Hot Pinto Bean Chili is a traditional American recipe for a classic vegetarian chili of pinto beans cooked slowly in a crockpot. The full recipe is presented here and I hope you enjoy this classic American version of: Hot Pinto Bean Chili.
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Ingredients:
180g onion, finely chopped
1 tbsp English mustard
2 tbsp chilli powder
2 tsp garlic salt
1/2 tsp ground cumin
1 tsp red chilli flakes
480g tinned chopped tomatoes, with juice
1kg cooked pinto beans (tinned is fine)
200g tomato purée
Method:
Add a little oil to a pan and use to fry the onion until soft (about 6 minutes). Add all the remaining ingredients and stir to thoroughly combine. Bring to a boil then reduce to a low simmer and cook, uncovered, for 60 minutes, stirring occasionally.
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