Pinto Bean Chili Recipe

Published on April 28th 2024 by Sarah Leadon.
Last updated on May 23rd 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Pinto Bean Chili

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.

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
52 mins
Total Time
62 mins
Serves
4

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.

Cooked the Mexico chilies in water

Place the New Mexico chilies and the water into a blender and blend until smooth.

Blended Mexican chilies

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.

Strained Mexican chilies

Place the olive oil in a large pot and set it over medium-high heat.

Pot with Olive oil

Add the red onions and cook them for 3 minutes until they start to soften.

Suited onions

Add the red bell pepper and cook it for 3 minutes.

Suited bell peppers

Add the garlic, cumin, chili powder, black pepper, smoked paprika, kosher salt, and cayenne pepper and cook it for 1 minute until fragrant.

Suited garlic and seasonigs

Add the tomatoes, tomato sauce, pinto beans, maple syrup, and the reserved chili mixture, stir to combine, and let it come to a boil.

Beans and the seasonings

Decrease the heat to low, cover the pinto bean chili, and cook it for 30 minutes.

Slow cooking the Pinto Bean Chili

Divide the pinto bean chili between 4 bowls and enjoy.

Serving the Pinto Bean Chili
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
slow cooker, instant pot, easy, dried, vegan, homemade, vegetarian chili, spicy chili, hearty meal, bean stew, plant-based protein, healthy chili, easy dinner, comfort food, chili recipe, New Mexico chilies

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon