Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
38
High
Nutrition per serving
Calories635.5 kcal (32%)
Total Fat13.3 g (19%)
Carbs94 g (36%)
Sugars12 g (13%)
Protein40.1 g (80%)
Sodium1066 mg (53%)
Fiber17.2 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
11 servings

1 ½ cupsdry pinto beans

1 ½ cupsdry kidney beans

1 ½ cupsdry black beans

16 ozprotein pasta

2hatch chili peppers

2jalapenos

2serranos

2green bell peppers

1poblano pepper

1 ½ cupwhite onion
diced

10 clovesgarlic
minced

8 cupsvegetable stock

3guajillo chiles

2chiles de árbol

16 oztomato sauce

30 ozpetite diced tomatoes

4 oztomato paste

½ tspchipotle powder

1 Tbspground cumin

2 Tbspchili powder

1 Tbspdried oregano

½ tspground mustard

2 cupsshredded monterey jack cheese

16 ozcottage cheese

2 Tbspolive oil
Instructions
Step 1
Soak the beans overnight
Step 2
Mince the fresh peppers and garlic and dice the onion
Step 3
Saute the minced and diced vegetables for a couple of minutes in a big pot until soft, adding the garlic last
Step 4
Soak the guajillo and chiles de árbol in hot water for 30 minutes and then blend with some water
Step 5
Add the beans, blended peppers, and vegetable stock to the pot and then add the spices
Step 6
Bring the mixture to a rolling boil for 30 minutes and then reduce temperature and simmer for 1.5 to 2 hours or until the beans are soft stirring occasionally
Step 7
Halfway through simmering add the tomatoes, tomato sauce, and tomato paste to the pot and stir to incorporate
Step 8
Once the beans are cooked through add the cheeses and mix until melted and incorporated
Step 9
Cook the pasta according to the box and add to the chili, serve with desired toppings
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