This chili is thick, smoky, and packed with protein from pinto beans. Sweet corn adds pops of brightness and the spice level is warm without being overwhelming. It is the kind of meal that feeds a crowd, gets better as leftovers, and goes with just about any topping you can think of.
Ingredients
- 2 cups dried pinto beans, soaked overnight and drained
- 2 cups corn kernels (fresh or frozen)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp cayenne
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, chili powder, cumin, smoked paprika, and cayenne. Stir for 1 minute.
- Add the soaked beans, crushed tomatoes, and broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 to 1.5 hours until the beans are tender.
- Stir in the corn and cook for 5 more minutes.
- Adjust seasoning and serve with your favorite toppings.
Notes
- For a faster version, use 4½ cups cooked pinto beans and simmer for 20 minutes.
- Top with diced avocado, cilantro, a squeeze of lime, and a dollop of sour cream.
- Swap the pinto beans for kidney beans or black beans for variety.
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