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Pinto Pepperoni Chili Recipe

My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota
TOTAL TIME: Prep: 5 min. Cook: 4 hours 25 min. + standing YIELD:14 servings


  • 1 pound dry pinto beans
  • 4 cups water
  • 1 medium onion, cut into wedges
  • 1 pound ground beef, cooked and drained
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 can (28 ounces) whole tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1 cup salsa
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • 1. Place the beans in a soup kettle or Dutch oven; add enough water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add 4 cups water and onion to the beans; bring to a boil. Reduce heat simmer, uncovered, for 1 hour or until beans are almost tender. Add remaining ingredients. Cook, uncovered for 3 hours or until thick and bubbly, stirring occasionally. Yield: 14 servings(3-1/2 quarts).

Nutritional Facts

1 each: 231 calories, 7g fat (3g saturated fat), 22mg cholesterol, 649mg sodium, 28g carbohydrate (5g sugars, 10g fiber), 15g protein.

Reviews for Pinto Pepperoni Chili

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Reviewed Jul. 17, 2013

"My family loved this recipe! Going to make it again."

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