Teresa's Recipes
Hearty Pinto and Black Bean Chili
Warm your soul with this robust and hearty Pinto and Black Bean Chili. Packed with protein-rich beans, vibrant tomatoes, and a medley of spices, this dish not only satisfies your hunger but also delights your taste buds. Perfect for chilly evenings or gatherings with friends, this chili embodies the spirit of communal dining and is sure to become a staple in your home. Originating from the southwestern United States and inspired by traditional Mexican flavors, this chili offers a delightful blend of textures and flavors that will transport you to a cozy kitchen filled with the aroma of simmering spices.
Ingredients
- 2 tablespoons Olive oil
- 1, diced Onion
- 4 cloves, minced Garlic
- 1, diced Red bell pepper
- 1 can (15 oz), drained and rinsed Pinto beans
- 1 can (15 oz), drained and rinsed Black beans
- 1 can (14.5 oz) Diced tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 1 teaspoon Paprika
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 1 teaspoon (adjust to taste) Salt
- 1/2 teaspoon (adjust to taste) Black pepper
- 1/4 cup, chopped (plus more for garnish) Fresh cilantro
- 1, juiced Lime
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 300
- Fat: 6g
- Carbs: 54g
- Protein: 14g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, and red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Stir in the pinto beans, black beans, diced tomatoes, and tomato paste. Add the chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Stir well to combine all the ingredients.
- Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and let it cook uncovered for about 30 minutes, stirring occasionally to prevent sticking.
- Once the chili has thickened and the flavors have melded together, remove it from heat. Stir in the fresh cilantro and lime juice, adjusting the seasoning if necessary.
- Serve hot, garnished with additional cilantro and a wedge of lime for an extra burst of flavor.
Tips
- For added depth of flavor, consider adding a diced jalapeño for some heat.
- This chili can be made ahead of time and tastes even better the next day as the flavors continue to develop.
- Serve with crusty bread, over rice, or with tortilla chips for a delicious twist.