1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped (need to chop very small)
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 2 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
In a large non-stick pot, sauté the onion in a little water (1 tablespoon to start) until it's beginning to brown. Add the garlic, bell pepper, and a little more water and sauté for 3 more minutes. Add the reserved chile sauce, tomatoes, tomato sauce, beans, cumin, oregano, black pepper, and paprika and bring to a simmer.
Cook on low for at least 30 minutes to allow flavors to blend.
Vegetarian - sour cream and shredded cheese
Vegan - use vegan equivalents
YUMMM!
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