Quick Pinto Chili Twist
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A speedy chili with pinto beans, infused with smoked paprika and cumin. Quick sauté of veggies with garlic, swapped out tomatoes for fire-roasted diced ones. Herb mix includes cilantro leaves instead of basil alongside thyme and oregano. Cayenne pepper range shifted for mild to medium heat. Ready in about half an hour. Vegan, gluten-free, no nuts or dairy. Bread optional.
Prep:
20 min
Cook:
25 min
Total:
45 min
Servings:
4 servings
#vegan
#gluten-free
#bean chili
#quick meals
#smoky chili
#weeknight dinner
Beans are reliable. Pinto beans especially. Thick, creamy texture that can hold up to quick cooking. The highlight? Fire-roasted tomatoes bring a subtle smoky edge, not just straight acidity. Garlic and onions provide foundational aromatics. Herby with a change — dried cilantro adding a fresh undertone, swapping out the usual basil. Smoked paprika and cumin deepen the chili vibe without overwhelming. That cayenne range lets you dial in the heat, subtle or noticeable. Minimal fuss, maximum flavor. Fast simmer. No long braising or stirring. Vegan, gluten-free, dairy-free. Quick weeknight fix. Bread slices on the side, if it suits you. A chili that doesn’t need hours. Just straightforward, hearty, and spicy.
Ingredients
- 1 medium yellow onion, finely diced
- 45 ml (3 tbsp) extra virgin olive oil
- 3 cloves garlic, minced
- 2 cans 540 ml (19 oz) pinto beans, drained and rinsed
- 1 can 540 ml (19 oz) fire-roasted diced tomatoes
- 30 ml (2 tbsp) chili seasoning mix
- 15 ml (1 tbsp) dried cilantro leaves
- 5 ml (1 tsp) dried thyme
- 5 ml (1 tsp) dried oregano
- 2 ml (1/2 tsp) smoked paprika
- 1-3 ml (1/4 to 1/2 tsp) cayenne pepper
- 5 ml (1 tsp) ground cumin
About the ingredients
Yellow onions chosen here for sweetness. Reduced oil slightly to moderate richness without losing flavor. Garlic minimized to three cloves—keeping it fragrant but avoiding overpower. Pinto beans remain main protein and texture; fire-roasted diced tomatoes replace plain canned tomatoes for added smoky depth. Cilantro leaves dried instead of basil to freshen the herb profile. Smoked paprika and cumin introduced to fill in flavor gaps, complementing chili seasoning. Cayenne pepper adjusted downward for subtle kick with room to increase. The ingredient swap keeps essence but shifts taste direction just enough. Beans are rinsed but not pre-cooked separately; allows them to soak flavor in the pot. No extra liquid needed as tomatoes and beans provide moisture. Spices measured carefully for balance. The result is chili that’s bold but clean, complex but simple.
Method
- Heat oil in medium pot over medium heat.
- Add onion. Stir until translucent about 5-7 minutes.
- Toss in minced garlic. Cook 1-2 minutes till fragrant, no browning.
- Mix in chili seasoning, cumin, paprika, thyme, oregano, cilantro leaves, cayenne. Stir well.
- Pour in pinto beans and fire-roasted tomatoes.
- Scrape bottom to loosen bits. Bring liquid to rapid simmer.
- Reduce heat to medium-low. Cover partially. Let simmer 15-20 minutes, stirring occasionally.
- Taste. Add salt and black pepper to preference.
- Serve hot. Bread slices optional but recommended to soak up juices.
