Mexican Pinto Bean Chili

Here’s a hearty Mexican Pinto Bean Chili—bold, smoky, and comforting 🌶️🫘

🇲🇽 Mexican Pinto Bean Chili

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 3–4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼–½ tsp cayenne (optional, to taste)
• 2 cups cooked pinto beans (or 1½ cans, drained & rinsed)
• 1 can (14–15 oz) diced tomatoes
• 1 cup tomato sauce or crushed tomatoes
• 1–1½ cups vegetable broth
• Salt & black pepper, to taste
• Optional: 1 tsp cocoa powder or a splash of coffee (depth of flavor)

Optional Add-Ins

• 1 cup corn kernels
• 1 small zucchini, diced
• 1 can diced green chilies
• 1 tbsp chipotle in adobo (smoky heat)

Instructions

1. Sauté vegetables
   Heat oil in a pot over medium heat.
   Add onion and bell pepper; cook 4–5 minutes until soft.
   Add garlic and cook 30 seconds.
2. Bloom spices
   Stir in chili powder, cumin, paprika, oregano, and cayenne.
   Cook 30–60 seconds until fragrant.
3. Simmer chili
   Add pinto beans, diced tomatoes, tomato sauce, and broth.
   Bring to a gentle boil, then reduce heat and simmer 20–30 minutes, stirring occasionally.
4. Season & finish
   Add salt and pepper. Stir in cocoa powder or coffee if using.
   Taste and adjust seasoning.

🌟 Serving Ideas

• Top with avocado, cilantro, lime juice, or vegan sour cream
• Serve with cornbread, rice, or warm tortillas
• Great for meal prep—flavors deepen overnight

🔥 Variations

• Spicy: Add extra chipotle or jalapeño
• Meaty: Add ground beef or turkey (brown first)
• Slow cooker: Cook on LOW 6–8 hours or HIGH 3–4 hours

Want this Instant Pot, low-sodium, or extra-thick?