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Add a photoGot this recipe from juliecooks.com. I added avacado chunks as well as fresh diced tomato with shredded cheese and sour cream. My son said it tasted like tacos but with beans. I liked it and pretty healthy.
Servings: 9 1 cup
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Ingredients
- 3 C. dry pinto beans
- 3 tsp chili powder
- 3 tsp salt
- 3 tsp onion powder
- 1 1/2 tsp paprika
- 3/4 tsp cumin
- 3/4 tsp garlic powder
Directions
- 3 cups of beans and washed them well before putting them in a big pot and covering them with water (about 2â³ above the beans). Then cover the pot and let the beans simmer all afternoon, adding water if needed. Right before serving,add the spices. Stir it up well, slop it into bowls and top it with whatever youâd put on chili.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 9 servings | |
| Calories 231 | |
| Calories from Fat 9 | 4% |
| Total Fat 1.03g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 793mg | 33% |
| Potassium 934mg | 27% |
| Total Carbs 41.8g | 11% |
| Dietary Fiber 10.5g | 35% |
| Sugars 1.8g | 1% |
| Protein 14.09g | 23% |
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