Pinto Bean Chili

 

 

“A hearty, flavorful chili packed with tender pinto beans, bold spices, and a savory tomato base—perfect for chilly nights or game day!”

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Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño, finely chopped (optional, for heat)
• 1 pound ground beef (or turkey or plant-based ground meat)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and black pepper, to taste
• 2 (15 oz) cans pinto beans, drained and rinsed
• 1 (15 oz) can diced tomatoes, with juices
• 1 (8 oz) can tomato sauce
• 1 cup beef or vegetable broth (adjust for desired thickness)
• 1 tablespoon tomato paste (optional, for richness)

Optional Toppings:

• Shredded cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro
• Diced avocado
• Tortilla chips or crackers

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Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion, bell pepper, and jalapeño (if using). Cook for 3–5 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.

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Step 2: Brown the Meat

1. Add the ground beef to the pot and cook until browned, breaking it apart with a wooden spoon, about 5–7 minutes.
2. Drain any excess fat, if needed.

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Step 3: Add the Spices

1. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir to coat the meat and vegetables evenly with the spices.

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Step 4: Add Beans, Tomatoes, and Broth

1. Stir in the pinto beans, diced tomatoes, tomato sauce, and broth.
2. Add the tomato paste for extra depth of flavor, if desired.

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Step 5: Simmer

1. Bring the chili to a gentle boil, then reduce the heat to low.
2. Cover and simmer for 25–30 minutes, stirring occasionally to let the flavors meld. Adjust the thickness by adding more broth if needed.

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Step 6: Taste and Serve

1. Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.
2. Ladle into bowls and add your favorite toppings. Serve hot with cornbread, tortillas, or crackers on the side.

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Why You’ll Love This Recipe

• Hearty and Filling: Packed with protein and fiber from the pinto beans.
• Customizable: Easily adaptable to be vegetarian or extra spicy.
• Perfect for Meal Prep: Tastes even better the next day as the flavors deepen.

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Pro Tips

1. Thicker Chili: Let the chili simmer uncovered for the last 10 minutes to reduce the liquid.
2. Extra Heat: Add cayenne pepper or hot sauce for more spice.
3. Vegetarian Option: Omit the meat and use extra beans, like black or kidney beans, for a plant-based version.

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Storage and Reheating

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat or in the microwave until heated through.

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This Pinto Bean Chili is a satisfying, easy-to-make dish that’s perfect for a comforting dinner or feeding a crowd. Enjoy every warm, flavorful spoonful! 🌶️🍲✨