Ingredients and Weight: - 2 pounds dried pinto beans - 1 medium onion, chopped - 1 green bell pepper, chopped - 1 red bell pepper, chopped - 2 (15-ounce) cans chili beans - 2 (15-ounce) cans kidney beans - 2 (15-ounce) cans black beans - 1 cup beef broth - 1 (12-ounce) bottle sweet chili sauce - 1/2 cup brown sugar - 1 tablespoon cumin - 1 teaspoon black pepper - 1/2 teaspoon cayenne pepper - 1/4 cup chopped fresh cilantro
Preparation Time: - 15 minutes
Cooking Time: - 6-8 hours on low
Difficulty Level: - 1 (Simple)
Preparation Method Steps: 1. Place the beans in a large colander and rinse them well. 2. In a large bowl, combine the beans, onion, green bell pepper, red bell pepper, chili beans, kidney beans, black beans, beef broth, sweet chili sauce, brown sugar, cumin, black pepper, cayenne pepper, and cilantro. 3. Pour the mixture into a 6-quart slow cooker. 4. Cook on low for 6-8 hours, or until the beans are tender.
Nutritional Information: - Calories: 300 per serving - Protein: 15 grams per serving - Fat: 5 grams per serving - Carbohydrates: 40 grams per serving - Fiber: 10 grams per serving
Dish Characteristics: - Hearty and filling - Sweet and savory - Packed with protein and fiber - Perfect for a cold winter day
User Comments: - "This is the best chili I've ever had! It's so flavorful and satisfying." - "I love the sweetness of the chili sauce. It really balances out the spicy flavors." - "This is a great dish to make ahead of time. I always make a big batch and freeze the leftovers."
Special Precautions and Tips: - If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 5 minutes, then turning off the heat and letting them sit for 1 hour. - If you like your chili spicy, you can add more cayenne pepper to taste. - Serve with shredded cheese, sour cream, and chopped onions for toppings.