chili, you can also used your favorite canned chili
1 cup pinto beans
2 1/2 cups water
1 clove garlic, finely chopped or pressed
1/4 cup ketchup
1/2 small bell pepper, diced
1/4 onion, diced
1/2 cup chopped tomatoes
1 teaspoon chili powder
1/4 teaspoon baking soda
1/4 teaspoon cumin 1 teaspoon salt
Fry Bread:
4 1/2 cups flour
2 1/2 tablespoons baking powder
1 teaspoon salt
1 cup water
3/4 cups milk
vegetable or canola oil
taco toppings as desired:
shredded vegan cheese, lettuce, diced tomatoes, sliced olives, green chilis, green onion, etc.
Start out by making the chilli, which needs several hours to cook but doesn't take long to prepare; make fry bread dough 2 hours before chilli is done and allow dough to sit 2 hours. Rinse pinto beans and put in a pot with water, garlic and salt. Boil 5 minutes. Remove from heat. Let sit 1 hour covered. Simmer, covered, 1 to 2 hours until soft. Add remainder of ingredients. Simmer 1 to 2 more hours.
Fry Bread: Mix flour, baking powder and salt. Add water and milk. Stir until dough forms into a ball. Let sit 2 hours covered with spray oiled plastic wrap. Add vegetable or canola oil to fill about 1/4 of a large frying pan. Heat oil until it simmers when you add a drop of the dough. Meanwhile, divide dough into 6 balls. Roll one of these balls with rolling pin until flat and about 8 inches in diameter. Add to hot oil. Cook until light brown. Turn, cook other side. Repeat for remainder of bread.
To assemble: Top each bread with chilli and whatever taco toppings you like. Serves 4 to 6.
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