The Coziest Pinto Bean Chili Recipe for Cold Days

Crafting a hearty pinto bean chili brings warmth and comfort to chilly evenings.

Spices dance through a rich, robust base that promises satisfaction.

Fragrant herbs mingle with tender legumes, creating layers of deep, soul-soothing flavor.

Chopped vegetables add vibrant color and nutrition to this classic comfort dish.

Each spoonful tells a story of slow-simmered goodness and culinary creativity.

Comfort meets nutrition in this simple yet remarkable meal that will have everyone asking for seconds.

Dive into this recipe and let deliciousness unfold right in your kitchen.

Why Pinto Bean Chili Is Always a Win

• Hearty Comfort Meal: A soul-warming chili packed with protein-rich pinto beans and ground beef that hugs your taste buds with rich, robust flavors.
• Master One-Pot Wonder: Simple cooking method requiring minimal kitchen equipment, perfect for home cooks who want delicious results without complicated techniques.
• Customize Your Feast: Versatile recipe allowing endless variations by adjusting spices, adding extra vegetables, or topping with different cheeses to match personal preferences.
• Family Dinner Champion: Kid-friendly meal that brings everyone together, offering a balanced dish with protein, beans, and optional cheesy quesadillas on the side for extra excitement.

Ingredients Needed for Pinto Bean Chili

• Pinto Beans: Hearty legumes that provide protein and texture to the chili.
• Ground Beef: Adds rich, meaty flavor and protein to the dish.
• Chili Powder: Essential spice blend that gives the chili its signature warm and slightly spicy taste.
• Cumin: Earthy spice that deepens the overall flavor profile of the chili.

• Onion, Celery: Aromatic vegetables that build a flavorful base for the chili.
• Green Chiles: Adds a mild, slightly spicy kick to the quesadillas.

• Water, Flour: Help create the right consistency and thickness of the chili.
• Tomatoes: Provide acidity and additional depth to the chili's flavor.
• Vinegar: Adds a subtle tangy note to balance the dish.
• Sugar: Helps to round out and balance the flavors.

• Cheddar Cheese: Melty cheese that adds richness to the quesadillas.
• Tortillas: Soft flatbread used to make quesadillas.
• Canola Oil: Used for cooking the quesadillas to achieve a golden-brown color.

• Salt: Enhances the overall flavor of the dish.

How to Cook Hearty Pinto Bean Chili

Step 1: Prepare Beans

Soak pinto beans in water, completely covering them by several inches. Bring to a rapid boil for a quick two-minute cooking burst.

Remove from heat, cover the pot, and let the beans rest and absorb moisture for one full hour. Drain and rinse the beans, discarding the initial soaking liquid.

Step 2: Brown Meat and Vegetables

• Ground beef
• Diced onions
• Chopped celery

Cook over medium heat until the meat turns completely brown and loses its pink color. Drain away any excess fat from the cooking process.

Step 3: Create Chili Base

Sprinkle flour into the meat mixture and blend thoroughly. Slowly pour in water, stirring continuously to create a smooth consistency.

Add the prepared beans, chili powder, ground cumin, and a touch of sugar. Bring the mixture to a vigorous boil.

Step 4: Simmer and Develop Flavors

Reduce heat to low, cover the pot, and let the chili simmer gently. Continue cooking for approximately 90 minutes, or until the beans become wonderfully tender and soft.

Step 5: Final Flavor Enhancement

• Diced tomatoes
• Splash of vinegar
• Pinch of salt

Heat the chili thoroughly, stirring occasionally to blend all flavors.

Step 6: Prepare Quesadilla Companions

• Chopped green chiles
• Shredded cheddar cheese

Fold tortillas in half to create semicircle shapes.

Step 7: Cook Quesadillas

Heat canola oil in a large skillet over medium heat. Cook each quesadilla until golden brown on both sides, adding extra oil as needed.

Cut each quesadilla into halves.

Step 8: Serve and Enjoy

Plate the steaming chili alongside the crispy, cheesy quesadillas.

Serve immediately and savor the delicious combination of flavors.

Smart Tips for Pinto Bean Chili Flavor

• Soak beans overnight to reduce cooking time and improve digestibility. Drain and rinse soaked beans thoroughly to minimize gas-causing compounds. Choose lean ground beef to keep the chili healthier and less greasy. Adjust spice levels by increasing or decreasing chili powder for personal taste preferences. Freeze leftover chili in airtight containers for quick future meals, maintaining flavor and texture for up to 3 months.

Variations That Spice Up Pinto Bean Chili

• Vegetarian Bean Chili: Replace ground beef with plant-based protein like crumbled tofu, tempeh, or textured vegetable protein for a meat-free version.
• Spicy Southwest Chili: Add diced jalapeños, chipotle peppers, and extra chili powder to increase heat and create a more intense flavor profile.
• Black Bean Alternative: Swap pinto beans with black beans for a different texture and slightly earthier taste while maintaining the classic chili structure.
• Slow Cooker Method: Transfer all ingredients to a slow cooker after initial browning and cook on low for 6-8 hours, allowing flavors to develop more deeply and creating a hands-off cooking experience.

