Why You’ll Love This Recipe

Pinto Bean Chili is easy to make, budget-friendly, and packed with protein and fiber. It comes together with simple pantry ingredients, develops even more flavor as it simmers, and tastes even better the next day. It’s also easy to customize with your favorite vegetables, meats, or spice level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pinto beans, cooked or canned and drained
Olive oil
Yellow onion, diced
Garlic, minced
Green bell pepper, diced
Jalapeño, finely diced (optional)
Diced tomatoes
Tomato sauce
Tomato paste
Vegetable broth or beef broth
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Garlic powder
Onion powder
Cayenne pepper (optional)
Salt
Black pepper
Fresh cilantro, chopped (optional)

Directions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and bell pepper, cooking for 5–6 minutes until softened.
Stir in the garlic and jalapeño, if using, and cook for 30 seconds until fragrant.
Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir for 1 minute to toast the spices.
Mix in the tomato paste and cook for another minute.
Add the diced tomatoes, tomato sauce, broth, and pinto beans.
Stir well and bring the chili to a gentle boil.
Reduce the heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.
Taste and adjust the seasoning as needed.
Garnish with chopped cilantro and serve hot with your favorite toppings.

Servings and timing

This recipe serves 6 people.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Meaty Chili: Brown 1 pound of ground beef, turkey, or sausage before adding the vegetables.
Three-Bean Chili: Combine pinto beans with kidney beans and black beans.
Extra Veggies: Add corn, zucchini, carrots, mushrooms, or sweet potatoes.
Spicier Version: Increase the jalapeño, cayenne, or add chipotle peppers in adobo sauce.
Slow Cooker Chili: Combine all ingredients in a slow cooker and cook on Low for 6–8 hours or High for 3–4 hours.

Storage/Reheating

Store leftover Pinto Bean Chili in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the chili becomes too thick. Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned pinto beans?

Yes. Canned pinto beans are a convenient option. Drain and rinse them before adding them to the chili.

Can I use dried pinto beans?

Absolutely. Soak and cook the beans until tender before using them in the recipe.

Is Pinto Bean Chili vegetarian?

Yes, when made with vegetable broth and without meat. It’s naturally hearty and satisfying.

How can I make the chili thicker?

Simmer it uncovered for a little longer or mash some of the beans to naturally thicken the chili.

Can I make this recipe ahead of time?

Yes. The flavors become even richer after resting overnight in the refrigerator.

How do I make it spicier?

Add extra jalapeños, cayenne pepper, chipotle peppers, or your favorite hot sauce.

What toppings go well with Pinto Bean Chili?

Shredded cheddar cheese, sour cream, sliced avocado, green onions, cilantro, tortilla chips, jalapeños, and fresh lime wedges are all excellent choices.

Can I freeze Pinto Bean Chili?

Yes. It freezes very well for up to 3 months.

What side dishes pair well with chili?

Cornbread, tortilla chips, rice, baked potatoes, biscuits, or a fresh green salad all make great accompaniments.

Can I make this in an Instant Pot?

Yes. Sauté the vegetables using the sauté function, then pressure cook the ingredients for about 10 minutes with a natural pressure release.

Conclusion

Pinto Bean Chili is a hearty, comforting, and flavorful meal that’s perfect for any time of year. Packed with tender beans, tomatoes, aromatic vegetables, and bold spices, this easy one-pot recipe is satisfying, nutritious, and ideal for meal prep. Whether served on its own or with your favorite toppings and sides, it’s a classic chili recipe that’s sure to become a family favorite.

Pinto Bean Chili

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Pinto Bean Chili is a hearty, flavorful one-pot meal made with tender pinto beans, tomatoes, vegetables, and warming spices. This comforting chili is perfect for weeknight dinners, meal prep, or cozy gatherings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Main Course
Method: Simmer
Cuisine: American
Diet: Vegetarian

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and bell pepper and cook for 5–6 minutes until softened.
Stir in the garlic and jalapeño if using, and cook for 30 seconds until fragrant.
Add the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Stir for 1 minute to toast the spices.
Mix in the tomato paste and cook for another minute.
Add the diced tomatoes, tomato sauce, broth, and pinto beans. Stir well and bring to a gentle boil.
Reduce the heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.
Taste and adjust the seasoning as needed.
Garnish with chopped cilantro if desired and serve hot with your favorite toppings.

Notes

For a vegetarian version, use vegetable broth.
Add ground beef, turkey, or sausage for a heartier chili.
Mash some of the beans to naturally thicken the chili.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Serve with cornbread, tortilla chips, rice, or baked potatoes.

Nutrition

Serving Size: 1 serving
Calories: 310 kcal
Sugar: 8 g
Sodium: 670 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 14 g
Protein: 14 g
Cholesterol: 0 mg