Pinto Bean Chili

Description

This Pinto Bean Chili is a robust, savory dish that blends tender pinto beans with a medley of vegetables, aromatic spices, and hearty broth. Simmered to perfection, it’s a wholesome comfort meal that’s rich in protein and fiber. Whether served with cornbread, rice, or tortilla chips, it’s a warming dish perfect for chilly evenings or casual gatherings.

Ingredients for Pinto Bean Chili

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)

• 1 tbsp olive oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 medium bell pepper (red or green), diced

• 1 medium carrot, diced

• 1 celery stalk, diced

• 1–2 fresh chilies or 1 tsp chili flakes (optional, for heat)

• 2 cups diced tomatoes (canned or fresh)

• 3 cups vegetable or chicken broth

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp cumin powder

• ½ tsp oregano

• Salt and pepper, to taste

• Juice of ½ lime

• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics

   • Heat olive oil in a large pot over medium heat.

   • Add onions, garlic, bell pepper, carrot, and celery. Cook until softened (about 5–6 minutes).

2. Add Spices

   • Stir in chili powder, paprika, cumin, oregano, and chili flakes (if using). Cook for 1–2 minutes until fragrant.

3. Add Beans & Tomatoes

   • Add pinto beans and diced tomatoes. Stir to coat with the spices.

4. Simmer

   • Pour in the broth, bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally.

5. Finish & Serve

   • Add lime juice, adjust salt and pepper.

   • Garnish with fresh cilantro and serve hot.

Notes

• You can use canned pinto beans for convenience or cook them from dry for more flavor control.

• For a thicker chili, mash some beans with a spoon during cooking.

• Add ground beef, turkey, or sausage if you prefer a meatier version.

• For extra depth, add 1 tbsp cocoa powder or a splash of coffee during simmering.

Tips

• Make it ahead: Chili tastes even better the next day as flavors deepen.

• Freeze-friendly: Cool completely, store in freezer bags, and freeze up to 3 months.

• Topping ideas: Sour cream, shredded cheese, avocado slices, jalapeños, or crushed tortilla chips.

• Spice control: Start with mild chili powder, then adjust heat at the end.

Servings

Yield: 6 servings
Serving Size: ~1½ cups

Nutritional Information (per serving, approximate)

• Calories: 220 kcal

• Protein: 10 g

• Fat: 6 g

• Carbohydrates: 36 g

• Fiber: 9 g

• Sugars: 7 g

• Sodium: 580 mg

Health Benefits

• Rich in fiber → aids digestion and supports heart health.

• High in plant-based protein → great for vegetarians and vegans.

• Packed with antioxidants → from tomatoes, bell peppers, and spices.

• Low in saturated fat → supports healthy cholesterol levels.

Q&A

Q: Can I use kidney beans instead of pinto beans?
A: Yes, kidney beans, black beans, or chickpeas all work well in this recipe.

Q: How do I make this in a slow cooker?
A: Sauté aromatics first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Q: Can I make it spicier?
A: Add fresh jalapeños, chipotle peppers in adobo, or extra chili powder to taste.

Q: Is this recipe gluten-free?
A: Yes, as long as your broth and spices are certified gluten-free.