The Hearty Pinto Bean Chili Recipe That Warms Your Soul

Chili nights call for a hearty, warming pinto bean chili recipe that brings comfort to every spoonful.

Packed with robust flavors and tender beans, this dish promises to satisfy deep hunger pangs.

The secret lies in slow-simmering ingredients that meld together into a rich, soul-warming meal.

Spices dance through each bite, creating a symphony of warmth and depth.

Bold and inviting, this chili offers a perfect balance of protein and zesty seasonings.

Families and friends will gather around the table, eagerly waiting to dig into this delectable feast.

Prepare to be transported by a chili that speaks directly to your taste buds and warms you from the inside out.

Why Pinto Bean Chili Hits the Spot

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• Versatile Crowd-Pleaser: Ideal for weekend gatherings, brunch parties, or casual family desserts that will impress guests with its gorgeous presentation and delicious taste.
• Quick Pantry-Friendly Recipe: Uses common ingredients found in most kitchen cabinets, making it convenient to prepare without special shopping trips or complicated techniques.

Ingredients Needed for Pinto Bean Chili

• Pinto Beans: Classic legume that provides hearty texture and protein to the chili.
• Ground Beef: Rich meat that adds depth and traditional flavor to the dish.
• Chili Powder: Signature spice blend that gives the chili its distinctive warmth and color.

• Onion, Celery: Aromatic vegetables that build a robust flavor foundation for the chili.
• Green Chiles: Mild pepper that adds a subtle heat and fresh vegetable note.

• Cumin, Sugar: Spice and sweetener that balance the overall flavor profile.
• Water, Cider Vinegar: Liquid components that help create the chili's desired consistency and tanginess.
• Crushed Tomatoes: Provides a rich, slightly acidic base for the chili sauce.
• Salt: Essential seasoning that enhances all other flavors.

• Flour: Thickening agent that helps create a smooth, hearty chili texture.
• Tortillas, Cheddar Cheese: Accompaniments that complement the chili with a crispy and creamy element.
• Canola Oil: Cooking fat used for preparing the quesadillas.

Steps to Make Tasty Pinto Bean Chili

Step 1: Soak the Beans

Place pinto beans in a large pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes.

Remove from heat, cover, and let the beans sit for 1 hour. Drain and rinse the beans, discarding the soaking liquid.

Step 2: Brown the Meat and Vegetables

In a Dutch oven, cook the ground beef with onions and celery over medium heat until the meat is completely browned. Drain any excess fat from the pan.

Step 3: Create the Base

Sprinkle flour over the meat mixture and stir until well blended. Slowly pour in water, stirring continuously to prevent lumps.

Step 4: Build the Chili

• Chili powder
• Cumin
• Sugar

Bring the mixture to a boil, then reduce heat, cover, and simmer for 1 1/2 hours or until beans are tender and flavors have melded.

Step 5: Finish the Chili

• Crushed tomatoes
• Cider vinegar
• Salt

Heat through, stirring occasionally to prevent sticking.

Step 6: Prepare Quesadillas

• Spreading green chiles on half of each tortilla
• Sprinkling shredded cheddar cheese
• Folding tortillas in half

Step 7: Cook Quesadillas

In a large skillet, cook each quesadilla in canola oil over medium heat. Brown both sides, adding more oil as needed.

Step 8: Serve and Enjoy

Cut quesadillas in half and serve alongside the hot, hearty chili. Enjoy the perfect combination of spicy chili and crispy, cheesy quesadillas.

Notes for Pinto Bean Chili Perfection

• Let beans soak for an hour to reduce cooking time and improve digestibility, ensuring a tender, creamy consistency.
• Drain excess beef fat after browning to create a healthier, less greasy chili that lets the spices shine.
• Low and slow cooking allows spices to meld and beans to become wonderfully tender, developing rich, complex taste.
• Use just a teaspoon of oil and cook over medium heat to achieve golden, crispy tortillas without soaking them in grease.
• Modify chili powder and cumin quantities to suit personal heat preferences, making the dish adaptable for different palates.

Styles and Swaps for Pinto Bean Chili

• Vegetarian Bean Chili: Replace ground beef with plant-based crumbles or extra firm tofu, keeping the same spice profile and cooking method for a meat-free version.
• Slow Cooker Method: Transfer all ingredients after initial browning to a slow cooker, cook on low for 6-8 hours for a hands-off approach with tender beans and rich flavors.
• Spicy Southwest Variation: Add diced jalapeños, increase chili powder, and include chipotle peppers in adobo sauce for a more intense heat and smoky undertone.
• Gluten-Free Option: Swap wheat flour for cornstarch or gluten-free flour blend, use gluten-free tortillas, and ensure all spices and ingredients are certified gluten-free.

