4 cups Dry Pinto Beans, washed and sorted
1 cup Onion, chopped
2 cups Green Peppers, chopped
2 cups tomatoes
1/2 t Cumin Powder
1 t Garlic Powder
1 t Onion Powder
2 T Honey
Salt to Taste
Soak the 4 cups of beans overnight in cold water. Drain and boil in fresh water for 1 hour. Add onions, peppers and seasonings (pre-sauté if time allows) and tomatoes. Continue cooking until beans are tender. About 2.5 hours.
Instant-pot: Use the sauté button and fry onion, green peppers and seasonings in 2 T of oil, add beans, tomatoes and water and cook on high pressure for 20 minutes.
Crock-pot: Cook beans overnight in a crockpot. Add remaining ingredients in the morning and cook on low for 6-8 hours. Chili will be ready for supper.