Even better the next day. Make this for a comforting Sunday night winter dinner or spicy Summer supper and enjoy the leftovers for lunch during the week.
3 cans pinto beans, dark red or regular, drained and rinsed
1) Heat olive oil on medium-high heat in large kettle. Add onions and sauté about 8 minutes, until translucent.
2) Add green pepper and last 5 ingredients and sauté about five
Makes a big pot of chili.