A simple, hearty bean chili made from pantry staples, with deep flavor from spices and a touch of coffee. This is a no-meat chili that’s filling, comforting, and surprisingly rich without needing anything fancy.
IT’S COOKING!
I’m making this right now, and I’ll be following this exact recipe as I go. If you’d like to make it too, you’re welcome to cook alongside me. I’ll come back and update this post with photos and any notes after we try it, but this is the version I’m using right now. Mmm… can’t wait.
Pinto Bean Chili
Ingredients
- 4 –5 cups cooked or canned pinto beans drained
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 28 oz petite diced tomatoes, undrained
- 2 tablespoons butter or oil
- 2 cups chicken broth
- 1/2 cup brewed coffee optional
- 2 tablespoons ketchup optional but helpful
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon paprika
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- ⅛ teaspoon cinnamon pinch
- 1 teaspoon salt to taste
- 1 bay leaf
Instructions
Build the base
- In a pot: Melt butter and cook onion for 5–7 minutes. Add garlic, cook 1 minute.
Bloom the spices
- Add all spices and stir for 1–2 minutes. This step matters as it wakes everything up
Add everything else
- Stir in: cooked beans, tomatoes, broth, coffee, ketchup, and a bay leaf.
Simmer
- Let simmer 30–60 minutes, stirring occasionally. Mash a few beans if you want it thicker
Taste and adjust
- Needs depth → tiny bit more coffee
- Too acidic → pinch of sugar
- Too thick → add water
- Too thin → simmer longer
- Remove bay leaf before serving.
Nutrition
Meet Jennifer
Jennifer cooks and experiments in the kitchen at Maker Farm, where she focuses on simple pantry cooking, homemade staples, and practical recipes that make everyday meals easier. Over the years she has tested many ways to make cooking simpler and more dependable, and shares the methods that work best in her own kitchen, occasionally showing them on her Heart to Home at Maker Farm vlog.
