Mexican Pinto Bean Chili

A thick, smoky, protein-rich vegetarian chili made with tender pinto beans, tomatoes, peppers, and bold Mexican spices. Perfect for meal prep, weight-friendly eating, and cozy dinners 🌿🍲

🕒 Time & Yield

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

• Servings: 4–6

🛒 Ingredients

🌱 Base Ingredients

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 1 bell pepper (red or green), diced

• 3 cloves garlic, minced

• 2 cups cooked pinto beans (or 2 cans, drained & rinsed)

🍅 Sauce & Liquids

• 1 can (14.5 oz / 400g) diced tomatoes

• 1 cup tomato sauce

• 1½ cups vegetable broth (or water)

🌶️ Seasonings

• 1½ tsp ground cumin

• 1½ tsp chili powder

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ¼–½ tsp cayenne pepper (optional)

• Salt & black pepper to taste

🌿 Optional Add-Ins

• 1 cup corn kernels

• ½ cup diced zucchini

• 1 tsp cocoa powder (adds depth — optional)

• Juice of ½ lime

🧀 Toppings (Optional)

• Chopped cilantro

• Avocado slices

• Sour cream or Greek yogurt

• Shredded cheese

• Jalapeños

👩‍🍳 Step-by-Step Instructions

Step 1: Build the Flavor Base

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion and bell pepper. Sauté 4–5 minutes until softened.

3. Add garlic and cook 30 seconds until fragrant.

Step 2: Add Beans & Tomatoes

1. Stir in pinto beans, diced tomatoes (with juice), and tomato sauce.

2. Mix well to combine.

Step 3: Season the Chili

1. Add cumin, chili powder, paprika, oregano, cayenne, salt, and pepper.

2. Stir thoroughly so spices coat the beans evenly.

Step 4: Simmer

1. Pour in vegetable broth.

2. Bring to a gentle boil, then reduce heat to low.

3. Cover and simmer 20–25 minutes, stirring occasionally.

Step 5: Finish & Adjust

1. Taste and adjust salt, spice, or thickness.

2. Stir in lime juice and optional cocoa powder if using.

⭐ Pro Tips for Best Chili

• Mash ½ cup of beans before simmering for thicker chili.

• Simmer uncovered last 5 minutes for extra richness.

• Chili tastes even better the next day.

🔁 Variations

🔥 Spicy Version: Add chopped jalapeño or chipotle in adobo
🥩 With Meat: Add ½ lb ground beef or turkey (brown first)
🥬 Extra Veggies: Add spinach or kale at the end
🌮 Taco-Style: Serve over rice or inside tortillas

🧠 Health Benefits

• Pinto Beans: High in plant protein, fiber, iron

• Tomatoes: Rich in lycopene (anti-inflammatory)

• Garlic & Spices: Support immunity and digestion

🧊 Storage & Meal Prep

Refrigerator:
Store up to 4 days in airtight container.

Freezer:
Freeze up to 3 months.

Reheat:
Stovetop or microwave with splash of broth.

❓FAQs

Q: Can I use dry beans?
Yes — soak overnight and cook before using.

Q: Can I make this in a slow cooker?
Yes — cook on LOW for 6 hours or HIGH for 3 hours.

Q: Can I make it creamy?
Stir in 2 tbsp cream cheese or coconut milk at the end.

🍽 Nutrition (Per Serving – Approx.)

• Calories: 240

• Protein: 12g

• Carbs: 34g

• Fiber: 9g

• Fat: 6g