
By Julie Bent
Pinto Bean Chili
3 steps
Prep:10minCook:35min
This easy chili recipe is one of our favorite bean recipes! It's quick to make and it freezes well.
Updated at: Sun, 20 Oct 2024 13:24:22 GMT
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Ingredients
6 servings

2 tablespoonsextra-virgin olive oil

1yellow onion
small, chopped

2garlic cloves
minced

1red bell pepper
diced

1 x 14 ouncecan diced fire roasted tomatoes

1 ½ cupspinto beans
cooked, drained and rinsed

1 ½ cupskidney beans
cooked, drained and rinsed

1 cupwater
or broth
3chipotle peppers chipotles in adobo
from a can of, diced

3 tablespoonsadobo sauce

1 cupcorn kernels
fresh or frozen

½ teaspoonsea salt
plus more to taste

freshly ground black pepper

1 tablespoonfresh lime juice
plus wedges for serving
Instructions
Step 1
Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt, and several grinds of pepper and stir. Cook until the onion is translucent, 5 minutes, then add the garlic and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.
Step 2
Add the tomatoes, pinto beans, kidney beans, water, chipotles, adobo sauce, corn, salt, and a few grinds of pepper. Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.
Step 3
Stir in the lime juice and season to taste. Serve with desired toppings.
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Notes
1 liked
0 disliked
Easy
Go-to
Spicy
Under 30 minutes