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Mexican Pinto Bean Chili

Mexican Pinto Bean Chili
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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.

 

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

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