Rosada -or pink– Chili is new on our meal docket at the Steele house. This would mainly be because I’ve never cooked with rosada beans before, which are about the size of white navy beans and cook up quickly and easily, offering a tender & meaty bite. Of course, I’m no stranger to a good chili recipe and I love cooking with beans! By now, you may have tried both of my favorite preparations for beans: the slow-cooker method and the BYOB method.
Here I used the BYOB (bake your own beans) because it’s faster and I had a hankering for chili using dried rosadas that I just had to make in the same day. I’m featuring the recipe this week on Vie as an addition for a menu item that my subscribers can use with their weekly meal plans. I loved adding julienned radishes, queso fresco and fresh tomatoes from the garden.
Have fun and get creative. Rosadas can be found in your local store, especially in a market that is very Latin food-friendly. If you can’t find rosadas, look for a bean that is smaller than a kidney and red, if possible.
Make this chili from scratch in a day with only about 20 minutes of hands-on time! It's rich and meaty and can easily be made Vegan.
1 yellow onion, chopped
1 lb ground beef *optional
3 Tbsp cumin
2 Tbsp chili powder
1 Tbsp garlic powder and paprika
2 tsp salt
1 can chopped tomatoes
1 1/2 quarts water
4 cups cooked beans (or more if desired)
radishes, cut into julienne
tortilla chips (we used nacho flavored flax chips from Wegmans)
oregano and paprika
Saute onion and beef together until browned, about 10 minutes, with spices.
Add tomatoes, water and beans and cook over medium heat until thickened, about 25 minutes.
Taste, adjust seasonings if needed.
Serve with desired garnishes.
Remember to follow this recipe for cooking your beans! Don't forget, too, that you'll need an oven proof stock pot with a lid, like a cast-iron Dutch oven.
Courses Lunch, Dinner
Cuisine American, Latin