Spicy Pinto Bean Chili Recipe

4.5 3 3
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Spicy Pinto Bean Chili Recipe

Read Reviews
4.5 3 3
Publisher Photo
This spicy, meatless chili is a wonderful dish to have during the winter months. I like to serve this with a slice of corn bread on the side.—Chris Moyers, Felton, California
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. + soaking Cook: 3 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 5 min. + soaking Cook: 3 hours

Ingredients

  • 2 cups dried pinto beans
  • 4 cups water
  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 medium carrots, shredded
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • Shredded cheddar cheese, optional

Directions

Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour.
Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired. Yield: 3-1/2 quarts.
Originally published as Spicy Pinto Bean Chili in Country Woman January/February 1992, p38

Nutritional Facts

1 cup: 122 calories, 1g fat (0 saturated fat), 0 cholesterol, 485mg sodium, 23g carbohydrate (4g sugars, 8g fiber), 7g protein.

  • 2 cups dried pinto beans
  • 4 cups water
  • 1 large sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 medium carrots, shredded
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • Shredded cheddar cheese, optional
  1. Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour.
  2. Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired. Yield: 3-1/2 quarts.
Originally published as Spicy Pinto Bean Chili in Country Woman January/February 1992, p38

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mother of 3 User ID: 1726536 14811
Reviewed Jan. 9, 2014

"Hubby said so-so; he's had better. I used a tiny bit of ghost pepper sauce since he's not a green chiles fan. Ghost pepper is Very Hot. It was easy. That's a plus for me."

MY REVIEW
sarahelse User ID: 6864664 201323
Reviewed Mar. 30, 2013

"GREAT! Followed recipe, but no canned chilies so used a spicey giardiniera, amazing flavor."

MY REVIEW
kairi1017 User ID: 1447387 201322
Reviewed Oct. 15, 2010

"loved this recipe and so did my family but i added ground turkey to eat to make it more filling."

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