Bean Recipes: Pinto Bean Chili
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
5 out of 5 stars
(43)
Ingredients
6-8 servings
- 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
- Avocado or Guacamole
- Greek yogurt or sour cream
- Sliced jalapeño peppers
- Fresh cilantro
- Pickled Onions
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Preparation
Chef’s 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.