Pinto Bean Chili Recipe

Pinto Bean Chili Recipe

This Pinto Bean Chili is a hearty and flavorful dish that’s perfect for any meal. Packed with spices and fresh ingredients, it’s sure to be a favorite. Here’s how to make it:

Ingredients

• 2 cups dried pinto beans
• 6 cups water
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Shredded cheddar cheese, for serving (optional)
• Sour cream, for serving (optional)
• Chopped fresh cilantro, for serving (optional)

Instructions

Step 1: Prepare the Beans

1. Rinse the Beans: Rinse the pinto beans and pick out any stones or debris.
2. Cook the Beans: Place the beans in a large pot and add the water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the beans are tender.

Step 2: Prepare the Vegetables

1. Sauté the Onions and Garlic: In a separate pan, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Step 3: Combine Ingredients

1. Add the Tomato Mixture: Add the tomato sauce, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper to the pan with the onions and garlic. Stir to combine.
2. Mix with Beans: Add the tomato mixture to the pot with the cooked beans. Stir to combine.

Step 4: Cook the Chili

1. Simmer: Bring the chili to a simmer and let it cook for an additional 15-20 minutes, or until the flavors have melded together.

Step 5: Serve

1. Top and Enjoy: Serve the chili hot, topped with shredded cheddar cheese, sour cream, and chopped fresh cilantro, if desired. Enjoy your delicious Pinto Bean Chili!

Conclusion

This Pinto Bean Chili is a perfect meal for any occasion. It’s nutritious, flavorful, and easy to make. Top it with your favorite garnishes and enjoy a bowl of comfort food that’s both satisfying and healthy. Enjoy!

Pinto Bean Chili Recipe

Ingredients:

• 2 cups dried pinto beans
• 6 cups water
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Shredded cheddar cheese, for serving (optional)
• Sour cream, for serving (optional)
• Chopped fresh cilantro, for serving (optional)

Instructions:

1. Rinse the pinto beans and pick out any stones or debris. Place the beans in a large pot and add the water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the beans are tender.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the tomato sauce, diced tomatoes, cumin, chili powder, and paprika to the pan with the onions and garlic. Stir to combine.
4. Add the tomato mixture to the pot with the cooked beans. Stir to combine.
5. Bring the chili to a simmer and let cook for an additional 15-20 minutes, or until the flavors have melded together.
6. Serve the chili hot, topped with shredded cheese, sour cream, and fresh cilantro, if desired. Enjoy your delicious Pinto Bean Chili!

Ingredients:

• 2 cups dried pinto beans
• 6 cups water
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• salt and pepper, to taste
• shredded cheddar cheese, for serving (optional)
• sour cream, for serving (optional)
• chopped fresh cilantro, for serving (optional)

Instructions:

1. Rinse the pinto beans and pick out any stones or debris. Place the beans in a large pot and add the water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 hours, or until the beans are tender.
2. In a separate pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the tomato sauce, diced tomatoes, cumin, chili powder, and paprika to the pan with the onions and garlic. Stir to combine.
4. Add the tomato mixture to the pot with the cooked beans. Stir to combine.
5. Bring the chili to a simmer and let cook for an additional 15-20 minutes, or until the flavors have melded together.
6. Serve the chili hot, topped with shredded cheese, sour cream, and fresh cilantro, if desired. Enjoy!