Pinto beans and vegetable chili from The Best of Gourmet 1993 by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can be frozen or made 4 days ahead and kept chilled.

  • Laura on December 21, 2014

    I've made this quite a number of times over the years. It's tasty and quite spicy, which we like. It seems like a weird set of ingredients, but somehow it works. Reviewers on epicurious have complained that it is too watery. I always add 2 cans of pinto beans and halve the amount of water to 3 cups. It comes out perfectly, not soupy at all. P.S. I have no idea where that picture came from, but obviously it is not a picture of this chili!

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