Best Pinto Bean Chili Recipes

PINTO BEAN CHILI

Steps:

• Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

PORK AND PINTO BEAN CHILI

Steps:

• Soak pinto beans in 4 cups water overnight. Drain in a colander, and set aside.
• Heat a grill, or turn on the broiler. Roast poblanos, turning, until completely charred, 5 1/2 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove seeds. Finely chop them.
• Place pork in a medium bowl, and crumble achiote paste over top. Using your hands, rub paste into pork.
• Place a saucepan over high heat. When hot, coat with cooking spray. Add pork. Cook, stirring occasionally, until browned, about 2 minutes. Transfer to a plate.
• Reduce heat to medium. Add onions and garlic; cover. Cook, stirring, until onions have softened, about 6 minutes. Add cumin, bay leaf, and chiles; cook until mixture begins to stick to bottom of pan, about 2 minutes. Add vinegar, and cook, stirring, 30 seconds more.
• Add chicken stock, pinto beans, and pork. Bring to a simmer, and cover. Cook 1 hour. Divide among four bowls, and serve.

EMERIL'S TURKEY AND PINTO BEAN CHILI

Steps:

• In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.
• Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.

PINTO-BEAN MOLE CHILI

Steps:

• Slit chiles lengthwise, then stem and seed. Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds. Tear into small pieces.
• Pulse cumin seeds and chiles in grinder until finely ground. Transfer to a small bowl and stir in oregano, cinnamon, and 1 1/2 teaspoons salt.
• Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened. Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with their juice, and water and simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.
• Stir in beans and simmer 5 minutes. Season with salt.

PINTO BEAN AND VEGETABLE CHILI

Steps:

• In a large bowl let the pinto beans soak in enough water to cover them by 2 inches overnight and drain them, or quick-soak them and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, and the cayenne, and cook the mixture, stirring, for 30 seconds. Add the beans and the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 45 minutes to 1 hour, or until the beans are tender. Add the broth, the tomatoes, the bell pepper, and the corn and simmer the mixture, stirring occasionally, for 20 minutes. Add the bulgur and the zucchini and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini is just tender. Stir in the remaining 2 garlic cloves, minced, the Worcestershire sauce, the olives, and salt and pepper to taste, simmer the chili for 5 minutes, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

PINTO BEAN SWEET POTATO CHILI

Steps:

• Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.

WEIGHT WATCHERS QUICK BEEF AND PINTO BEAN CHILI - POINTS = 6

Steps:

• Coat a large skillet with cooking spray and heat over medium-high heat. Add garlic and frozen vegetable mixture; cook, stirring occasionally, until vegetables thaw and any liquid evaporates, about 3 minutes. Add beef and cook, stirring frequently, breaking up clumps of beef with a wooden spoon, about 2 minutes.
• Add diced tomatoes, crushed tomatoes, chili powder, oregano, salt, black pepper and beans; cook over high heat, stirring occasionally, until some liquid evaporates, meat is cooked through and chili thickens slightly, about 3 minutes. Yield about 1 1/4 cups per serving.

TURKEY AND PINTO BEAN CHILI

Steps:

• Generously spray bottom of heavy large pot with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes. Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes with juices, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI

Steps:

• Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally until crisp-tender.
• Stir in remaining ingredients except spaghetti and beans. Heat to boiling; reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.
• Stir in spaghetti and beans. Heat to boiling; reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.

EASY HEALTHY TEX-MEX TURKEY & PINTO BEAN CHILI | SIMPLE NOURISHED LIVING

Steps:

• Add bacon to dutch oven, or multi-cooker, and cook on medium 6-8 minutes, until crisp.
• Add onions, garlic and jalapeños. Stirring frequently until softened (about 5 minutes).
• Add turkey and break up the meat. Cook until browned (about 10 minutes).
• Add chili powder, cocoa, and cumin. Stir for 1-2 minutes.
• Break up tomatoes with your hands and add along with remaining puree fro the cans to the pot.
• Add molasses, water, and salt. Reduce heat to simmer and cook covered for 15 minutes.
• Add beans. Continue cooking uncovered for 30-45 minutes.

SPICY CROCK POT PINTO BEAN CHILI

Steps:

• Place all items into crock pot. More broth can be added if desired.
• Cook on low for 6-8 hours or high for 3-4 hours.

SPICY PINTO BEAN CHILI

Steps:

• Rinse and sort beans. Soak overnight or use quick-soak method. Discard liquid. Add the water; bring to a boil. Cover and simmer until the beans are almost tender, about 1 hour. , Add all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender and flavors have blended, stirring occasionally. Top with cheese if desired.

