🍲 Hearty Pinto Bean Chili
🫘 Ingredients
Base recipe (vegetarian-friendly):
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2 tbsp olive oil
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1 medium onion, diced
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1 bell pepper (any color), diced
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2–3 cloves garlic, minced
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2 cans (15 oz each) pinto beans, drained and rinsed (or ~3 cups cooked beans)
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1 can (14.5 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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1–2 cups vegetable or chicken broth (adjust for thickness)
Spices:
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2 tbsp chili powder
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1 tsp cumin
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1 tsp smoked paprika
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½ tsp oregano
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¼ tsp cayenne (optional, for heat)
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Salt & black pepper to taste
Optional add-ins:
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1 can corn (drained)
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1 diced jalapeño
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½ tsp cocoa powder or a square of dark chocolate (for a deep flavor)
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1 tbsp lime juice (for brightness at the end)
🍳 Instructions
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Sauté aromatics:
Heat olive oil in a large pot over medium heat. Add onion and bell pepper; cook 4–5 minutes until softened.
Stir in garlic and cook another 30 seconds. -
Add spices:
Stir in chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Toast for 30 seconds to bloom the spices. -
Add beans and tomatoes:
Add pinto beans, diced tomatoes, tomato sauce, and broth. Stir well to combine. -
Simmer:
Bring to a boil, then reduce heat to low and simmer 20–30 minutes, stirring occasionally, until thickened and flavors meld. -
Finish:
Taste and adjust seasoning. Add lime juice or a pinch more salt if needed.
🍽️ Serving Ideas
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Top with: shredded cheese, avocado, sour cream, cilantro, or sliced jalapeños.
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Serve with: cornbread, rice, or over baked potatoes.
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For extra richness: stir in a small handful of shredded cheddar or a spoonful of cream cheese before serving.
🥩 Optional Meat Version
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Brown 1 lb ground beef, turkey, or chicken in the pot first.
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Drain excess fat, then continue with the recipe as written.
🧊 Storage
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Keeps up to 5 days in the fridge.
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Freezes well for up to 3 months — perfect for meal prep!
Would you like me to give you a slow cooker version or a one-pot 30-minute stovetop version (perfect for weeknights)?
