Baked Chili with Beef and Pinto Beans
Ingredients
- 270g pinto beans, dried
- 1.3L water
- 455g round steak, trimmed, cut into 1inch 3cm pieces
- 20g chili powder
- 7g cumin
- 6g salt sea salt if on a corn-free diet*
- 2g cayenne pepper
- 270g onion, chopped
- 3 cloves garlic, minced
- 840mL tomato sauce, one 29-ounce can
Directions
- Preheat oven to 325°F (165°C).
- Rinse beans thoroughly and sort through to remove dirt. In a large Dutch oven, cover beans and water, and heat to a boil. Boil for two minutes. Add remaining ingredients and stir. Cover and bake in oven until beef and beans are tender, about 4 hours. Remove from oven and stir.
- Serve with light sour cream and chopped green onions.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
Copyright © 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.