EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Pinto Bean Chili



  • 2 tablespoons extra-virgin olive oil

  • 1 small yellow onion, chopped

  • 2 garlic cloves, minced

  • 1 red bell pepper, diced

  • 1 (14-ounce) can tomato puree

  • 1 1/2 cups cooked pinto beans, drained and rinsed

  • 1 1/2 cups cooked kidney beans, drained and rinsed

  • 1 cup water or broth

  • 1 cup corn kernels, fresh or frozen

  • ½ teaspoon sea salt

  • ground black pepper

  • 1 tablespoon lime juice

  • 2-3 chili pepper

  1. Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, then add the garlic and red pepper. Stir and cook for about 5-8 minutes, turning the heat down as needed.

  2. Add the tomato puree, beans, water, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.

  3. Stir in the lime juice and season to taste. Serve with desired toppings.



Pinto Bean Chili