Nothing warms you up on a chilly day quite like a hearty bowl of pinto bean chili. It’s rich, it’s filling, and let me tell you, it’s packed with flavors that’ll knock your socks off. When I whip up a batch of this pinto bean chili, it’s like a fiesta in a bowl—every single time.

Table of Contents

Recipe Overview

Course: Main Dish
Cuisine: American
Total Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Kitchen Equipment Needed

Before we dive into the heart of this recipe, make sure you’ve got the right gear to bring this chili to life. You’ll need:

A large pot or Dutch oven
A wooden spoon
Measuring cups and spoons
A knife for chopping

Ingredients

Ingredient	Quantity
Pinto beans, soaked overnight and drained	2 cups
Olive oil	2 tablespoons
Onion, chopped	1 large
Garlic, minced	3 cloves
Carrots, diced	2 medium
Celery stalks, diced	2
Green bell pepper, chopped	1 large
Diced tomatoes	2 cans (14 oz each)
Vegetable broth	4 cups
Chili powder	2 tablespoons
Cumin, ground	1 tablespoon
Smoked paprika	1 teaspoon
Salt	1 teaspoon
Freshly ground black pepper	1 teaspoon

Did you know? Pinto beans are not only tasty but also packed with protein and fiber, making them a fantastic choice for a filling meal.

Step by Step Instructions

Step 1 – Prepare the Base

Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrots, and celery. Cook until they begin to soften, about 5 minutes.
Throw in the green bell pepper and cook for another 3 minutes.

“A good chili simmers slowly—never rush it, let the flavors marry!”

Step 2 – Spice It Up

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the vegetables in the spices.
Cook for another 2 minutes to unleash those magnificent spices into the mix.

“Always taste as you go—the best chefs adjust on the fly.”

Step 3 – Add Beans and Tomatoes

Stir in the soaked pinto beans and diced tomatoes.
Pour in the vegetable broth and stir to combine.

“The secret to thick chili is a slow simmer—patience is your friend here.”

Step 4 – Simmer

Bring the chili to a boil, then reduce the heat to low.
Let it simmer uncovered for about 45 minutes, or until the beans are tender and the chili has thickened.

“The longer it cooks, the better it tastes!”

Additional Tips

For a thicker chili, mash a few of the beans with the back of your spoon.
If the chili is too thick, add more broth to reach your desired consistency.

Pairing Suggestions

A bowl of pinto bean chili pairs beautifully with:

Cornbread
A dollop of sour cream or yogurt
Fresh cilantro
Sliced avocado
A squeeze of lime juice

Nutritional Information

Nutrient	Amount per serving
Calories	250 kcal
Protein	13 g
Carbohydrates	37 g
Fat	5 g

Approximation: These values are approximate; actual nutritional content can vary based on ingredient choices and serving sizes.

Dietary Information

This pinto bean chili is naturally vegetarian and can be made vegan by ensuring all ingredients are animal product-free. It’s a fantastic low-carb option that doesn’t skimp on flavor.

FAQs about Pinto Bean Chili

What can I use instead of pinto beans?

You can use black beans or kidney beans as a great substitute in this chili recipe.

How long can I store pinto bean chili?

Properly stored in the refrigerator, pinto bean chili will last for up to 5 days. You can also freeze it for up to three months.

Is pinto bean chili gluten-free?

Yes, this recipe is gluten-free as long as all the ingredients used are free of gluten contamination.

Can I make pinto bean chili in a slow cooker?

Absolutely! Just toss all ingredients into the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.

What toppings go well with pinto bean chili?

Toppings like shredded cheese, chopped onions, or tortilla chips add great texture and flavor to the chili.

Can I make this chili spicier?

Yes, add more chili powder or a few dashes of hot sauce to ramp up the heat.

Does pinto bean chili get better the next day?

Chili flavors meld wonderfully overnight, making it even more flavorful the next day.

Conclusion

This pinto bean chili is more than just a meal; it’s a comforting, nourishing experience that’s perfect for any day of the year. Whip up a pot of this deliciousness, and I promise, it will become a go-to in your culinary repertoire.