It was a chilly autumn evening when I first experimented with this Pinto Bean Chili. My friends had gathered for our annual pumpkin-carving night, and I wanted to create something warm and comforting to keep the spirits high as we crafted our spooky masterpieces. With a pot bubbling on the stove and the aroma wafting through the air, I could hardly wait for everyone to take their first bite. The chili turned out to be a hit, bringing smiles, laughter, and full bellies amidst the clattering of carving tools and the flickering candlelight.
Since that delightful evening, I’ve made this chili countless times, each batch bringing back the joy of those moments. It’s simple yet flavorful, and the pinto beans add a creamy texture that elevates it to a whole new level. Here’s how to whip up a pot of this delicious dish.
Ingredients
1 cup dried pinto beans, soaked overnight
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, diced (any color you prefer)
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
4 cups vegetable broth
1 tablespoon olive oil
Fresh cilantro, chopped (for garnish)
Sour cream (optional, for serving)
Instructions
Begin by rinsing the soaked pinto beans under cold water and draining them well. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. The kitchen should already start to feel warm and inviting.
Next, stir in the minced garlic and diced bell pepper. Sauté for another 3-4 minutes until the peppers soften and the garlic becomes fragrant. The colors will brighten the pot, making it look as appetizing as it smells.
Now, add in the drained pinto beans, diced tomatoes (with their juices), chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together, allowing the spices to coat the beans and vegetables evenly.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes to an hour. During this time, the beans will become tender and absorb all those wonderful flavors.
After the cooking time, taste the chili and adjust the seasoning if necessary. If you prefer a thicker chili, you can use a potato masher to mash some of the beans against the side of the pot. This will create a creamier consistency.
Once it’s perfectly seasoned and smelling divine, ladle the chili into bowls, garnish with fresh cilantro, and serve with a dollop of sour cream if desired. This hearty Pinto Bean Chili is sure to warm your heart and fill your stomach, making it a perfect dish for gathering with friends or family. Enjoy every spoonful and let the flavors take you back to that cozy evening of laughter and creativity!