Pinto Bean Chili Recipe | Classic Bakes

Ingredients

• 3 large dried New Mexico chilies, stems removed
• 1 1/2 cups Water
• 2 tablespoons Olive Oil
• 1 medium Red Onion, diced
• 1 medium Red Bell Pepper, diced
• 4 cloves Garlic, minced
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• 1/4 teaspoon Black Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Cayenne Pepper
• 1 (15-ounce) can of diced Tomatoes
• 1 cup Tomato Sauce
• 2 cups canned Pinto Beans, drained, rinsed
• 1 teaspoon Maple Syrup