Mexican Pinto Bean Chili – A Hearty, Flavor-Packed Chili with a Touch of Mexican Spice!
This chili combines the richness of pinto beans, the warmth of chili spices, and the bold flavors of Mexican cuisine for a satisfying dish perfect for any day of the week.
Growing up, chili was a staple in our household, but I’ve since found that adding a Mexican twist takes it to the next level. The creamy pinto beans, paired with earthy spices and a dash of lime, makes for a unique, comforting meal that’s both filling and flavorful. My family can’t get enough of it!
Ingredients:
- 2 cups dried pinto beans (soaked overnight)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (7 oz) green chilies, drained
- 4 cups vegetable broth (or chicken broth)
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Sour cream and shredded cheese, for topping (optional)
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and bell pepper, cooking until softened, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another 2 minutes to toast the spices.
- Add soaked pinto beans, diced tomatoes (with juice), green chilies, and vegetable broth. Stir everything together.
- Bring the chili to a boil, then reduce the heat and simmer uncovered for 1.5 to 2 hours, or until the beans are tender and the chili has thickened, stirring occasionally.
- Season with salt and pepper to taste, and add lime juice for a fresh kick.
- Serve the chili in bowls, garnished with fresh cilantro. Top with sour cream and shredded cheese if desired.
Nutrition Facts (Per Serving – Serves 6)
| Calories | 220 kcal |
| Protein | 12 g |
| Fat | 7 g |
| Carbohydrates | 32 g |
| Fiber | 10 g |
| Sugar | 3 g |
Printable Recipe Summary
| Mexican Pinto Bean Chili | |
|---|---|
| Ingredients | Pinto beans, olive oil, onion, bell pepper, garlic, chili powder, cumin, smoked paprika, cayenne, tomatoes, green chilies, broth, lime, cilantro, optional toppings |
| Instructions | Sauté veggies, add spices, beans, tomatoes, broth. Simmer for 1.5-2 hrs. Season and serve with toppings. |
FAQs
Q: Can I use canned pinto beans instead of dried beans?
Yes, if using canned beans, reduce the cooking time and add the beans in the last 30 minutes of simmering.
Q: Can I make this chili spicy?
Yes, feel free to add extra cayenne pepper, diced jalapeños, or hot sauce to increase the heat.
Q: How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 4-5 days. This chili also freezes well for up to 3 months.
Q: Can I add meat to this chili?
Absolutely! Ground beef or turkey can be added for a meaty version. Brown the meat first before adding the vegetables and spices.
