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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.

Ingredients

  • 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)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the onion and bell pepper and cook for 5–6 minutes until softened.
  3. Stir in the garlic and jalapeño if using, and cook for 30 seconds until fragrant.
  4. 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.
  5. Mix in the tomato paste and cook for another minute.
  6. Add the diced tomatoes, tomato sauce, broth, and pinto beans. Stir well and bring to a gentle boil.
  7. Reduce the heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.
  8. Taste and adjust the seasoning as needed.
  9. 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

Find it online: https://thefamilycooking.com/pinto-bean-chili/