Mexican-Style Chili Beans

Ingredients

• 1 lb dried pinto beans, rinsed and soaked overnight, then drained
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 jalapeño, finely diced (optional)
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 tbsp tomato paste (optional, for a richer flavor)
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic and jalapeño and cook for 1 minute.
3. Add the chili powder, cumin, smoked paprika, and oregano. Cook for 30 seconds until fragrant.
4. Stir in the diced tomatoes and tomato paste (if using).
5. Add the soaked pinto beans and pour in the broth. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until the beans are tender. Add more broth or water if needed.
7. Season with salt and black pepper. For a creamier texture, mash some of the beans with the back of a spoon and stir them back into the pot.
8. Garnish with fresh cilantro and serve hot.

Serving Suggestions

Serve with warm tortillas, Mexican rice, cornbread, or as a side for tacos, burritos, grilled meats, or eggs.

Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 1½–2 hours
Servings: 6–8

Enjoy!