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Pinto Bean Chili Soup Recipe
|Water||2 1⁄4 Cup (36 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Pinto beans||3 1⁄2 Cup (56 tbs), drained and rinsed (Home Cooked Or Canned)|
|Tomatoes with juice||3 1⁄2 Cup (56 tbs) (Chopped Fresh Or Low Sodium Canned)|
|Chili powder||1 Tablespoon|
|Tomato puree/Low sodium tomato paste||3⁄4 Cup (12 tbs)|
|Ground cumin||1 Teaspoon|
Serving size: Complete recipe
Calories 2498 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.2%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2552.1 mg106.3%
Total Carbohydrates 465 g155%
Dietary Fiber 113.6 g454.3%
Sugars 53 g
Protein 146 g291.6%
Vitamin A 107.5% Vitamin C 310%
Calcium 599.3% Iron 246.1%
*Based on a 2000 Calorie diet
Add the onion.
Cook and stir the onion over medium heat for 5 minutes or until tender.
Add more liquid during this process if necessary.
Place the beans in a blender or food processor and process for 30 seconds.
Place the tomatoes in the blender or food processor and process for 30 seconds.
Add the remaining 2 cups of water, beans and tomatoes, tomato puree or tomato paste, chili powder, and ground cumin to the onions in the saucepan.
Bring to a boil, reduce heat, and simmer for 30 minutes.