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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC



Pueblo Pintos


Here’s a smoky, creamy, colorful, lively bean chili that delights all the senses. The key to its richly complex flavor is homemade chipotle chiles en adobo sauce.  Enjoy a big bowlful (or two!) with homemade mesquite-corn tortillas and you’ll take your meal to an entirely new level. Pueblo Pintos makes an outstanding supper and perfect party fare.


A super nutritious, whole food plant-based low-fat meal, this chili is loaded with fiber and flavor but no gluten, oils, salt, or sugars.


Prep time 45 minutes plus 2 hours if cooking dried pintos          Cooking time 45 minutes               

Serves 4-6




1 pound dried pinto beans or 3 ½ 15-ounce (no-sodium) cans, rinsed well

3 cloves garlic, whole

Sprigs fresh Mexican herbs if available (Mexican oregano, Texas tarragon) or oregano, sage or thyme, tied or wrapped in cheesecloth



1 large white or yellow onion, medium dice

4 teaspoons dried oregano, Mexican if possible

Splash of dry white wine, dry vermouth, Mexican or light beer or no-sodium veggie broth to deglaze pan

4 large cloves garlic, minced

2 bay leaves, Indian if possible

1 cup strained or puréed tomatoes

1 teaspoon annatto seeds, ground

⅓ - ½ cup homemade chipotle chiles en adobo sauce

2 teaspoons cumin seeds, lightly roasted and ground

2 teaspoons coriander seeds, lightly roasted and ground

2-3 teaspoons liquid smoke, or to taste

1 ½ pounds multicolored mini bell peppers, cored

2 very full cups multicolored cherry tomatoes

Juice from 1 large lime or 1 small lemon

2 Tablespoons of aka (red) miso •, dissolved in a little water


•  Miso is a good salt alternative that helps to lower blood pressure (,%2C%20including%20salt%2Dsensitive%20hypertension).





Veggie Prep

Remove mini peppers’ caps and scrape out seeds. Place on a large baking sheet lined with parchment paper, along with the cherry tomatoes.  Bake for 15 minutes in a 425°F/232°C oven.  Remove any tomatoes that have softened and begun to collapse. Turn over peppers and remaining tomatoes and return to oven for a final 5-10 minutes to lightly toast, soften and carmelize on their edges.  Set aside.


Dried Bean Prep

Rinse beans, removing any small stones. Cover by 3” cold water and bring to a boil. Lower to a simmer and cook for 5 minutes. Remove from heat and steep for 30-60 minutes until the beans rehydrate and sink. Drain. Refill pot, covering beans by 1” of fresh cool water. Throw in whole garlic and herbs. Cook on very low, slow, gentle simmer until soft and creamy but still intact, about 1-2 hours depending on the age of the beans. Check periodically and add a little water if needed to keep the beans submersed. Slow gentle cooking of the beans is key to coaxing the most out of their texture and flavor.

Set aside.


Spice Prep

Heat a skillet over a medium flame for 3 minutes. Seeds can burn quite easily and when then do, they become acrid. Add cumin seeds, tossing or stirring for about 30 seconds~ just until they become fragrant but before they brown or begin to produce smoke. Transfer from pan to a bowl immediately. Repeat with coriander seeds. Cool. Grind. Set aside.


Cooking the Chili

Heat a deep large skillet for 5 minutes over medium heat.  Add the onions and oregano, stirring occasionally, and sauté for 5 minutes or until they soften and begin to darken and darken the pan.


Deglaze with your liquid of choice, using a wooden spoon to loosen and dissolve the onions’ carmelized sugars that have attached to the pan.  Add garlic, bay leaves, puréed tomatoes, chipotle sauce, and annatto, stirring, cooking for a few minutes.


Now add the beans with their cooking broth, the ground spices, the liquid smoke, stirring gentle to incorporate. Simmer on very low, just a gentle bubbling for 5 minutes.


Now add the peppers and tomatoes, gently incorporation.  Cook for 10-15 minutes to allow all flavors to meld.


Lastly, add the lime juice and dissolved miso. Now taste and correct seasonings, adding herbs, spices, chipotle en adobo, liquid smoke, lime or miso so you perceive a hint of sweet, sour, smoky, and salty, dialing them up to suit your tastes.


Serve hot with fresh tortillas and buen apetito!




Pueblo Pintos