Published:
Apr 28th 2024
by 
Last updated: Jul 7th 2025
Warm, hearty, and full of bold flavor, this Pinto Bean Chili is a satisfying spin on a classic. Made with smoky New Mexico chilies, aromatic spices, sweet red bell peppers, and pinto beans, this vegan chili is simmered to perfection for a rich, layered taste. It’s perfect for weeknight dinners, meal prep, or cold-weather comfort—without any meat or dairy.
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.
Pro Tip Always strain the chili mixture to remove bitter chili skins and seeds.
- Completely vegan, gluten-free, low-fat, low-cholesterol, and diabetic-friendly
- Packed with plant-based protein, fiber, and bold Mexican spices
- One-pot recipe that’s great for meal prep or freezer storage
- Pairs perfectly with rice, cornbread, or vegan garlic bread
- Strain the chili purée thoroughly to remove bitterness and create a silky base
- Let it simmer for the full 30 minutes to develop deep, balanced flavor
- Taste after simmering and adjust spice level with cayenne or lime juice
- Serve with vegan garlic bread, brown rice, or corn tortilla chips
- Top with diced avocado, fresh cilantro, or a squeeze of lime
- Use leftovers as a filling for tacos, burritos, or chili-stuffed sweet potatoes
- Use kidney or black beans if pinto beans aren’t available
- Omit maple syrup or replace with agave or date syrup
- Add corn, zucchini, or quinoa for extra texture and bulk
- Spice it up with a chopped chipotle in adobo or extra cayenne
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 2 months
- Reheat: Gently on the stovetop or in the microwave with a splash of broth
- Dried New Mexico Chilies – Smoky, mild heat and deep red color
- Water – Used to soften and blend the chilies
- Olive Oil – For sautéing aromatics
- Red Onion & Red Bell Pepper – Sweet and aromatic base
- Garlic – Adds pungent, earthy flavor
- Spices: Cumin, Chili Powder, Smoked Paprika, Cayenne, Black Pepper – Bold and balanced
- Kosher Salt – Brings all the flavors together
- Canned Diced Tomatoes & Tomato Sauce – Create a rich, tangy base
- Pinto Beans (canned) – Protein-packed and creamy
- Maple Syrup – Optional sweetener to balance acidity
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.
Is this chili spicy?
It has a mild heat. Adjust cayenne or jalapeño to increase or reduce the spice.
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 in 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 in 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 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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