Spicy Pinto Bean Chili Recipes

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PINTO BEAN CHILI



Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

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.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

SPICY THREE-BEAN PANTRY CHILI



Spicy Three-Bean Pantry Chili image

This vegetarian chili gets its rich flavor from caramelizing tomato paste and warming herbs, rather than long hours of cooking. You can amp up the heat by using a spicy salsa or some of the adobo paste (though the chile itself is pretty hot). Add corn for some sweetness, or canned hominy for a chunkier and funkier chili.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons tomato paste
1 chipotle in adobo, smashed with a fork into a fine paste
3 tablespoons chili powder
1 teaspoon dried oregano
Two 16-ounce jars mild salsa (about 3 1/2 cups)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
Three 15-ounce cans beans, such as kidney, black and pinto beans, or your preference, drained (but not rinsed)
One 15-ounce can hominy or corn, drained (but not rinsed)
1 cup long-grain white rice
1/4 cup cider vinegar
Serving Suggestions: Tortilla chips and sliced pickled jalapenos

Steps:

  • Heat the oil in a medium pot over medium-high heat. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 90 seconds. Add the chipotle, chili powder and oregano, and cook, stirring, for 1 minute. Stir in the salsa and 1 1/4 cup water. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
  • Meanwhile, bring 1 1/2 cups water to a boil in a small saucepan with a lid. Stir in the rice, reduce the heat to medium low, cover and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes.
  • Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute. Fluff the rice with a fork, divide it among 6 serving bowls and top with the chili. Serve with pickled jalapenos and tortilla chips, if desired.

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS



Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories     Side Dish     Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

  • Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
  • Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
  • Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

SPICY SLOW COOKER PINTO BEANS



Spicy Slow Cooker Pinto Beans image

This makes a lot of beans--a 7-quart slow cooker's worth! This is not fast cooking, but low and slow. And it's not a low-calorie/low-fat meal. My mother started this recipe and was a staple in our home growing up. My brother has perfected it and shared it with us. Serve with anything you desire. In our home, it's tortillas and eggs! These freeze well and reheat/refry beautifully.

Provided by Arizona Desert Flower

Categories     Side Dish

Time 13h35m

Yield 20

Number Of Ingredients 11

2 pounds dried pinto beans, sorted and rinsed
2 large jalapeno peppers, stemmed
4 large cloves garlic
2 smoked ham hocks, or more to taste
1 large onion, cut into large chunks
2 tablespoons salt
1 ½ tablespoons cayenne pepper, or to taste
1 ½ tablespoons ground black pepper
1 teaspoon smoked paprika
1 pound thick-cut bacon, cut into 1-inch pieces
2 (7 ounce) cans chopped green chile peppers

Steps:

  • Place pinto beans in a 7-quart slow cooker and add enough water to cover. Allow to soak for 3 to 4 hours.
  • Combine jalapeno peppers and garlic in a food processor; puree into a paste.
  • Drain beans and return to the slow cooker. Stir in jalapeno-garlic paste. Nestle ham hocks among the beans. Sprinkle onion chunks, salt, cayenne, pepper, and paprika over the beans. Place bacon and green chiles on top.
  • Cover and cook on Low for 10 hours. Remove ham hocks. Cool slightly; shred the meat.
  • Return meat and fat to the slow cooker. Stir for a few minutes to incorporate fat into the beans and give liquid a creamy consistency. Turn off or keep warm until ready to serve.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 31.1 g, Cholesterol 21.7 mg, Fat 8.1 g, Fiber 7.7 g, Protein 15.8 g, SaturatedFat 2.7 g, Sodium 1101.2 mg, Sugar 2 g

SPICY CROCK POT PINTO BEAN CHILI



Spicy Crock Pot Pinto Bean Chili image

This recipe uses convenient frozen pinto beans, not dried. This crock pot chili can be thrown together in just a few minutes usually with items you already have on hand. The spice level can be adjusted by varying the amount of jalapeno's or leaving them out completely.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 10

16 ounces pinto beans, frozen
1 onion, diced
2 garlic cloves, minced
2 stalks celery, diced
1 green pepper, chopped
3 roma tomatoes, diced
1 tablespoon cumin
2 teaspoons oregano
1 (14 1/2 ounce) can reduced-fat beef broth or 1 (14 1/2 ounce) can vegetable broth
3 jalapenos, diced (I have also used 3-4 tablespoons of hot pickled jalapenos when I don't have fresh)

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.

Nutrition Facts : Calories 133.8, Fat 0.9, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 25.3, Fiber 8.3, Sugar 2.9, Protein 7.8

SPICY PINTO BEAN CHILI



Spicy Pinto Bean Chili image

This spicy, meatless chili is a wonderful dish to have during the winter months. I like to serve this with a slice of corn bread on the side.-Chris Moyers, Felton, California

Provided by Taste of Home

Categories     Lunch

Time 3h5m

Yield 3-1/2 quarts.

Number Of Ingredients 14

2 cups dried pinto beans
4 cups water
1 large sweet onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 medium carrots, shredded
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon cayenne pepper
Shredded cheddar cheese, optional

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.

Nutrition Facts : Calories 122 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 485mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 8g fiber), Protein 7g protein.

PINTO BEAN AND VEGETABLE CHILI



Pinto Bean and Vegetable Chili image

Categories     Bean     Garlic     Olive     Onion     Tomato     Super Bowl     Zucchini     Winter     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 17

1 pound (about 2 1/2 cups) dried pinto beans, picked over and rinsed
2 large onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne, or to taste
6 cups water
3 cups chicken broth
a 28-ounce can tomatoes, drained and chopped
1 red bell pepper, chopped fine
a 10-ounce package frozen corn
3/4 cup bulgur
2 medium zucchini, scrubbed well and cut into 3/4-inch pieces
2 tablespoons Worcestershire sauce, or to taste
3/4 cup Kalamata or other brine-cured black olives if desired, pitted and chopped
1/3 cup chopped fresh coriander if desired

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.

SPICY BEEF CHILI WITH BEANS



Spicy Beef Chili with Beans image

Provided by Sharon Michael

Yield Serves 8

Number Of Ingredients 8

1/4 pound bacon, coarsely chopped
2 pounds lean ground beef
1 28-ounce can Italian-style tomatoes, tomatoes chopped, juices reserved
2 15 1/2-ounce cans hot chili beans (with chipotle peppers) or other canned chili beans
1 1.48-ounce package chili seasoning mix
Grated cheddar cheese
Chopped onions
Sour cream

Steps:

  • Sauté bacon in heavy large pot or Dutch oven over medium-high heat until brown, about 4 minutes. Drain off fat and discard. Add beef to pot and sauté until brown, breaking up clumps with back of spoon, about 7 minutes. Add tomatoes with juices, beans and chili seasoning mix. Bring chili to boil. Reduce heat to medium-low and cook until thickened to desired consistency, stirring occasionally, about 40 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Serve, passing cheese, onions and sour cream separately.

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