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"Hey baby it's cold outside" warm up with this vegetarian dish.! Vegans and Vegetarians will love this hot and spicey dish that is not only delicous. it's healthy; A good source of fiber and  protein (14 grams per one cup cooked beans)) when animal protein is not an option. As always put your twist on it and make it your own.

Legumes are high in fiber and tend to cause gas or flatulence. Legumes, especially beans, contain a sugar, oligosaccharide that is indigestible. Your body doesn’t have the needed enzyme to break down this sugar and it needs to be broken down before it moves through your large intestine where bacteria will use it to produce gas and bloating. Dietary fiberis a combination of insoluble and soluble fiber and keeps your digestion moving. A cup of cooked pinto beans provides more than 58 percent of the required daily intake of fiber. 

To reduce 75 to 90 percent of this sugar:

Place 1 pound of beans in 10 or more cups of cold water and bring to a boil for2 to 3 minutes, cover and let stand overnight for at least 10 to 12 hours. The sugars will dissolve into the water; discard the water and thoroughly rinse the beans.

Southwestern Pinto Beans chili with Rice Tortilla chips

Serves: 4 to 6

Ingredients:

• 2 tablespoons Olive Oil
• 3 cloves garlic, minced
• 1 medium yellow onion, chopped
• 3 celery ribs, chopped
• 5 cups vegetable stock or broth
• 2 (14.5 ounce each) cans Hunt's® fire roasted tomatoes, diced
• 2 cans (8 oz size) tomato sauce
• 1 can (6 oz each) Hunt's® tomato Paste
• 1 teaspoon granulated sugar
• 1 pound prepared pinto beans (yields about 5 or 6 cups cooked beans)
• 2 carrots, chopped
• 3 large green chilies, remove skins, chopped
• 1 jalapeno, seeded and chopped
• 2 teaspoons Balsamic vinegar
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano leaves
• Hot pepper sauce, more if desired

Preparation:

1. Bring Olive oil to hot, in a Dutch oven, over medium to high heat, saute garlic, onions and celery for 3 to 5 minutes or until onions become translucent.
2. Stir in vegetable broth, tomatoes, tomato sauce, tomato paste and sugar, bring to a boil and add pinto beans and carrots.
3. Reduce heat to simmer and stir in green chilies, jalapeno, Balsamic vinegar, chili powered, ground cumin and oregano. Cover and cook, stirring occasionally, for 1-/12 to 2hours or until pinto beans are tender.
4. Ladle Southwestern Pinto Bean Chili in bowl and top with a scoop of rice, add roasted corn for a pop of color and complement with hot chili sauce and homemade tortilla chips, Garnish with fresh chopped cilantro.

 Suggestion:

12 ounce package corn tortillas cut each into triangles and fry in oil until crisp, drain on paper towel