Bean Recipes: Pinto Bean Chili
Serves 6 to 8
This easy chili recipe is one of our favorite bean recipes! It's quick to make and it freezes well.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1½ cups cooked pinto beans, drained and rinsed
- 1½ cups cooked kidney beans, drained and rinsed
- 1 cup water or broth
- 3 chipotle peppers from a can of chipotles in adobo, diced
- 3 tablespoons adobo sauce*
- 1 cup corn kernels, fresh or frozen
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 tablespoon fresh lime juice, plus wedges for serving
Topping options
- Avocado or Guacamole
- Greek yogurt or sour cream
- Sliced jalapeño peppers
- Fresh cilantro
- Pickled Onions
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
- Add the tomatoes, pinto beans, kidney beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
- Stir in the lime juice and season to taste. Serve with desired toppings.
Notes
*Chipotle peppers vary in spice level, so if you’re sensitive to spice, start with less. If you love spice, add more to taste. If your chili is too spicy, add more lime juice and a bit of olive oil to tone it down.