Potato Bean Chili

Recipe by Beautifully Fed Food

  • 1 pint of mushrooms, roughly chopped

  • 1 1⁄2 tablespoon of chili powder

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 2 teaspoons cumin

Ingredients

  • 1⁄2 lb of dry pinto beans

  • 3 potatoes, peeled and cubed

  • 1 yellow onion, diced

  • 3 garlic cloves, grated

  • 2 cups of tomatoes, roughly chopped

  • 1 teaspoon smoked paprika

  • 1 tablespoon oil

  • 1 cups vegetable stock

  • 1⁄4 Cilantro

  • Salt and black pepper to taste

  • Greek yogurt (optional for garnish)

Utensils

  • Measuring Spoons

  • Chef's Knife

  • Mixing Bowls

  • Wooden Spoon

  • Grater

  • Colander

  • Large Stock Pot

  • Ladle

Cooking Instructions

  1. Leave beans socking in water overnight.

  2. Wash all vegetables and cut to the size indicated above.

  3. Fill your pot with water three-quarters of the way, add the pinto beans and bring to a boil. Cook the beans until they are tender but not fully cooked, this should take about 20-30 minutes.

  4. Once the beans are cooked remove them from the pot and set them aside.

  5. To the same pot add in the oil fallowed by the garlic and onions, cook until the garlic becomes fragrant. Next add in the cumin, paprika, chili powder, thyme and oregano.

  6. Add the mushrooms and potatoes making sure that they are coated in the spices. Than add the beans, tomatoes and vegetable stock. Bring to boil and cook for 15 minutes. Then lower the heat and let it simmer for 15 minutes.

  7. Taste, add salt and pepper if needed.

  8. Last stir in the cilantro. Serve with a dollop of greek Yogurt and enjoy.

  • Potato Peeler