Homemade Chili Beans

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
89%
Homemade Chili Beans
55 min.
8
214kcal

Suggestions


Welcome to a delightful culinary adventure with our Homemade Chili Beans! This hearty dish is not only bursting with flavor but also packed with nutrition, making it a perfect choice for anyone looking to enjoy a healthy meal. With a health score of 89, these chili beans are vegetarian, vegan, gluten-free, and dairy-free, ensuring that they cater to a variety of dietary preferences.

Imagine a warm bowl of chili beans simmering on your stove, filling your kitchen with the enticing aromas of garlic, cumin, and oregano. The combination of dried pinto beans and vibrant vegetables creates a satisfying texture and taste that will leave you craving more. Whether you're serving it for lunch, dinner, or as a main course, this dish is sure to impress family and friends alike.

In just 55 minutes, you can whip up a batch that serves eight, making it an ideal option for gatherings or meal prep for the week ahead. With only 214 calories per serving, you can indulge guilt-free while enjoying the rich flavors of chili powder and the subtle heat from dried red chilies. Pair it with fresh salsa for an extra kick, and you have a meal that is not only delicious but also incredibly wholesome.

So, roll up your sleeves and get ready to create a comforting bowl of Homemade Chili Beans that will warm your heart and nourish your body!

Ingredients

  • tsp chipotle chili powder (may use all or part chipotle chili powder)
  • pound pinto beans dried picked over rinsed
  • cloves garlic chopped
  •  bell pepper green minced
  • 0.5 tsp ground cumin 
  • medium onion chopped
  • tsp oregano 
  •  chilies dried whole red ()
  • servings salt to taste
  • tbsp tomato paste (see tip below)
  • cups water 

Equipment

  • pot
  • stove
  • slow cooker
  • pressure cooker

Directions

  1. Drain the soaking liquid from the beans.
  2. Place them in the pressure cooker with the water, onion, garlic, oregano, cumin, and chilies. Close the pressure cooker and bring it to high pressure; cook for 5 minutes at high pressure.
  3. Remove from heat and allow the pressure to come down naturally. (If you’re cooking them in a regular pot or crockpot, cook until the beans are just soft enough to eat. The time will vary depending on your beans and method of cooking, but on the stove, allow at least an hour of cooking; in the slow cooker, count on at least 3 hours on high or 6 on low. Then proceed with the rest of the recipe.) Open the cooker and remove the dried chilies (squeeze them gently to get out all the flavor, but don’t add the seeds to the beans if you don’t want them to be spicy).
  4. Add the remaining ingredients and cook, uncovered, for 20-30 minutes. Adjust seasonings to your own taste.
  5. Serve hot with fresh salsa.

Nutrition Facts

Calories214kcal
Protein23.69%
Fat3.78%
Carbs72.53%

Properties

Glycemic Index
20.13
Glycemic Load
11.08
Inflammation Score
-8
Nutrition Score
18.512608631797%

Flavonoids

Catechin
2.87mg
Epigallocatechin
0.03mg
Epicatechin
0.08mg
Luteolin
0.7mg
Isorhamnetin
0.69mg
Kaempferol
1.43mg
Myricetin
0.02mg
Quercetin
3.26mg

Nutrients percent of daily need

Calories:213.59kcal
10.68%
Fat:0.91g
1.4%
Saturated Fat:0.18g
1.12%
Carbohydrates:39.23g
13.08%
Net Carbohydrates:29.3g
10.66%
Sugar:2.75g
3.06%
Cholesterol:0mg
0%
Sodium:249.26mg
10.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.81g
25.62%
Folate:303.6µg
75.9%
Fiber:9.93g
39.72%
Manganese:0.75mg
37.55%
Vitamin B1:0.43mg
28.42%
Copper:0.56mg
28.18%
Magnesium:108.2mg
27.05%
Potassium:902.94mg
25.8%
Phosphorus:247.98mg
24.8%
Selenium:16.38µg
23.39%
Vitamin C:17.72mg
21.48%
Iron:3.46mg
19.23%
Vitamin B6:0.36mg
17.85%
Zinc:1.43mg
9.51%
Vitamin B2:0.15mg
8.57%
Calcium:84.93mg
8.49%
Vitamin K:8.45µg
8.05%
Vitamin A:358.87IU
7.18%
Vitamin B3:1mg
4.99%
Vitamin B5:0.5mg
4.98%
Vitamin E:0.7mg
4.65%