2 quarts of cooked pinto beans

2 cups of organic tomato sauce (1 cup if canned + 1 cup distilled water)

1 large organic green bell pepper 

1/2 large onion

2 cloves garlic

1 jalepeno 

1 tablespoon chili powder

2-4 tsp cayenne (to taste)

Bring pinto beans and tomato sauce to a boil. Stir in spices. Cube the onion and bell pepper then dice the garlic and jalepeno, throwing them into the pot when boiling. Let boil for approximately 15-20 minutes. Enjoy! 

Reflection

This is seriously one of my go-to meals on nights when in to busy wih lesson plans, or if I’m just having a rough day. I usually make up two huge pots of beans once every other week, soaking them overnight to 1) remove dirt and phytic acid, 2) unlock additional nutrients, and 3) reduce cooking time. I have three extra large pickle jars that I bought at a yard sale (totally rid of the vinegar stench) that I fill up with beans or chili for the week. 

Such an easy meal. I can’t believe I’ve never tried my hand at chili before!

You could even experiment with black beans in this recipe! 

And don’t forget to add salt!