Mexican Pinto Bean Chili

A hearty, flavorful vegetarian chili packed with pinto beans, tomatoes, peppers, and warm Mexican spices.

Ingredients
2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
2 (15 oz / 425 g) cans pinto beans, drained and rinsed
1 (28 oz / 800 g) can crushed tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
Optional Toppings
Shredded cheese
Sour cream
Diced avocado
Chopped cilantro
Sliced jalapeños
Lime wedges
Crushed tortilla chips

Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and bell peppers. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the chili powder, cumin, paprika, oregano, and cayenne. Cook for 1 minute, stirring constantly.
Stir in the tomato paste.
Add the pinto beans, crushed tomatoes, vegetable broth, salt, and black pepper.
Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
Taste and adjust seasonings as needed.
Serving Suggestions

Serve hot with:

Warm cornbread
Rice
Tortillas
Tortilla chips
Tips
For a meatier texture, mash about 1 cup of the beans before adding them to the pot.
Add corn or diced zucchini during the last 15 minutes of cooking for extra vegetables.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.

Serves: 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour