Pinto Bean Chili
Ingredients
The chili
-
2
tablespoons
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
2
cloves
garlic, minced
-
1
small
red bell pepper, diced
-
14
ounces
can diced fire-roasted tomatoes
-
1½
cups
cooked pinto beans, drained and rinsed
-
1½
cups
cooked kidney beans, drained and rinsed
-
1
cup
water or broth
-
3
pieces
chipotle peppers from a can of chipotles in adobo, diced
-
3
tablespoons
adobo sauce
-
1
cup
corn kernels, fresh or frozen
-
½
teaspoon
sea salt, plus more to taste
-
1
tablespoon
fresh lime juice
Toppings
-
as desired
Avocado or Guacamole
-
as desired
Greek yogurt or sour cream
-
as desired
Sliced jalapeño peppers
-
as desired
Fresh cilantro
-
as desired
Pickled Onions
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, salt, and pepper; cook until translucent.
- Stir in minced garlic and diced red pepper; cook until soft.
- Add diced tomatoes, pinto beans, kidney beans, water, chipotles, adobo sauce, corn, salt, and pepper.
- Cover and simmer on low heat for 25 minutes, stirring occasionally.
- Stir in lime juice and adjust seasoning to taste.
- Serve with desired toppings.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
300
Total fat
10g
Total carbohydrates
45g
Total protein
15g
Sodium
500mg
Cholesterol
0mg
You might also like