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Tired of traditional chili? Try our Pinto Bean Chili. Pinto bean chili is a rich, hearty twist on an old classic. It's made with New Mexico chilies, water, olive oil, red onion, red bell peppers, garlic, spices, diced tomatoes, tomato sauce, pinto beans, and a bit of maple syrup to balance out the acidity. The chili is simmered for 30 minutes to allow the chili's flavors to meld together and create the most delicious pinto bean chili you've ever tasted. Serve with our Vegan Garlic Bread.
Can you use pinto beans instead of kidney beans in chili?
Yes, you can use pinto beans in place of kidney beans. They make an excellent substitute.
Are chili beans and pinto beans the same?
Chili beans and pinto beans are not the same thing. Chili beans are a small variety of red beans used in Mexican as well as Tex-Mex cuisine. In contrast, pinto beans are small brownish-red beans used in several cuisines around the world.
How many carbs are in chili with pinto beans?
There are 34 grams of carbs in each serving of pinto bean chili.
How many calories are in a cup of pinto beans and chili?
There are 245 calories in each serving of pinto bean chili.
Time & Serves
Ingredients
3 large dried New Mexico chilies, stems removed
1 1/2 cups Water
2 tablespoons Olive Oil
1 medium Red Onion, diced
1 medium Red Bell Pepper, diced
4 cloves Garlic, minced
1 teaspoon Cumin
1 teaspoon Chili Powder
1/4 teaspoon Black Pepper
1 teaspoon Smoked Paprika
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 (15-ounce) can of diced Tomatoes
1 cup Tomato Sauce
2 cups canned Pinto Beans, drained, rinsed
1 teaspoon Maple Syrup
Instructions
Place the New Mexico chilies and water into a small pot, place it over medium-high heat, and let it come to a boil. Cook the New Mexico chilies for 15 minutes, then let them cool.
Place the New Mexico chilies and the water into a blender and blend until smooth.
Place the chili mixture into a fine-mesh strainer set over a large bowl and strain it into the bowl, pressing on it with a spoon to get out all the liquid. Discard the pulp and reserve the liquid.
Place the olive oil into a large pot and set it over medium-high heat.
Add the red onions and cook them for 3 minutes until they start to soften.
Add the red bell pepper and cook it for 3 minutes.
Add the garlic, cumin, chili powder, black pepper, smoked paprika, kosher salt, and cayenne pepper and cook it for 1 minute until fragrant.
Add the tomatoes, tomato sauce, pinto beans, maple syrup, and the reserved chili mixture, stir to combine, and let it come to a boil.
Decrease the heat to low, cover the pinto bean chili, and cook it for 30 minutes.
Divide the pinto bean chili between 4 bowls and enjoy.
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