Thursday, June 5, 2008

Mild, Tomatoey, Chili

Is tomatoey a word? You know what I mean. Ordinarily I wouldn't post a recipe like this- I made it up last night, trying to doctor up the weekly pot of beans. Turned out as a mild, almost sweet chili (the tomato sauce matched with the pinto beans to make something very different than kidney-bean chili.) BUT, Ernie has eaten 4 servings of these beans now, which marks the first time she has ever polished off a bowl of beans and asked for more. Amazing! So, if you want a spicy, hearty chili- doctor this up. Use kidney beans, add chuck meat, add chilies, etc.

If you want a 3-year-old to eat her fiber-filled beans- cook it up! I'm guessing if your kid likes ketchup, they'll like these beans (especially if you let them tear up a thick homemade tortilla and start out by dipping it in the beans.) (As a side note, beans and rice both contain partial proteins that, oddly enough, exactly match to form a complete protein like you'd find in meat.)

Ernie's Chili
3 cups pinto beans, soaked and cooked
Stir in:
2 cans tomato sauce
1/2 an onion, diced
2-3 tsp chili powder
1/2 tsp salt
garlic powder
1/2 tsp pepper

Let simmer, taking care to stir and keep the beans from sticking and burning. Serve over rice, topped with a little cheese (but not on Ernie's bowl).

1 comment:

  1. Hmm I must say the mention of delicious home-made tortillas sounds even more intriguing to me than chili...