Bean Recipes: Pinto Bean Chili
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 to 8
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Course
Main Course
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Cuisine
American
Bean Recipes: Pinto Bean Chili
Description
Pinto Bean Chili starts by sautéeing onions and garlic in olive oil until translucent and softened, then cooking diced red bell pepper until tender. Fire-roasted diced tomatoes introduce a smoky flavor that complements the chipotle peppers in adobo sauce—a key spicy and smoky ingredient. Pinto and kidney beans bring hearty texture and protein, while corn kernels add a subtle sweetness and crunch. The mixture simmers together for about 25 minutes to meld the flavors and thicken the chili.
The use of adobo sauce with chipotle peppers provides a distinctive smoky heat, which can be adjusted to taste. Lime juice stirred in at the end adds a fresh brightness that balances the richness and spice in the chili. Seasoning with salt and fresh black pepper finishes the dish.
Appropriate garnishes include creamy avocado or Greek yogurt, spicy jalapeno slices, fresh cilantro, and pickled onions, bringing added textures and contrasts. This chili serves well as a main dish and can be accompanied by simple sides like cornbread or rice.
Careful spice adjustment is recommended since chipotle peppers vary in heat; starting with fewer peppers and adding more to taste is suggested. If too spicy, adding extra lime juice and olive oil can help mellow the heat.
Adjust chipotle pepper quantity to control spiciness; start with less if sensitive to heat.To reduce excessive heat, add extra lime juice and a little olive oil to mellow the chili.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, small
- 2 garlic minced, cloves
- 1 red bell pepper diced
- 1 (14-ounce) can tomato fire-roasted, diced
- 1½ cups pinto beans drained and rinsed, cooked
- 1½ cups Kidney Beans drained and rinsed, cooked
- 1 cup water or broth
- 3 chipotle peppers diced, from a can of chipotles in adobo
- 3 tablespoons adobo sauce
- 1 cup corn kernels fresh or frozen
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 tablespoon lime juice plus wedges for serving, fresh
Topping options
- avocado or guacamole
- Greek yogurt or sour cream
- jalapeno pepper sliced
- cilantro fresh
- onion pickled
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
- Adjust chipotle pepper quantity to control spiciness; start with less if sensitive to heat.
- To reduce excessive heat, add extra lime juice and a little olive oil to mellow the chili.
User Reviews
Overall Rating
5
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