Pinto Bean Chili
Late autumn afternoons with a crackling fireplace inspired this hearty Pinto Bean Chili. There’s something comforting about the warm scent of spices mingling with simmered beans—the cozy aroma feels like home.
As a busy mom and flavor chaser, I’ve come to love meals that deliver big taste with minimal effort. This chili is exactly that: pantry-friendly, easy to prep, and full of rustic, smoky warmth.
I first experimented with this recipe when craving comfort food that could stretch through lunches and dinners all week. My family adored the thick, rich bowl of beans, tomatoes, and spices.
Now it’s a staple in our rotation—perfect for Sunday cooking and weeknight meals alike, and easily customizable for plant-based diners and spice lovers.

Short Description
A wholesome, plant-based Pinto Bean Chili with rich tomato-spice broth, hearty beans, and smoky depth—easy to make for cozy weeknight dinners or satisfying meal prep.
Ingredients
For the chili
- 2 Tbsp olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground coriander
- Pinch of red pepper flakes (optional, for heat)
Beans and liquid
- 3 cups cooked pinto beans (or two 15-ounce cans, drained and rinsed)
- 1 (14-ounce) can diced tomatoes
- 2 cups low-sodium vegetable broth
- 1 Tbsp tomato paste
Seasonings or optional items
- 1 tsp brown sugar (balances acidity)
- Salt and black pepper to taste
- 1 Tbsp lime juice (brightens flavor)
- Chopped fresh cilantro (for garnish)
Substitutions
- Gluten-free: choose gluten-free broth and tomato paste
- Oil-free: swap olive oil for ½ cup water or broth
- Higher protein: add a can of kidney beans or lentils
Tools Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Cutting board and knife
- Can opener
Step-by-Step Cooking Instructions
Step 1: Sauté the aromatics
Warm olive oil over medium heat in your pot. Add diced onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.
Step 2: Add spices
Stir in ground cumin, chili powder, smoked paprika, coriander, and red pepper flakes. Toast spices with vegetables for about 1 minute—this deepens their flavor.
Step 3: Stir in tomato paste
Add tomato paste and cook, stirring, until it darkens slightly and begins to cling to the pan—about 1 minute. This develops a richer base.
Step 4: Add beans, tomatoes, and broth
Pour in pinto beans, diced tomatoes (with juice), and vegetable broth. Stir well to combine, scraping up any flavorful browned bits.
Step 5: Simmer gently
Bring chili to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Let flavors meld and beans soften further.
Step 6: Final seasoning
Stir in brown sugar, lime juice, and season with salt and pepper to taste. Taste and adjust spice level as needed.
Step 7: Optional thickening
If chili is too thin, simmer uncovered for 5–10 minutes, stirring occasionally, until it reaches a thicker consistency.
Step 8: Serve and garnish
Ladle chili into bowls and sprinkle with chopped cilantro. Add toppings like diced avocado, a dollop of sour cream or yogurt, shredded cheese, or crunchy tortilla chips for texture.
Why You’ll Love This Recipe
Deep, satisfying flavor: Toasted spices, tomato paste, and a hint of lime bring depth and balance.
Pantry-friendly: Uses ingredients you probably already have—beans, tomatoes, broth, and basic spices.
Plant-based & hearty: It’s fully vegan but feels rich and filling enough for meat-eaters too.
Budget-conscious: Pinto beans are affordable and protein-packed—perfect for feeding a family.
Meal prep superstar: This chili tastes even better the next day and freezes beautifully.
Customizable heat: You control the spice level, so it works for both adventurous and kid-friendly palates.
Helpful Tips and Cooking Notes
Rinse canned beans well to remove extra sodium. If using dried pinto beans, soak and cook them until tender—this gives a better texture and richer flavor.
Always toast your spices in the oil before adding liquids. This deepens their aroma and adds bold, layered flavor to the chili.
Cook the tomato paste for a minute before adding broth. Letting it darken slightly enhances the chili’s richness and helps thicken the sauce naturally.
Finish with lime juice just before serving. It brightens the whole pot and balances the earthy, smoky flavors.
If the chili feels too thin, simmer uncovered for 5–10 minutes or mash some beans to thicken it. Let it rest a few minutes off heat before serving—this helps everything meld perfectly.
