Pinto Bean Chili Recipe
Discover how to make the ultimate pinto bean chili with this easy, flavorful recipe that's perfect for any meal!
Equipment
- A large pot or Dutch oven
- A wooden spoon
- Measuring cups and spoons
- A knife for chopping
Ingredients
- 2 cups Pinto beans soaked overnight and drained
- 2 tablespoons Olive oil
- 1 large Onion chopped
- 3 cloves Garlic minced
- 2 medium Carrots diced
- 2 Celery stalks diced
- 1 large Green bell pepper chopped
- 2 cans 14 oz each Diced tomatoes
- 4 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Cumin ground
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
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!”
Notes
- 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.