What to Serve With Pinto Bean Chili Bowls

• Pair with Crisp Mexican Lager: Light, refreshing beer cuts through the rich, hearty chili and complements its spicy flavors perfectly.
• Create Tangy Citrus Slaw: Shred cabbage, carrots, and add lime juice to provide a bright, crunchy contrast to the warm, dense chili and quesadillas.
• Serve with Cool Sour Cream Drizzle: Add a dollop of creamy, tangy sour cream on top of the chili to balance its robust spices and provide a cooling effect.
• Garnish with Fresh Cilantro Salsa: Chop cilantro, tomatoes, and onions to create a zesty, fresh topping that adds vibrant flavor and color to the dish.

Storing Pinto Bean Chili for Easy Meals

• Store leftover chili in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring it's sealed tightly to prevent moisture loss and maintain flavor.
• Transfer cooled chili to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 4 months. Label with the date for easy tracking.
• Place chili in a microwave-safe dish, cover loosely, and heat on medium power. Stir every 30 seconds to distribute heat evenly. Continue until the chili reaches 165°F throughout.

FAQs

• How do I soak pinto beans properly?

Soak beans by bringing them to a boil for 2 minutes, then remove from heat and let stand covered for 1 hour. This method helps reduce cooking time and makes beans more digestible.

• Can I substitute ground beef with another protein?

Yes, you can use ground turkey, chicken, or plant-based meat alternatives for a different protein option. Ensure the meat is cooked thoroughly before adding other ingredients.

• What if I don't have fresh green chiles?

You can use canned green chiles or substitute with jalapeños for similar heat and flavor. If you prefer mild flavor, use bell peppers or omit them entirely.

Pinto Bean Chili Recipe

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4.7 from 18 reviews

• Total Time: 2 hours 47 minutes
• Yield: 8 1x

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Description

Hearty Pinto Bean Chili brings Mexican-inspired warmth to comfort food lovers with rich, spicy layers of flavor. Robust beans, smoky spices, and deep aromatics create a soul-satisfying meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Proteins:

• 2 pounds ground beef
• 1 pound dried pinto beans

Vegetables and Aromatics:

• 1 medium onion, chopped
• 3 celery ribs, chopped
• 1 can (28 ounces / 794 grams) crushed tomatoes

Seasonings and Liquids:

• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 3 tablespoons all-purpose flour
• 4 cups water
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons salt
• 1/2 teaspoon sugar

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Instructions

1. Submerge pinto beans in a large pot with water extending 2 inches above the beans.
2. Rapidly boil beans for 2 minutes, then remove from heat and let rest, covered, for 1 hour.
3. Discard soaking liquid, drain and rinse beans thoroughly.
4. In the same pot, brown ground beef with onions and celery over medium heat until meat loses pink color, draining excess fat.
5. Sprinkle flour over meat mixture, stirring to incorporate, then gradually pour in water while mixing.
6. Combine soaked beans, chili powder, cumin, and sugar into the meat mixture, bringing to a rolling boil.
7. Reduce heat, cover, and simmer for 90 minutes or until beans reach tender consistency.
8. Integrate crushed tomatoes, cider vinegar, and salt, warming through while stirring periodically.
9. Prepare quesadillas by spreading green chiles on tortilla halves and topping with shredded cheddar cheese.
10. Fold tortillas and cook in canola oil over medium heat until golden brown on both sides, adding oil as necessary.
11. Slice quesadillas diagonally and serve alongside hot chili.

Notes

• Soak beans overnight to reduce cooking time and improve digestibility, making the beans easier on your stomach.
• Customize heat levels by adjusting chili powder and adding cayenne pepper for spice lovers who want an extra kick.
• Replace ground beef with plant-based crumbles or chopped mushrooms to create a vegetarian version that maintains rich, hearty flavors.
• Pat tortillas dry before cooking to ensure crispy, golden-brown quesadillas with perfect texture and minimal oil absorption.

• Prep Time: 1 hour 15 minutes
• Cook Time: 1 hour 32 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 410 kcal
• Sugar: 2 g
• Sodium: 700 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 10 g
• Protein: 28 g
• Cholesterol: 80 mg