There’s nothing like a warm, hearty bowl of chili to bring comfort to your day. This Pinto Bean Chili is packed with rich, smoky flavors, tender beans, and a satisfying kick of spice. It’s the kind of meal that fills your kitchen with mouthwatering aromas and makes you want to cozy up with a big spoon. Whether you’re meal prepping for the week, feeding a crowd, or just craving a bowl of something hearty and flavorful, this chili has got you covered. Trust me—this one’s a keeper!
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Why You’ll Love Pinto Bean Chili
This chili isn’t just delicious—it’s an all-around win for your kitchen. Here’s why:
Hearty and Filling
Loaded with protein-rich pinto beans and savory spices, this chili will keep you full and satisfied for hours.
Budget-Friendly
Made with simple pantry staples, this recipe proves that you don’t need fancy ingredients to make a flavorful meal.
Easy to Make
With just a few steps and one pot, this chili comes together effortlessly—perfect for busy weeknights.
Customizable
Spice it up, add extra veggies, or toss in some ground beef or turkey if you want more protein.
Great for Meal Prep
Tastes even better the next day, making it perfect for make-ahead meals and easy leftovers.
Ingredients in Pinto Bean Chili
This chili is packed with bold flavors and wholesome ingredients. Let’s break it down:
Pinto Beans – The star of the show! These beans are creamy, hearty, and soak up all the delicious flavors.
Ground Beef (Optional) – If you want a meatier chili, ground beef or turkey makes a great addition.
Onion & Garlic – The aromatic base that gives this chili a deep, rich flavor.
Bell Peppers – Adds sweetness and color while balancing the spice.
Diced Tomatoes – Brings acidity and richness, creating the perfect chili consistency.
Tomato Sauce – A smooth, thick base that ties everything together.
Vegetable or Beef Broth – Keeps the chili rich and flavorful while ensuring the perfect texture.
Chili Powder & Cumin – The dynamic duo that gives chili its signature bold, smoky flavor.
Smoked Paprika – Adds a subtle smokiness that takes the flavor to the next level.
Oregano & Bay Leaf – A touch of herby goodness for extra depth.
Jalapeño (Optional) – If you love spice, this will kick things up a notch!
Olive Oil – Used for sautéing and adding a little richness.
Salt & Pepper – Essential seasonings to balance the flavors.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this bold and comforting chili:
Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onions, bell peppers, and garlic. Sauté until softened and fragrant.
Brown the Meat (If Using)
If adding ground beef or turkey, stir it in now and cook until browned. Drain any excess grease.
Add Spices & Tomatoes
Stir in chili powder, cumin, smoked paprika, oregano, and bay leaf. Then add the diced tomatoes, tomato sauce, and jalapeño (if using). Let everything cook for a couple of minutes to release the flavors.
Add the Beans & Broth
Pour in the pinto beans and broth. Stir well and bring the chili to a gentle simmer.
Simmer to Perfection
Let the chili cook uncovered for about 30-40 minutes, stirring occasionally. This helps the flavors deepen and the beans to absorb all the goodness.
Adjust Seasoning
Taste and adjust salt, pepper, or spices as needed. If you like it thicker, let it simmer a bit longer.
Serve & Enjoy
Ladle into bowls and serve with your favorite toppings—cheese, sour cream, avocado, or fresh cilantro!
How to Serve Pinto Bean Chili
This chili is delicious on its own, but here are some tasty ways to serve it:
- With Cornbread – A warm, buttery slice of cornbread is the perfect side.
- Over Rice – Makes it extra filling and stretches the servings.
- With Tortilla Chips – Scoop it up like a dip for a fun twist.
- Loaded with Toppings – Try shredded cheese, sour cream, avocado, lime wedges, or jalapeños.
- As a Chili Dog Topping – Smother it over hot dogs for an indulgent treat.
Additional Tips
- Make It Vegan – Skip the meat and use vegetable broth for a completely plant-based version.
- Spice Levels – Adjust the heat by adding or reducing jalapeños, cayenne, or extra chili powder.
- Thicker Chili – Simmer longer or mash some of the beans for a thicker consistency.
- Storage Tips – Store in an airtight container in the fridge for up to 4 days.
- Freezing – Freeze in portion-sized containers for up to 3 months.
FAQ Section
Can I use canned pinto beans?
Yes! Drain and rinse them before adding them to the chili.
Can I use dried beans?
Absolutely! Soak them overnight, then cook them before adding to the chili.
Can I make this in a slow cooker?
Yes! Brown the aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours.
What’s the best way to reheat chili?
Reheat on the stovetop over low heat, adding a splash of broth if needed.
Can I make this ahead of time?
Yes! Chili tastes even better the next day after the flavors meld together.
Can I substitute pinto beans with another type?
Of course! Black beans, kidney beans, or navy beans work well too.
How do I make this chili extra thick?
Simmer longer or mash some of the beans to thicken the consistency.
Can I add more veggies?
Yes! Zucchini, carrots, or corn make great additions.
Is this chili kid-friendly?
Yes! Just reduce the spice level if needed.
Can I double this recipe?
Absolutely! It’s great for meal prep and freezes beautifully.
Final Thoughts
Pinto Bean Chili is the perfect balance of bold flavors, hearty textures, and comforting warmth. Whether you make it spicy or mild, with meat or without, this chili is guaranteed to be a crowd-pleaser. It’s simple, satisfying, and endlessly customizable—just the kind of recipe that makes home cooking exciting.
Print
Pinto Bean Chili
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: One-Pot
- Cuisine: Mexican
Description
This Mexican Pinto Bean Chili is a hearty, protein-packed dish bursting with bold flavors. Made with pinto beans, tomatoes, peppers, and warming spices, this easy one-pot meal is perfect for cozy nights. Whether served on its own, over rice, or with tortilla chips, this chili is a healthy and satisfying comfort food.
Ingredients
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2 cups dried pinto beans (or 2 cans, drained and rinsed)
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1 tbsp olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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1 bell pepper, diced (red or green)
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1 jalapeño, diced (optional, for heat)
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1 can (14.5 oz) diced tomatoes
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1 can (6 oz) tomato paste
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3 cups vegetable broth (or water)
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1 tbsp chili powder
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1 tsp cumin
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1/2 tsp smoked paprika
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1/2 tsp oregano
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Salt and pepper to taste
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1/2 cup corn (optional)
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1/2 cup chopped cilantro (for garnish)
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Lime wedges (for serving)
Instructions
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Prepare the Beans
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If using dried pinto beans, soak them overnight, then drain and rinse.
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Cook in boiling water until tender (about 1.5–2 hours), then drain.
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Sauté the Vegetables
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Heat olive oil in a large pot over medium heat.
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Add diced onions, garlic, and bell pepper. Cook for 3-4 minutes until softened.
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If using, add jalapeño for extra spice.
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Add Tomatoes and Spices
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Stir in diced tomatoes, tomato paste, and seasonings (chili powder, cumin, paprika, oregano, salt, and pepper).
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Simmer the Chili
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Pour in vegetable broth and bring to a boil.
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Add pinto beans and corn (if using).
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Reduce heat and simmer for 25-30 minutes, stirring occasionally, until thickened.
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Finish and Serve
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Taste and adjust seasoning as needed.
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Garnish with fresh cilantro and serve with lime wedges
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Notes
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For a smoky flavor, add 1 chipotle pepper in adobo sauce.
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Serve with tortilla chips, rice, or warm cornbread for a complete meal.
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Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg