🌶️ Mexican Pinto Bean Chili
Serves: 4–6
Ingredients
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2 tbsp olive oil
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1 large onion, diced
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3–4 cloves garlic, minced
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1 red bell pepper, diced
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1 jalapeño or serrano, minced (optional)
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2 tbsp chili powder
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1½ tsp ground cumin
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1 tsp smoked paprika
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½ tsp dried oregano (Mexican oregano if you have it)
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¼–½ tsp cayenne (to taste)
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2 tbsp tomato paste
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1 can (400 g / 14 oz) crushed tomatoes
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2 cans (or ~3 cups cooked) pinto beans, drained & rinsed
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1½–2 cups vegetable or chicken broth
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Salt & black pepper to taste
Optional but 🔥
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1 tsp cocoa powder or dark chocolate (depth!)
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1 tsp sugar or honey (balances acidity)
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½ tsp ground cinnamon (very subtle warmth)
Instructions
1️⃣ Build the Flavor Base
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Heat oil in a pot over medium heat.
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Sauté onion 5–7 min until soft.
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Add garlic, bell pepper, and chili pepper; cook 1–2 min.
2️⃣ Bloom the Spices
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Stir in chili powder, cumin, paprika, oregano, and cayenne.
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Cook 30 seconds until fragrant.
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Add tomato paste; cook 1 minute.
3️⃣ Simmer
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Add crushed tomatoes, pinto beans, broth, salt, and pepper.
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Bring to a gentle boil, then reduce to a simmer.
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Cook 25–35 minutes, stirring occasionally.
4️⃣ Finish & Adjust
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Stir in cocoa/chocolate and sugar if using.
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Taste and adjust salt, heat, or acidity.
Toppings (Highly Recommended 😌)
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Diced avocado
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Fresh cilantro
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Lime wedges
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Sour cream or crema
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Shredded cheese
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Crushed tortilla chips
Variations
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Vegan: Use veggie broth, skip dairy toppings.
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Meaty: Add browned ground beef or chorizo.
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Smoky: Add chipotle in adobo or liquid smoke.
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Thicker chili: Mash some beans or simmer uncovered longer.