Spicy Pinto Bean Chili

• 2 cups dried pinto beans
• 4 cups water
• 1 large sweet onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 2 medium carrots, shredded
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• Shredded cheddar cheese, optional

1. Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour.
2. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired.

pinto beans, water, sweet onion, garlic, tomatoes, green chilies, carrots, chili powder, ground cumin, oregano, paprika, salt, cayenne pepper, cheddar cheese

Taken from www.tasteofhome.com/recipes/spicy-pinto-bean-chili/ (may not work)