Description
This hearty Pinto Bean Chili is a flavorful, plant-based twist on a classic chili recipe. Made with tender pinto beans, rich tomatoes, and a blend of spices, this chili is both comforting and filling. Perfect for a cozy meal or feeding a crowd, it’s an easy, nutritious dish that’s sure to please!
Ingredients
Scale
- 2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (6 oz) can tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper (optional for heat)
- 3 cups vegetable broth (or water)
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander (optional)
- 1 tablespoon lime juice (optional, for added freshness)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Beans: If using dried pinto beans, rinse them and remove any debris. Place them in a large pot with enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook for 1-1.5 hours, or until the beans are tender. Drain and set aside. If using canned beans, simply drain and rinse them.
- Cook the Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, cooking for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomatoes and Spices: Stir in the diced tomatoes (with juice), tomato paste, chili powder, cumin, smoked paprika, cayenne (if using), oregano, and coriander (if using). Cook for another 2-3 minutes to allow the spices to bloom and become aromatic.
- Simmer the Chili: Add the cooked pinto beans and vegetable broth to the pot, stirring to combine. Bring the mixture to a simmer and cook for 30-40 minutes, allowing the flavors to meld together. If the chili gets too thick, add more broth or water to reach your desired consistency.
- Finish and Serve: Season the chili with salt, pepper, and lime juice to taste. Garnish with fresh cilantro and serve hot. You can serve it with your favorite chili toppings, such as sour cream, shredded cheese, or cornbread.
Notes
- If you prefer a spicier chili, you can add diced jalapeños or a pinch of cayenne pepper.
- For added richness, you can stir in a tablespoon of olive oil or a small dollop of butter.
- This chili is even better the next day, making it great for leftovers.
- If you’re short on time, you can use canned pinto beans, which will save on cooking time.
- Prep Time: 10 minutes
- Cook Time: 1-1.5 hours (if using dried beans), 40 minutes (if using canned beans)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (out of 6 servings)
- Calories: 220
- Sugar: 6 g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg