Pinto Bean Chili Recipe
This pinto bean chili has coffee in it, don’t make that face until you’ve tried it! One pot, 30 minutes, smoky hatch chiles, and a depth of flavor that'll make you wonder what you've been doing with your life up until this exact moment.
Servings: 12 Cups
Calories: 140kcal
Cost: $12
Equipment
- Metal spoon
Ingredients
For the Chili:
- 4 teaspoons olive oil
- 1 ½ cups onion diced
- 1 cup celery diced
- 1 cup red bell pepper diced
- 1 tablespoon garlic minced
- 4 oz. canned fire-roasted hatch chiles
- 1 tablespoon Mexican chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon oregano
- 2 14 oz. cans pinto beans drained and rinsed
- 1 cup strong brewed coffee
- 2 cups unsalted vegetable stock
- 28 oz. canned diced tomatoes (preferably fire roasted)
- 2 tablespoons tomato paste
- 1 ½ cups refried beans
- 2 tablespoons brown sugar or coconut sugar
- 2 teaspoons salt or to taste
- ½ cup cilantro chopped
Optional Garnishes:
- ½ cup vegan cheddar
- ⅓ cup vegan sour cream
- ¼ cup red onion minced
- 1 jalapeño sliced
- ¼ cup cilantro leaves
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. After 90 seconds when the oil is hot, add the onion, celery, and red bell pepper. Sauté for 5-6 minutes until softened and fragrant.
- Add the garlic, hatch chiles, chili powder, smoked paprika, cumin, coriander, and oregano directly to the pot. Stir constantly for 60-90 seconds, making sure not to burn the spices or garlic.
- Add the pinto beans, coffee, vegetable stock, diced tomatoes, tomato paste, refried beans, and brown sugar. Stir well to combine, then bring the chili to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally, until the chili reaches the desired thickness.
- Season with salt to taste and stir in the cilantro.
- Ladle into bowls and top with vegan cheddar, sour cream, red onion, jalapeño slices, and fresh cilantro leaves.
Notes
🫘 Eat, Mash, Love
Halfway through the simmer, mash roughly ¼ of the beans against the side of the pot. It releases their starch into the broth and thickens the chili without a single extra ingredient.
☕ No Country for Weak Coffee
Weak coffee just makes the broth waterier. Make it strong.
🧂 Salt Bae-braham Lincoln
Hold off on salting until the very end. The broth concentrates as it simmers, so you won't know the true salt level until it hits your preferred consistency.
Nutrition
Calories: 140kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 900mg | Potassium: 416mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1032IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 2mg