Mexican Pinto Bean Chili
A hearty, plant-based chili made with creamy pinto beans, vibrant veggies, and bold Mexican spices. Perfect for cozy nights or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 large, diced
- Garlic: 4 cloves, minced
- Red Bell Pepper: 1 large, chopped
- Jalapeño: 1, minced
- Tomato Paste: 2 tablespoons
- Chili Powder: 2 tablespoons
- Ground Cumin: 2 teaspoons
- Smoked Paprika: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Fire-Roasted Diced Tomatoes: 1 can (15 oz)
- Vegetable Broth: 2 cups
- Cooked Pinto Beans: 3 cups (or 2 cans, drained and rinsed)
- Corn Kernels: 1 cup (optional)
- Fresh Lime Juice: From 1 lime
- Fresh Cilantro: 1/4 cup, chopped (optional)
Instructions
- Preheat Your Equipment: Heat a large pot over medium heat and add olive oil.
- Combine Ingredients: Sauté onion, garlic, bell pepper, and jalapeño for 5–7 minutes until soft.
- Prepare Your Cooking Vessel: Stir in tomato paste and spices, and toast for 2 minutes.
- Assemble the Dish: Add tomatoes, broth, beans, and corn. Stir well.
- Cook to Perfection: Simmer uncovered for 25–30 minutes, stirring occasionally.
- Finishing Touches: Stir in lime juice and cilantro.
- Serve and Enjoy: Ladle into bowls with desired toppings.
Notes
- Toast spices before adding liquid for extra flavor.
- Use fire-roasted tomatoes for smoky depth.
- Let rest before serving to intensify flavors.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 640mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Find it online: https://dishmio.com/mexican-pinto-bean-chili/