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spicy anasazi bean chili

(1 rating)
TraegerMomma avatar
Recipe by
Leigh Culver
@TraegerMomma
Dallas, TX

I give 100% credit to Mary Jane's Farm magazine, Aug-Sept 2013 edition. This recipe is very easy and these beans, are so good! They have a light sweet taste to them. For my husband to not say "let's add this or that nex time" really says alot about this recipe. He really loved it. Enjoy!

(1 rating)
yield 8 serving(s)
prep time 45 Min
cook time 4 Hr
method Stove Top

Ingredients For spicy anasazi bean chili

  • 2 c
    anasazi beans, soaked overnight.
  • 1 lb
    ground chorizo
  • 1
    yellow onion, peeled and diced
  • 6
    garlic cloves, minced
  • 2
    red bell peppers, seeded and diced
  • 2
    habanero peppers, seeded and diced
  • 1/4 c
    dark brown sugar
  • 2 tsp
    salt
  • 2 tsp
    chili powder
  • 1 tsp
    cumin
  • 1/2 tsp
    cayenne pepper
  • 1/4 Tbsp
    red pepper flakes
  • 2 can
    14.5 oz cans of low-salt tomato sauce

How To Make spicy anasazi bean chili

  • 1
    Place pre-soaked beans in a 5 quart Dutch oven. Cover beans with water 2" above bean, bring to a boil, reduce heat and simmer for 1.5 hours. Drain water from beans and replace with 2 cups of fresh water. (I did NOT drain and replace the water. I kept what I had in the oven.)
  • 2
    Preheat oven to 350*.
  • 3
    Meanwhile, brown chorizo in a skillet and add to the beans. Add remaining ingredients to the beans and mix well. Cover Dutch oven and bake for 2 1/4 hours or until beans are tender.
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