This Anasazi Bean Chili recipe is excellent when served over warm quinoa. If you’re looking for more ways to use anasazi beans, check out our Anasazi Bean Soup.
Anasazi Bean Chili
3 cups cooked or canned anasazi beans, rinsed and drained
3 cups chopped plum tomatoes, fresh or canned
1 red bell pepper, chopped
1 large onion, finely chopped
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano, preferably Mexican
1 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 ½ cups water
4 cups hot cooked quinoa (optional)
- Heat the oil in a large pot over medium heat. Sauté the onion and red bell pepper until soft, about 5 minutes.
- Add the chili powder, cumin, oregano, salt and pepper. Mix well.
- Add the anasazi beans, tomatoes, and water. Bring to a boil, then lower the heat to a simmer. Cook for 30 minutes, stirring occasionally.
- Adjust the seasonings to your liking. Spoon the anasazi bean chili over hot quinoa and serve immediately.
Yield: Serves 4