Soak pinto and red beans in a pot of water overnight. Drain off water and rinse beans well. Pour beans into a crock pot and cover with water. Add the remaining ingredients, stir, cover crock pot and cook for approximately 6 hours.
Chili is done when beans are tender.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10|
|Calories from Fat: 5 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 51.1mg||2 %|
|Potassium 483.8mg||13 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 8g|
|Protein 2.3g||3 %|
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Calories per serving: 47
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