Mexican Pinto Bean Chili
If you’re looking for a warm, hearty, and flavor-packed dish, this Mexican Pinto Bean Chili is about to become your new go-to recipe. It’s got the perfect balance of spice, smokiness, and comfort, making it a satisfying meal whether you’re feeding a hungry crowd or just craving a cozy dinner. The best part? It’s incredibly easy to make and packed with wholesome ingredients, so you can enjoy every spoonful without guilt!
Why You’ll Love Mexican Pinto Bean Chili
Versatile Serve it on its own, over rice, with tortillas, or even as a filling for tacos or burritos.
Budget-Friendly Uses simple pantry staples like beans, tomatoes, and spices—no fancy ingredients needed!
Quick and Easy Minimal prep work and just one pot—perfect for busy weeknights.
Customizable Adjust the spice level, add your favorite veggies, or swap ingredients to fit your dietary needs.
Crowd-Pleasing A guaranteed hit with family and friends. It’s bold, flavorful, and incredibly comforting!
Ingredients
Ingredients in Mexican Pinto Bean Chili
This chili is packed with rich, smoky flavors and nourishing ingredients. Here’s what you’ll need:
Pinto Beans The star of the dish! These beans are creamy, hearty, and soak up all the delicious flavors.
Onion & Garlic The foundation of any great chili—these aromatics add depth and richness.
Bell Peppers For a pop of color and a slight sweetness that balances the heat.
Tomatoes Crushed or diced tomatoes create a thick, flavorful base.
Vegetable or Chicken Broth Adds depth and helps create that perfect chili consistency.
Chili Powder & Cumin Essential spices that give the chili its warm, smoky, and slightly spicy kick.
Smoked Paprika Adds a subtle smokiness that makes the chili extra rich in flavor.
Jalapeño (Optional) If you like a little heat, adding a jalapeño gives the chili an extra kick!
Corn (Optional) Adds a touch of sweetness and texture.
Lime Juice Brightens up the dish and enhances all the flavors.
Fresh Cilantro For a burst of freshness at the end.
(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 flavorful masterpiece:
Sauté the Aromatics Heat a large pot over medium heat and add a little oil. Sauté the onion, garlic, and jalapeño until fragrant and softened.
Add the Peppers Stir in the bell peppers and cook for a few more minutes until they start to soften.
Toast the Spices Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir well and let the spices toast for about 30 seconds to enhance their flavor.
Pour in the Tomatoes & Broth Add the crushed tomatoes and broth, stirring well to combine everything.
Add the Beans & Corn Stir in the pinto beans (drained and rinsed if using canned) and corn. Let the chili simmer for 20-25 minutes, stirring occasionally.
Finish with Lime & Cilantro Remove from heat and squeeze in fresh lime juice. Stir in chopped cilantro for extra freshness.
Serve & Enjoy! Ladle the chili into bowls and serve with your favorite toppings.
Nutrition Facts
Servings 4-6
Calories per serving Approximately 250 calories
(Note: Nutrition values may vary based on specific ingredients used.)
Preparation Time
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
How to Serve Mexican Pinto Bean Chili
This chili is delicious on its own, but you can make it even better with these serving ideas:
- With Cornbread A classic pairing that soaks up all the flavorful sauce.
- Over Rice Perfect if you want a heartier meal.
- Topped with Avocado & Sour Cream Creamy toppings balance out the spice.
- With Tortilla Chips Scoop it up like a dip for a fun twist.
- Stuffed into Tacos or Burritos A great way to use leftovers!
Additional Tips
- Make it Spicier Add extra jalapeño or a dash of cayenne pepper.
- Make it Thicker Let it simmer longer or mash some of the beans for a thicker texture.
- Store Leftovers Keep in an airtight container in the fridge for up to 5 days.
- Freeze for Later Freeze in portions for up to 3 months. Just reheat and enjoy!
- Add Protein Toss in cooked chicken, ground turkey, or tofu for extra protein.
FAQ’s
1. Can I use black beans instead of pinto beans?
Yes! Black beans work well, but pinto beans give a creamier texture.
2. How can I make this chili completely vegan?
Use vegetable broth and skip any dairy-based toppings.
3. Can I make this in a slow cooker?
Absolutely! Cook on low for 6-8 hours or high for 3-4 hours.
4. Can I add ground beef or turkey?
Yes! Brown the meat first before adding the other ingredients.
5. How can I make this chili less spicy?
Reduce or omit the jalapeño and chili powder.
6. What’s the best way to reheat leftovers?
Reheat on the stove over low heat or in the microwave with a splash of broth.
7. Can I add sweet potatoes?
Yes! Diced sweet potatoes add a nice sweetness and extra nutrition.
8. What can I use instead of cilantro?
Parsley or green onions work as great alternatives.
9. Can I make this chili oil-free?
Yes! Sauté the veggies in a little broth instead of oil.
10. How do I thicken my chili?
Mash some of the beans or let it simmer longer to reduce the liquid.
Conclusion
This Mexican Pinto Bean Chili is everything you want in a meal—warm, hearty, and bursting with flavor. It’s simple, nutritious, and endlessly customizable. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, this recipe will become a staple in your kitchen. Grab a bowl, load it up with your favorite toppings, and enjoy every comforting bite!
PrintMexican Pinto Bean Chili
This hearty Mexican pinto bean chili is packed with bold flavors and nutritious ingredients. Made with tender pinto beans, tomatoes, and a blend of spices, it’s a comforting and satisfying dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 jalapeño, finely chopped (optional for spice)
– 1 can (15 oz) diced tomatoes
– 1 can (15 oz) tomato sauce
– 2 cans (15 oz each) pinto beans, drained and rinsed
– 1 cup vegetable broth (or water)
– 1 tsp cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp oregano
– Salt and pepper to taste
– 1/2 cup corn kernels (optional)
– Juice of 1 lime
– Fresh cilantro for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté for 2-3 minutes until softened.
3. Stir in minced garlic, bell peppers, and jalapeño (if using). Cook for another 2 minutes.
4. Add diced tomatoes, tomato sauce, pinto beans, and vegetable broth.
5. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
6. Bring to a simmer, then reduce heat and let cook for 20-25 minutes, stirring occasionally.
7. Add corn kernels (if using) and cook for another 5 minutes.
8. Stir in lime juice and adjust seasoning if needed.
9. Serve hot, garnished with fresh cilantro. Enjoy!
Notes
– For extra protein, add cooked ground turkey or beef.
– Make it spicier by adding more jalapeños or a dash of cayenne pepper.
– Serve with rice, cornbread, or tortilla chips for a complete meal.
– This chili stores well in the fridge for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
