Pinto Bean Chili Recipe
Savor the rich flavors of our Pinto Bean Chili! This hearty twist on a classic combines spices, New Mexico chilies, and a hint of maple syrup. Perfect for any meal!
Keywords
- slow cooker
- instant pot
- easy
- dried
- vegan
- homemade
- vegetarian chili
- spicy chili
- hearty meal
- bean stew
- plant-based protein
- healthy chili
- easy dinner
- comfort food
- chili recipe
- New Mexico chilies
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at classicbakes.com.
Cooking tools:
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
Ingredients
- 3 large dried New Mexico chilies, stems removed
- 1 1/2 cups Water
- 2 tablespoons Olive Oil
- 1 medium Red Onion, diced
- 1 medium Red Bell Pepper, diced
- 4 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/4 teaspoon Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper
- 1 (15-ounce) can of diced Tomatoes
- 1 cup Tomato Sauce
- 2 cups canned Pinto Beans, drained, rinsed
- 1 teaspoon Maple Syrup
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