Cooking tips
Start by heating oil medium heat, essential to mellow onions. Stir gently until translucent, around seven minutes—not burnt or browned. Garlic added late to prevent bitterness but early enough to flavor oil. Spice blend—assemble separately if you like, but adding all at once here—stirred into hot onions and garlic to bloom. Beans and tomatoes added after spices to absorb essence from oil and herbs. Scraping pot bottom keeps flavors up, avoids scorching. Simmer time slightly increased to allow mixture to meld and thicken without drying out. Partial cover helps maintain moisture but permits evaporation for concentration. Occasional stirring ensures even heat distribution. Final seasoning after cooking lets you adjust salt and pepper to your taste. Serve as-is or with crusty bread for scooping. No need for garnish but fresh herbs like cilantro could add a bright note. The whole process fits a 45-minute window, easy midweek without complicated prep.
Chef's notes
- 💡 Heat oil medium first. Onion diced fine. Stir often. Don’t brown. Just soft translucent. Timing matters. Garlic goes in late. Avoid bitter burnt bits. Spices tossed right after, bloom flavor quick - no separate toasting needed. Keep pot scraped bottom prevents scorch. Stir occasionally while simmering; nothing thickens if left dry. Partial lid help moisture, stops drying but lets steam concentrate taste. Simmer 15-20 min enough, beans soak spices directly. No extra water needed.
- 💡 Use cans pinto beans drained, rinsed. No pre-cooking saves time. Fire-roasted diced tomatoes add smoky depth, not acidity punch alone. Dried cilantro leaves swapped in for basil. Fresh would overpower. Keep herbs measured – thyme, oregano balanced for savory layer. Cayenne adjustable - start low if unsure. Chipotle powder swap for smoky heat possible if want twist. Don’t go overboard on cumin; too much earthy can mask tomato profile.
- 💡 Oil measured at 3 tablespoons slightly reduced versus heavier versions. Keeps chili lighter but still rich. Onion choice yellow for natural sweetness, adds depth without raw bite. Garlic quantity at three cloves – fragrant but subtle. Spices mixed all at once in pot, no separate melding needed. Use medium-low heat simmer to avoid sticking. Stirring important but don’t overdo. Chili thickens well, add water only if want soupier texture. Bread optional but recommended to mop juice nicely.
- 💡 Simmer time crucial. Let flavors meld but don’t rush. Partial cover keeps moisture balanced; too tight lids trap steam, dilutes flavor. Scraping pot bottom each stir, lifts caramelized bits, builds complexity. Don’t overcook, beans already cooked, just warming and soaking spice. Salt and pepper last step lets you adjust final seasoning to taste. Makes leftovers great - flavors deepen overnight, heat mellows slower chili spices. Reheat slowly, stir frequently avoiding burn.
- 💡 Spice mix flexibility. Pre-made chili seasoning works fine. Adding cumin and smoked paprika fills gaps without overpower. Adjust cayenne differently depending on heat tolerance - mild to medium range. Substitute chipotle powder for smoky heat alternative, impacts flavor profile distinctly. Keep eye on simmer temperature; too hot sticks, scorch, bitter notes sneak in. Cooling after cooking intensifies flavor bonding. Ready in about 45 minutes total, no long braise or slow cook needed.
Common questions
Can I use other beans?
Yes, black or kidney can swap in easily. Texture changes, pinto creamier. Cooking times stay close 'cause beans canned. Just rinse well same way. Fire-roasted tomatoes combo still works. Adjust spices lightly since bean flavor varies.
How to control heat level?
Cayenne pepper adjusts easily. Start quarter teaspoon, taste after simmer. Add more if needed. Swap chipotle powder for smokier kick. Avoid too much to keep mild to medium. Some prefer no cayenne at all; spices still flavorful enough. Experiment with amounts.
Chili too thick or dry?
Add water or broth little by little. Simmer gently after, stir often. Keeps moisture balance. Partial lid helps prevent drying. Too high heat burns edges, stir prevent. If thickens more than wanted, add extra liquid at end when reheating too.
Storage tips?
Refrigerate in airtight container few days fine. Flavors deepen overnight. Freeze portions for longer term. Thaw slowly, reheat on stove, low heat. Adding splash water or broth helps loosen texture after frozen. Don’t leave out room temp long, beans and tomatoes sensitive. Reheat completely hot every time.
