Pinto Bean Chili

Serves: 8 
Tomatoes2 lbsdiced/2x15oz cans
Onion2 largechopped
Green pepper2 largechopped
Pinto/black beans2 cups drySoak 6hrs /3x16oz cans
Garlic8 clovesminced/grated
Tomato paste6 oz can
Cumin2 tsp
Oregano2 tsp
Red chili powderto taste
Saltto taste
Black pepperto taste
Smoked paprikato taste
Cocoa powder2 tsp
Hot sauce     to tasteoptional
Impossible beef1 package
Porter/Stout Beer1/2 bottleoptional

  1. Soak and pressure cook dry beans (if using)
  2. In a big pot, saute onion in oil with a little salt till most of the moisture is gone and it starts to brown   
  3. Add tomato paste and cook till it browns and turns brick red
  4. Deglaze with water/beer, add impossible beef, and cook until it turns color
  5. Add the minced garlic and mix. Add diced tomatoes, cover and cook for 5 min. 
  6. Meanwhile, partially mash the cooked beans. If using canned beans, drain and rinse 2 cans and add to pot. Drain and rinse the other can, and mash beans with your hand before adding to the pot.
  7. Add the peppers (and any other veggies you like), and add water to desired consistency. Add the spice powders, salt, beer, and any hot sauce you like.
  8. Bring to simmer, turn down the heat and let cook for 20 minutes
  9. Keep stirring in between to avoid sticking to the pan
  10. Optionally garnish with thick yogurt/sour cream and green onion/celery leaves