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Mexican Pinto Bean Chili

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A hearty, plant-based chili made with creamy pinto beans, vibrant veggies, and bold Mexican spices. Perfect for cozy nights or meal prep.

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

  1. Preheat Your Equipment: Heat a large pot over medium heat and add olive oil.
  2. Combine Ingredients: Sauté onion, garlic, bell pepper, and jalapeño for 5–7 minutes until soft.
  3. Prepare Your Cooking Vessel: Stir in tomato paste and spices, and toast for 2 minutes.
  4. Assemble the Dish: Add tomatoes, broth, beans, and corn. Stir well.
  5. Cook to Perfection: Simmer uncovered for 25–30 minutes, stirring occasionally.
  6. Finishing Touches: Stir in lime juice and cilantro.
  7. 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

Keywords: pinto bean chili, vegetarian chili, Mexican chili, easy chili recipe, plant-based dinner

Find it online: https://dishmio.com/mexican-pinto-bean-chili/