Mistress of the Mountain

One woman's journey through life, love and happiness.

Chili Colorado Beans

Thu, 06/19/2014 - 10:39am -- Emily B

Description

The perfect vegitarian option to the traditional Chili Colorado.

My husband loves Chili Colorado but being a recent convert to being a vegitarian I needed a version for myself.

I made the beans over night in a crock pot, packaged them up and let them chill in the fridge. Then made the meat version before I went to work.

Only problem is, my husband loved it so much there are hardley any leftovers.

Summary

Yield
Servings
Prep time
35 minutes
Cooking time
8 hours
Total time
8 hours, 35 minutes

Ingredients

1 cup
Black Beans (dried)
1 cup
Pinto Beans (dried)
3  
California Peppers (dried)
3  
New Mexico Peppers (dried)
1  
Green Bell Pepper (chopped)
1  
Anaheim Chili (fresh, seeded and chopped)
1  
Onion (large, chopped)
6 cloves
Garlic (diced)
5 1⁄2 cups
Water
2 1⁄2 teaspoons
Salt
1 teaspoon
Black Pepper
2 teaspoons
Onion Powder
1 teaspoon
Garlic Powder
1 teaspoon
Oregano
1 teaspoon
Chili Powder
1⁄2 teaspoon
Cumin

Instructions

  1. Stem and seed the dry chilis and add them to a large bowl.
  2. Cover them with 3 1/2 cups hot water to reconstitute for about 20 minutes or untill soft.
  3. Blend the chilis with water and fresh vegitables in a blender until smooth.
  4. Pour this mixture into a crock pot with the rest of the water.
  5. Add the beans and spices.
  6. Stir well.
  7. Cook on low for 8 hours.