Gail's Veggie Chili Beans

Gail's Veggie Chili Beans - No meat

I do not soak the beans over night. And, I do not bring them to a boil and let them soak, etc.

Total prep and cooking takes about 4 hours.

1 1/2 gallons of water in a large pot.

Put stove on high heat.

Rinse 1/2 gallon of pinto beans in strainer, add to pot of water. Stir.

Do not cover.

Cook on high, lower heat to medium high when necessary so the water and beans do not boil over the pot.

Add about 4-5 onions, chopped. Stir.

Add water to pot if necessary. Stir beans occasionally throughout the 4 hours.

When beans start to soften (this takes about 3 hours) add fresh diced tomatoes or one or two large cans of Crushed diced or crush peeled tomatoes with tomato puree or tomato paste to the pot of beans.

Alternative to the tomatoes is about 3 cups of spaghetti sauce.

Cook until beans are soft.

Add seasoning to pot of beans. I add the seasoning by eye. About 2-3 tablespoons.

I make a large batch of chili seasoning to last for a few servings. I use an empty spice bottle to put all the ingredients in. Then shake well to mix all the ingredients.

Seasoning:

12 tsp. chili powder
2 tsp. paprika
2 tsp. salt
4 tsp. cumin
4 tsp. oregano
4 tsp. garlic salt
2 tsp. cayenne pepper
2 tsp. onion salt