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Pinto Bean and Vegetable Chili

Epicurious
  • minutes
  • Serves 12 to 8

INGREDIENTS

1/3 cup

Coriander if desired, fresh

1 10 ounce package

Corn, frozen

6

Garlic cloves

2

Onions, large

1 lb

Pinto beans, dried

1

Red bell pepper, fine

1 28 ounce can

Tomatoes

2

Zucchini, medium

3 cups

Chicken broth

2 tbsp

Worcestershire sauce

3/4 cup

Bulgur

1/2 tsp

Cayenne

1/3 cup

Chili powder

3 tbsp

Vegetable oil

1 tbsp

Cumin, ground

6 cups

Water

3/4 cup

Kalamata or other brine-cured black olives if desired, pitted and chopped