Description
Hearty Mexican pinto bean chili brings bold southwestern flavors dancing across your palate with robust spices and rich, smoky notes. Warm comfort and zesty complexity invite friends and family to gather around this soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cans (15 ounces / 425 grams) pinto beans, drained and rinsed
Vegetables:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeno, finely chopped (optional for spice)
- 1/2 cup corn kernels (optional)
- Fresh cilantro for garnish
Liquids and Seasonings:
- 2 tablespoons olive oil
- 1 can (15 ounces / 425 grams) diced tomatoes
- 1 can (15 ounces / 425 grams) tomato sauce
- 1 cup vegetable broth (or water)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Warm olive oil in a spacious cooking vessel over medium-high temperature.
- Introduce diced onions and sauté until translucent and fragrant, approximately 3 minutes.
- Incorporate minced garlic, colorful bell peppers, and spicy jalapeño, allowing flavors to meld for 2 minutes.
- Pour in robust diced tomatoes, rich tomato sauce, hearty pinto beans, and vegetable broth.
- Sprinkle aromatic cumin, vibrant chili powder, smoky paprika, earthy oregano, along with salt and pepper for depth of flavor.
- Elevate mixture to a gentle simmer, then reduce heat and let flavors develop for 25-30 minutes, occasionally stirring to prevent sticking.
- Fold in sweet corn kernels during the final 5 minutes of cooking for added texture and brightness.
- Finish with a zesty splash of fresh lime juice, tasting and adjusting seasonings to personal preference.
- Ladle the steaming chili into serving bowls, garnishing with fresh, chopped cilantro for a burst of color and freshness.
Notes
- Boost flavor by toasting whole spices before grinding for an intense, deeper taste profile.
- For a protein-packed vegetarian version, add quinoa or extra beans during simmering stage.
- Reduce sodium by using low-sodium vegetable broth and controlling salt amount during cooking.
- Create a creamy texture by mashing some beans against pot’s side while stirring, which naturally thickens chili without extra ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 190 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg