of the state, I work with a lot a great people and am really happy in my job.
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<br>When I'm not working, I spend time with my hubby and 12 year old son. My son has picked up my love for cooking, a few of the things he makes are - naan bread, cookies, and quick breads, I'm so proud of him! In our family we also have two cocker spaniels, our puppy Laci (above) and Peanut, that we adore like they were our children.
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<br>We live in an old farm house that we are remodeling (did the library and the kitchen so far....) on the outskirts of town. Close enough where my hubby can bike to work in the summer, but far enough away from campus that we don't have to lock down our lawn ornaments in fear of college pranks!
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