Mexican inspired Chili Beans

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Bold, spicy, and soul-warming! These Mexican-inspired chili beans bring together the rich earthiness of pinto and black beans, the smoky heat of chipotle and chili powder, and the comforting touch of tomatoes, onions, and garlic. Whether you’re serving them as a main dish with rice or as a hearty side for tacos or grilled meats, this recipe will have everyone coming back for seconds (maybe thirds!).

Ingredients:

  • 2 tbsp olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 jalapeño, finely chopped (optional for heat)

  • 1 tbsp chili powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp dried oregano

  • 1/2 tsp chipotle powder or 1 chopped chipotle in adobo

  • 1 can (15 oz) pinto beans, drained and rinsed

  • 1 can (15 oz) black beans, drained and rinsed

  • 1 can (14.5 oz) diced tomatoes

  • 1/2 cup tomato sauce

  • 1/2–1 cup vegetable or chicken broth

  • Salt and pepper, to taste

  • Juice of 1/2 lime

  • Fresh cilantro, chopped (for garnish)

  • Instructions:

    1. Sauté the aromatics
      In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and jalapeño; cook for 1 minute more.

    2. Spice it up
      Sprinkle in chili powder, cumin, smoked paprika, oregano, and chipotle. Stir well to coat the onions and bloom the spices for about 30 seconds.

    3. Add beans and tomatoes
      Pour in the pinto beans, black beans, diced tomatoes, and tomato sauce. Stir everything together.

    4. Simmer
      Add broth to reach desired consistency (start with 1/2 cup). Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.

    5. Season and finish
      Taste and season with salt, pepper, and a squeeze of fresh lime juice for brightness.

    6. Serve
      Spoon into bowls and garnish with chopped cilantro. Great with warm tortillas, rice, or a dollop of sour cream!

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