Pinto Bean and Vegetable Chili
Pinto Bean and Vegetable Chili is one of our favorite winter dinners. I start this chili by cooking carrots, celery, cabbage, onions, and garlic until they’re tender. Then, I add in chili powder, tomatoes, chicken stock, and pinto beans and simmer them all together. Finally, I top each hearty bowl with sour cream, sliced radishes, chopped red onion, and cilantro leaves. We like these bowls for several reasons. First of all, I like that I can make this chili in just one hour. Secondly, I like that I can make this chili ahead of time. In fact, I think this is the ideal dish to make the day before you want to serve it. When I make this soup a day ahead, I add some water before reheating it. Since, the chili thickens as it stands in the refrigerator. But the water thins it out easily. And, lastly, we all love the rich and hearty flavors in this chili.
The Equipment I Used
- A Dutch Oven- I like to cook my chili in an enameled cast iron Dutch oven. But you can use any five quart or larger pot.
The Ingredients Needed for Pinto Bean and Vegetable Chili
- Chopped Tomatoes- You’ll need canned chopped tomatoes. I like to use the Pomi brand boxed chopped tomatoes. I like them because they don’t contain sodium or citric acid.
- Beans- I usually use pinto beans. But this time I used cannellini beans and it still tasted delicious.
- Chicken Stock- I used my homemade chicken stock. The recipe is attached below. To make this a vegetarian dish, use vegetable broth instead of chicken stock.
How I Made my Chili
- First, I cooked the vegetables until they were tender.
- Then, I added the rest of the ingredients and cooked everything until the flavors all combined.
- Finally, I topped each bowl with radishes, cilantro, and red onions.
If you like beans, you need to try this warm and comforting Pinto Bean and Vegetable Chili.
Pinto Bean and Vegetable Chili
Ingredients
- 3 tbsp. extra virgin olive oil, divided
- 1 cup each chopped cabbage, celery, onions and carrots
- 1 tbsp. minced garlic
- ¼ tsp. each kosher salt, and black pepper, garlic powder, paprika
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 tbsp. ground cumin
- ½ tsp. kosher salt
- 2 cups cooked pinto beans
- 1½ cups canned chopped tomatoes
- 1¾ cups chicken stock
- 1 cup sour cream
- ½ cup sliced radishes
- ½ cup chopped red onion
- ½ cup cilantro leaves
Instructions
- To begin, heat the oil on low heat in a Dutch oven. Cook the onion until it's soft, for about ten minutes. Add the garlic and cook it for one minute. Add the carrots, celery, and cabbage and cook until they're tender, about ten minutes. Add the the spices and the salt and cook for thirty seconds.
- Stir in the pinto beans, tomatoes, and chicken stock. Cover and simmer for 15 minutes. Top each bowl with the radishes, cilantro, sour cream, and red onion.
Nutrition
Chicken Stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
