Get ready to transform your dinner routine with the most soul-warming, protein-packed vegan chili you've ever tasted! This Pinto Bean Chili isn't just another recipe—it's a flavor explosion that proves plant-based meals can be incredibly satisfying, hearty, and absolutely delicious. Whether you're a committed vegan, a curious foodie, or just looking to add more plant-powered meals to your repertoire, this chili will have you coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups pinto beans, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups diced tomatoes
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups vegetable broth
Instructions
- Prepare all ingredients by washing and chopping vegetables. Measure out spices and have vegetable broth ready.
- Heat a large pot or Dutch oven over medium heat. Add a small amount of olive oil or vegetable broth to prevent sticking.
- Sauté chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and chopped bell pepper, cooking for an additional 2 minutes until vegetables are fragrant and softening.
- Sprinkle chili powder and cumin over the vegetables, stirring to coat and release their aromatic oils.
- Pour in diced tomatoes and vegetable broth, stirring to combine all ingredients thoroughly.
- Add cooked pinto beans to the pot, gently mixing them into the liquid and vegetable mixture.
- Bring the chili to a gentle simmer, then reduce heat to low and cover the pot.
- Allow the chili to cook for 25-30 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Taste and adjust seasoning with salt and pepper as needed.
- Remove from heat and let the chili rest for 5 minutes before serving to allow flavors to meld.
- Serve hot, optionally garnishing with fresh cilantro, diced avocado, or vegan sour cream.
Tips
- For maximum flavor, toast your spices briefly in the pot before adding other ingredients to release their essential oils and deepen the taste profile.
- Use freshly cooked or high-quality canned pinto beans for the best texture and flavor. If using dried beans, soak them overnight for optimal tenderness.
- Don't rush the simmering process—slow cooking allows the flavors to meld and develop a rich, complex taste.
- For extra depth, consider adding a splash of smoked paprika or a small amount of liquid smoke to enhance the chili's smoky undertones.
- Make this chili in larger batches—it freezes beautifully and often tastes even better the next day as the flavors continue to develop.
- Experiment with toppings like pickled jalapeños, nutritional yeast, or crushed tortilla chips to add texture and additional flavor dimensions.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 50g
Protein: 15g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
