Pinto Bean Chili

292cd374

A bold, flavorful chili starring pinto beans, tomatoes, and a smoky spice blend. This one-pot wonder is cozy, nutritious, and comes together with pantry staples. Serve with toppings like avocado, cilantro, and lime for a crowd-pleasing dish.

🕒 Prep & Cook Time

Step	Time
Prep Time	10 mins
Cook Time	35 mins
Total Time	45 mins

🧰 Equipment Needed

Large pot or Dutch oven
Cutting board & knife
Wooden spoon or spatula
Can opener
Ladle (for serving)

🧂 Ingredients

Base:

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper (any color), chopped
1 jalapeño, minced (optional for heat)

Canned Goods:

2 cans (15 oz each) pinto beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (with juices)
1 can (6 oz) tomato paste
1 cup vegetable broth (or water)

Spices:

1 tbsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper

Optional Add-ins:

1 tsp cocoa powder (for depth)
1 tbsp apple cider vinegar or lime juice (for brightness)
1/2 tsp chipotle in adobo (for smokiness)

📝 Ingredient Notes

Pinto Beans: You can use cooked dry beans (about 3 cups) instead of canned.
Spice Level: Adjust chili powder and jalapeño to your preferred heat.
Tomatoes: Fire-roasted diced tomatoes add extra flavor if available.
Protein Boost: Add cooked ground turkey or textured vegetable protein (TVP) for more protein.

👩‍🍳 Instructions

Sauté Veggies: Heat olive oil in a large pot over medium heat. Add chopped onion, bell pepper, and jalapeño. Cook for 5–7 minutes, until softened. Stir in garlic and cook 1 minute more.
Add Spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to bloom the spices.
Simmer: Add pinto beans, diced tomatoes, tomato paste, and vegetable broth. Stir well to combine. Bring to a boil, then reduce to a simmer.
Cook: Cover and let simmer for 25–30 minutes, stirring occasionally. Add more broth if needed to adjust thickness.
Finish: Taste and adjust seasoning. Stir in lime juice or vinegar for a hint of acidity, if desired.
Serve: Spoon into bowls and top with favorite toppings.

🍽️ Serving Suggestions

Toppings: Diced avocado, chopped cilantro, lime wedges, shredded cheese, sour cream (or non-dairy versions)
Sides: Cornbread, tortilla chips, brown rice, baked sweet potatoes

🥗 Nutrition Facts (per serving, 1 of 6)

Nutrient	Amount
Calories	230
Carbs	33g
Fiber	11g
Protein	10g
Fat	6g
Sugar	6g (no added sugar)
Sodium	400mg (use low-sodium beans to reduce)

Nutrition is estimated and may vary based on ingredients used.

💡 Tips

Make it Ahead: Chili tastes even better the next day after the flavors meld.
Batch Cook: This freezes well — store in airtight containers for up to 3 months.
Thicker Texture: Mash some beans in the pot for a heartier, thicker consistency.
Diabetic-Friendly: Use low-sodium beans and tomatoes. Pinto beans are high in fiber and help stabilize blood sugar.