Sides That Go with Pinto Bean Chili

• Boost Flavor with Perfect Pairings
• Crumble Cool Cornbread: Serve warm, slightly sweet cornbread alongside the hearty chili to balance the spicy flavors and provide a delightful textural contrast.
• Pair with Robust Red Wine: Select a bold Zinfandel or Malbec that complements the rich, meaty chili and stands up to its robust spices.
• Top with Fresh Garnishes: Sprinkle diced green onions, chopped cilantro, and a dollop of sour cream on the chili to add brightness, freshness, and creamy complexity.
• Serve with Mexican Lager: Enjoy a crisp, light Mexican beer like Modelo or Dos Equis to cut through the chili's richness and refresh the palate.

How to Keep Chili Fresh After Cooking

Store leftover chili in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth.

Transfer chili to freezer-safe containers or bags. Remove excess air and seal tightly. Freeze for up to 3 months. Label with date and contents.

Place chili in a microwave-safe dish. Cover with a microwave-safe lid or paper towel. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even warming.

Pour chili into a saucepan. Add a splash of water or broth to prevent sticking. Warm over medium-low heat, stirring frequently until heated thoroughly. This method helps maintain the original texture and flavor.

FAQs

• Why soak pinto beans before cooking?

Soaking helps reduce cooking time, makes beans more digestible, and helps remove some of the complex sugars that can cause digestive discomfort.

• Can I use canned beans instead of dried beans?

Yes, you can substitute canned beans to save time. Use 2-3 cans of pinto beans, drained and rinsed, and adjust cooking time accordingly.

• What makes this chili different from other chili recipes?

This recipe uses a unique combination of ground beef, pinto beans, and a blend of spices like chili powder and cumin, creating a rich and hearty flavor profile.

• Is this chili recipe spicy?

The chili has a mild to moderate heat level. You can adjust the spiciness by increasing or decreasing the amount of chili powder to suit your taste preferences.

Pinto Bean Chili Recipe

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4.9 from 40 reviews

• Total Time: 3 hours 10 minutes
• Yield: 8 1x

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Description

Pinto bean chili brings southwestern comfort to your dinner table with hearty spices and rich flavors. Robust ingredients meld together, creating a soul-warming dish that connects passionate cooks with rustic culinary traditions you’ll savor down to the last delicious spoonful.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds ground beef
• 1 pound dried pinto beans

Vegetables and Aromatics:

• 1 medium onion, chopped
• 3 celery ribs, chopped
• 2 cans (4 ounces each) chopped green chiles
• 1 can (28 ounces) crushed tomatoes

Spices, Seasonings, and Additional Ingredients:

• 3 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1/2 teaspoon sugar
• 2 teaspoons cider vinegar
• 1 1/2 teaspoons salt
• 4 cups water

Quesadilla Ingredients:

• 12 flour tortillas (6 inches)
• 3 cups shredded cheddar cheese
• 3 teaspoons canola oil

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Instructions

1. Soak pinto beans in a large pot, covering with water by 2 inches, then bring to a rapid boil for 2 minutes.
2. Remove from heat, cover, and allow beans to rest for 1 hour at room temperature.
3. Drain and rinse beans, discarding the soaking liquid.
4. In a Dutch oven, brown ground beef with onions and celery over medium-high heat until meat is completely cooked and vegetables are softened.
5. Drain excess fat from the meat mixture, then sprinkle flour over the surface and mix thoroughly.
6. Gradually pour water into the meat mixture, stirring continuously to prevent lumps.
7. Add soaked beans, chili powder, cumin, and sugar to the pot, bringing the mixture to a full boil.
8. Reduce heat to low, cover, and simmer for 90 minutes or until beans reach a tender consistency.
9. Incorporate diced tomatoes, vinegar, and salt into the chili, stirring and heating for an additional 10 minutes.
10. Prepare quesadillas by spreading green chiles on half of each tortilla and sprinkling with cheddar cheese.
11. Fold tortillas and cook in a lightly oiled skillet over medium heat until golden brown on both sides.
12. Slice quesadillas diagonally and serve alongside the hot chili.

Notes

• Soak beans overnight to reduce cooking time and improve digestibility, making the chili more tender and easier to digest.
• Use lean ground beef or swap with turkey for a lower-fat alternative that doesn’t compromise on flavor and protein content.
• Customize heat levels by adjusting chili powder and adding fresh jalapeños or hot sauce for spice lovers who want an extra kick.
• Prep quesadillas ahead of time and keep warm in the oven, allowing you to serve a hot, crispy side alongside steaming chili without last-minute stress.

• Prep Time: 1 hour 30 minutes
• Cook Time: 1 hour 40 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 491 kcal
• Sugar: 3 g
• Sodium: 742 mg
• Fat: 26 g
• Saturated Fat: 11 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 10 g
• Protein: 35 g
• Cholesterol: 87 mg