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Pinto Bean Chili With Pan-roasted Spices And Chipotle – Served With Quinoa
FOOD AND STYLE18Ingredients
40Minutes
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. cumin seeds
- 2 tsp. coriander seeds
- 1/4 cup extra virgin olive oil
- 2 Vidalia onions (medium, – peeled and cut in 1/4″ dices)
- 1 Tbsp. chili powder
- 1 tsp. ground chipotle (to taste)
- 2 garlic cloves (– skinned and minced)
- 4.5 oz. green chilis (canned chopped)
- 28 oz. plum tomatoes (canned peeled whole, – coarsely puréed in a food processor)
- 1 1/4 cups tomato juice
- 6 cups pinto beans (cooked)
- cooking liquid (reserved, from the beans, only if needed)
- 1 1/2 tsp. sea salt (or to taste)
- 2 Tbsp. tequila
- 1/4 cup chopped cilantro (finely)
- 1 1/2 quinoa (recipes)
- 1/2 cup sour cream
- 6 scallions (– trimmed and cut crosswise in 1/8″ slices)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1150mg48% |
| Potassium1390mg40% |
| Protein13g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber6g24% |
| Sugars15g |
| Vitamin A70% |
| Vitamin C250% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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