Course Entrees, Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Quick Vegetarian Pinto Bean Chili

Prep Time 2 hours
Cook Time 30 minutes


Pinto Beans from Scratch:

  • 1 lb pinto beans, dried
  • 10 cups water
  • 1 bay leaf
  • 2 cloves garlic, peeled
  • 1/2 onion, white
  • red pepper flakes, optional
  • salt, to taste

Quick Vegetarian Pinto Bean Chili:

  • 1 onion, yellow; diced
  • 1 bell pepper, red; diced
  • 3 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin, ground
  • 2 cups pinto beans, cooked
  • 1 15 oz can tomatoes, crushed
  • 1 15 oz can tomatoes, fire roasted, diced
  • salt and pepper, to taste
  • toppings, as desired: avocado, cilantro, plain yogurt, lime juice


Pinto Beans from Scratch:

  • Sort dry beans and remove any pebbles or overly dried beans.
  • Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
  • Drain soaking water and rinse beans.
  • In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
  • Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
  • Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Quick Vegetarian Pinto Bean Chili:

  • Dice onion and bell pepper, and mince garlic.
  • In a soup pot over medium heat, sauté onion and bell pepper in olive oil until soft, about 3-4 minutes. Add in minced garlic and sauté for an additional minute until aromatic.
  • Add in chili powder, cumin, cooked pinto beans, crushed tomatoes, fire roasted diced tomatoes, and salt and pepper. Simmer on medium-low heat for 15-20 minutes.
  • Serve topped with avocado, cilantro, yogurt and lime juice.