PRESSURE-COOKER PORK AND PINTO-BEAN CHILI

Steps:

• Preheat broiler. Roast poblanos under broiler, turning, until completely charred, about 5 minutes. Transfer to a medium bowl; cover tightly with plastic wrap. Let sit 10 minutes. Using your hands, rub off most of charred skin, rinsing hands frequently under cold running water. Slice poblanos in half, and remove ribs and seeds. Finely chop chiles.
• Heat 2 tablespoons oil in a 6- to 8-quart stovetop pressure cooker over medium-high, or in an electric pressure cooker set to saute. Season pork with salt and pepper. Add half the pork and cook, stirring occasionally, until browned, about 5 minutes; transfer to a plate. Repeat with remaining pork; transfer to plate.
• Add remaining 1 tablespoon oil, the onions, and garlic to pressure cooker, and cook, stirring occasionally, until softened, about 6 minutes. Add cumin, oregano, bay leaves, and poblanos, and cook, stirring, until combined, about 1 minute. Add vinegar, stock (8 cups for stovetop; 7 cups for electric), beans, reserved pork along with any accumulated juices, and 1 teaspoon salt, stirring up the browned bits, and bring to a boil.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 26 minutes. Remove from heat, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 31 minutes and let it come to pressure. Once time is complete, quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
• Let pork and beans stand, uncovered, for 30 minutes in liquid. (Discard bay leaves.) Season with salt and pepper and serve.

PINTO BEAN CHILI WITH CORN AND WINTER SQUASH RECIPE - (4/5)

Steps:

• Heat olive oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic; cover and cook 5 minutes or until tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Place onion mixture in a 5-quart electric slow cooker. Add butternut squash and next 6 ingredients (through chiles). Cover and cook on low 8 hours or until vegetables are tender and chili is thick. Sprinkle with cheese; serve with lime wedges.

QUICK PINTO BEAN CHICKEN CHILI

Steps:

• 1. Saute onions, celery, and bell pepper in olive oil.
• 2. Add the chicken and saute until the onions are translucent.
• 3. Turn down the heat. Add smoked paprika and rest of the spices.
• 4. Cover and simmer about 5-minutes to infuse the smoked paprika into the chicken.
• 5. Add broth.
• 6. Then add Rotel tomatoes and refried pinto beans. (For this recipe, I use ready-made beans, which I might have used for another meal).
• 7. Stir the pot well so beans are mixed in. Cover and bring to a boil; then turn down to simmer for 30-40 minutes.
• 8. Add shredded cheese just before serving with your favorite chips or crackers.

TURKEY AND PINTO BEAN CHILI

Steps:

• Large, heavy pot, cook bacon on med-high stirring occasionally til fat rendered and bacon crisp, about 8 mins. Add onions and pepper, cook stirring occasionally til vegs soften, about 3 mins. Add turkey, chili powder, cumin, garlic and oregano and cook, breaking up meat with wooden spoon til cooked through and lightly browned, 6-8 mins. Season w/s&p. Add tomatoes and juice, beans and 2 cups (reduce slightly) water. Bring to boil. Reduce to rapid simmer, partially cover, and cook stirring occasionally til sauce thickens, 20 mins. (To store, refrig cooled chili in airtight container, up to 3 days.) Serve topped w/cilantro.

PINTO BEAN CHILI WITH MEXICAN SAUSAGE

Steps:

• In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
• To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
• Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
• Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
• Add in sausage slices.
• Cover and cook on LOW for 9-12 hours, stirring occasionally.
• During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
• If the chili is too thin, leave the lid off and cook a bit longer.
• Serve with the toppings of your choice.

TURKEY-PINTO BEAN CHILI

Steps:

• Heat broth in a large saucepan. Add turkey, onion and garlic and saute till turkey is no longer pink.
• Add the rest of the ingredients, except the scallions. Bring to a simmer, cover and cook, stirring every so often, for 25 minutes.
• Serve topped with scallions.

THREE-ALARM SPAGHETTI AND PINTO BEAN CHILI

Steps:

• 1. Heat oil in 4-quart Dutch oven over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.2. Stir in water, taco sauce, chili powder, salt, cinnamon and tomatoes. Heat to boiling reduce heat to medium-low. Simmer uncovered 5 minutes, stirring occasionally.3. Stir in spaghetti and beans. Heat to boiling reduce heat to medium. Cook uncovered 8 to 10 minutes, stirring occasionally, until spaghetti is tender. Garnish each serving with sour cream and jalapeño chilies.NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 315 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 940mg Carbohydrate 67g (Dietary Fiber 15g) Protein 15g % DAILY VALUE: Vitamin A 10% Vitamin C 44% Calcium 12% Iron 28% DIET EXCHANGES: 4 Starch 1 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SUN OVEN PINTO BEAN CHILI WITH SWEET POTATO

Steps:

• Set Sun Oven out to preheat. Put the beans in a dark pot with enough water to cover them by about two inches. Put a lid on the pot and cook in the Sun Oven until tender about 1-1/2 hours. Heat the oil in a separate pot. (If possible, use two pots that fit in the solar oven together so the beans and sweet potatoes can cook at the same time.) Add chopped onion to heated oil and sauté until the onion is soft. Stir in chili powder. Add water, sweet potato and tomato. Put a lid on the pot; place it in the Sun Oven until sweet potato is tender, about 45 minutes. Remove the sweet potato mixture from the Sun Oven, transfer it to a large Dutch oven and puree with a hand held blender until smooth. Drain the cooked beans reserving cooking liquid. Combine beans with pureed sweet potato mixture in Dutch oven. Add enough cooking liquid to achieve the desired consistency. Return Dutch oven to the solar oven. Leave it in for at least an hour to allow the flavors to blend. Remove the Sun Oven, mix in cilantro and lime peel. Season to taste with salt and pepper.