Nutritional Benefits & Fun Facts
Pinto beans are a great source of fiber and plant-based protein, supporting digestion and sustained energy. The spices like cumin and chili powder have shown potential anti-inflammatory benefits
Trivia: Pinto beans split open to reveal a speckled pattern that fades when cooked—“pinto” means “painted” in Spanish.
Final Dish & Serving Suggestions
The finished chili is thick and inviting, rich russet tones warming your bowl. Aromas of cumin and smoked paprika greet the first spoonful. Each bite offers soft beans, tender peppers, spicy warmth, and tangy brightness from lime.
Serve with warm cornbread, over rice, topped with shredded cheese or creamy avocado, or alongside crunchy tortilla chips. A simple green salad or slaw helps balance the richness.
Storage and Reheating Tips
Let chili cool before refrigerating in airtight containers. Keeps well for up to 4 days.
To freeze: portion into freezer-safe containers or bags, freeze up to 3 months.
Reheat on stovetop with a splash of broth or in microwave gently—warm until steaming, stir well, and finish with fresh lime juice.
Frequently Asked Questions (FAQs)
1. Can I use dried pinto beans instead of canned?
Yes. Soak 1½ cups dried beans overnight or quick-soak, then simmer until tender (about 1 hour). Use about 4 cups cooked beans in the recipe.
2. Is this chili gluten-free?
Yes, as long as you choose gluten-free broth and ensure spices contain no wheat additives.
3. Can I add meat or meat substitute?
Absolutely. Add cooked ground beef or turkey in step 2, or stir in vegetarian crumbles or firm tofu cubes when adding beans.
4. How spicy is this recipe?
Mild-to-medium by default. Add cayenne pepper or extra chili flakes for more heat, or omit them for a kid-friendly version.
5. Can I make this ahead for a party?
Definitely. The chili tastes even better reheated the next day. Simmer gently and reheat before serving, adding fresh lime juice and cilantro just before guests arrive.
Final Thoughts
This Pinto Bean Chili is the kind of bowl that warms your soul—easy, satisfying, and full of cozy flavor. It’s a simple recipe with thoughtful touches that make it feel special. I hope your family loves it as much as mine does.
Let me know how yours turns out—share your favorite toppings or tweaks in the comments. If you love this recipe, pin it for colder nights ahead!
Pinto Bean Chili
Difficulty: Easy6
servings10
minutes40
minutes~280
kcal50
minutesA wholesome, plant-based Pinto Bean Chili with rich tomato-spice broth, hearty beans, and smoky depth—easy to make for cozy weeknight dinners or satisfying meal prep.
Ingredients
- For the chili
2 Tbsp olive oil
1 medium yellow onion, diced
2 garlic cloves, minced
1 medium red bell pepper, diced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
½ tsp ground coriander
Pinch of red pepper flakes (optional, for heat)
- Beans and liquid
3 cups cooked pinto beans (or two 15-ounce cans, drained and rinsed)
1 (14-ounce) can diced tomatoes
2 cups low-sodium vegetable broth
1 Tbsp tomato paste
- Seasonings or optional items
1 tsp brown sugar (balances acidity)
Salt and black pepper to taste
1 Tbsp lime juice (brightens flavor)
Chopped fresh cilantro (for garnish)
Directions
- Warm olive oil over medium heat in your pot. Add diced onion and bell pepper. Cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.
- Stir in ground cumin, chili powder, smoked paprika, coriander, and red pepper flakes. Toast spices with vegetables for about 1 minute—this deepens their flavor.
- Add tomato paste and cook, stirring, until it darkens slightly and begins to cling to the pan—about 1 minute. This develops a richer base.
- Step 4: Add beans, tomatoes, and broth
- Pour in pinto beans, diced tomatoes (with juice), and vegetable broth. Stir well to combine, scraping up any flavorful browned bits.
- Bring chili to a simmer, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Let flavors meld and beans soften further.
- Stir in brown sugar, lime juice, and season with salt and pepper to taste. Taste and adjust spice level as needed.
- If chili is too thin, simmer uncovered for 5–10 minutes, stirring occasionally, until it reaches a thicker consistency.
- Ladle chili into bowls and sprinkle with chopped cilantro. Add toppings like diced avocado, a dollop of sour cream or yogurt, shredded cheese, or crunchy tortilla chips for texture.