Chili is the ultimate comfort food, and this Pinto Bean Chili recipe proves you don’t need meat to create a bold, hearty dish. Loaded with tender pinto beans, vibrant vegetables, and a rich blend of spices, this chili is perfect for weeknight dinners, meal prep, or feeding a crowd. It’s a satisfying and wholesome dish that’s as comforting as it is flavorful.
What sets this chili apart is its versatility. Whether you’re vegetarian, vegan, or simply looking for a healthier option, this recipe fits the bill. Pinto beans provide a creamy texture and earthy flavor, while the mix of spices like cumin, chili powder, and paprika delivers a smoky, robust taste. Serve it with your favorite toppings, and you’ll have a bowl of chili that feels like a warm hug on a cold day.
2. Ingredients
For the Chili:
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 2 cups cooked pinto beans (or 1 can, drained and rinsed)
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups vegetable broth
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Optional Toppings:
- Shredded cheese
- Sour cream or vegan alternative
- Chopped cilantro
- Sliced avocado
- Tortilla chips
3. Directions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, bell peppers, and jalapeño. Cook for 5-7 minutes until softened.
- Add Garlic and Spices: Stir in the garlic, chili powder, cumin, paprika, oregano, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Add Tomatoes and Broth: Mix in the diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
- Add Beans: Stir in the cooked pinto beans. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Adjust Seasoning: Taste the chili and adjust seasonings as needed. Add more broth if the chili is too thick.
- Serve: Ladle into bowls and top with your favorite toppings. Serve hot with cornbread or tortilla chips on the side.
4. How to Prepare
- Prep your vegetables and spices before starting for a smoother cooking process.
- Sauté the vegetables to develop their flavors before adding liquids and beans.
- Simmer the chili to allow the spices to meld and create a rich, flavorful base.
- Customize the toppings for a personal touch, from creamy avocado to crispy tortilla chips.
5. Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
6. Servings
This recipe serves 4 generous portions.
7. FAQs
Q1: Can I use canned pinto beans?
A: Yes, canned beans work perfectly! Just rinse and drain them before use.
Q2: Can I make this chili spicy?
A: Add extra jalapeños or a pinch of cayenne pepper for more heat.
Q3: Can I freeze leftovers?
A: Absolutely! Store in an airtight container and freeze for up to 3 months.
Q4: What can I serve with pinto bean chili?
A: Cornbread, rice, or a simple green salad pair wonderfully with this chili.
Q5: Can I substitute pinto beans?
A: Yes, black beans, kidney beans, or even chickpeas are great alternatives.
8. Conclusion
Pinto Bean Chili is a dish that’s as versatile as it is delicious. Packed with hearty beans, vibrant veggies, and bold spices, it’s a crowd-pleaser that works for casual dinners or special gatherings. Whether you’re serving it with a side of cornbread, topping it with creamy avocado, or enjoying it as-is, this chili is sure to become a go-to recipe in your kitchen.
Perfect for vegetarians, vegans, and meat-eaters alike, this chili is proof that simple ingredients can deliver incredible flavor. Try it today, and enjoy the warmth and comfort of a bowl of homemade goodness.