Pinto Bean Chili
Servings 6
Calories 485kcal
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
Calories: 485kcal | Carbohydrates: 58g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 6007mg | Potassium: 1783mg | Fiber: 12g | Sugar: 33g | Vitamin A: 3426IU | Vitamin C: 49mg | Calcium: 265mg | Iron: 9mg
