Ingredients:
- 2 cups dried pinto beans (or 3 cans, drained and rinsed)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 bell pepper, diced
- 1 jalapeño, minced (optional)
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 (14-ounce) can diced tomatoes
- 3 cups vegetable broth
- 1 cup corn kernels (fresh, frozen, or canned)
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
- Prepare the Beans (if using dried):
- Rinse and soak the pinto beans overnight.
- Drain and cook in a pot with water until tender (about 1-1.5 hours). Set aside.
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the onion and sauté until translucent, about 5 minutes.
- Stir in garlic, bell pepper, and jalapeño, and cook for another 3 minutes.
- Spice It Up:
- Add cumin, chili powder, smoked paprika, and oregano. Stir for about 1 minute until fragrant.
- Build the Chili:
- Pour in the diced tomatoes and vegetable broth. Stir to combine.
- Add the cooked (or canned) pinto beans and corn.
- Simmer:
- Reduce the heat to low and let the chili simmer for 25-30 minutes, stirring occasionally. Add water or broth if needed to achieve your desired consistency.
- Season and Finish:
- Taste and adjust salt and pepper.
- Stir in lime juice just before serving.
- Serve:
- Ladle into bowls and garnish with fresh cilantro. Optional toppings: avocado slices, shredded cheese, sour cream, or tortilla chips.
Enjoy this hearty, flavorful chili! 😊
