Are Pinto Beans Good in Chili? Everything You Need to Know

Chili is a versatile dish that comes in many delicious varieties. From classic beef chili to spicy vegetarian versions, there are so many ways to make this hearty soup. One question that often comes up is whether pinto beans make for a good addition to chili. The answer is a resounding yes! Not only are pinto beans a tasty complement, they also pack some great nutritional benefits. Here’s a comprehensive look at why pinto beans are an excellent ingredient for chili.

An Overview of Pinto Beans

Pinto beans are a variety of Phaseolus vulgaris, commonly known as the common bean. They get their name from their mottled skin which resembles the pinto horse breed’s color pattern. Pinto beans have an earthy, mild flavor that combines well with the spices used in most chili recipes. When cooked, pinto beans become soft and creamy, while still maintaining their shape. This makes them the perfect bean to add texture and natural thickness to chili. In terms of nutrition, pinto beans are packed with protein, fiber, iron, magnesium and potassium. The high protein and fiber keep you feeling satisfied and full after a hearty bowl of chili.

Benefits of Adding Pinto Beans to Chili

There are many excellent reasons to include pinto beans when making your chili, Here are some of the top benefits

• Protein – Pinto beans provide a big protein boost, making them ideal for vegetarian chilis or adding more protein to meat chilis. Just one cup of cooked pinto beans contains over 15 grams of protein.

• Fiber – With close to 15 grams of fiber per cooked cup, pinto beans can help keep your digestive system healthy The high fiber also promotes feelings of fullness.

• Texture – The creamy, dense texture of pinto beans gives chili a hearty, satisfying texture. This adds to the mouthfeel and overall enjoyment of the dish.

• Flavor – While pinto beans have an inherently mild flavor, they readily soak up the spices, seasonings and other flavors in chili. This adds more depth and dimension to the overall taste.

• Nutrition – In addition to protein and fiber, pinto beans deliver a host of vitamins and minerals like iron, magnesium, potassium and folate. They boost the nutritional value of any chili recipe.

• Cost – Dried pinto beans are an extremely economical ingredient. Using them stretches meat chilis affordably.

Choosing and Preparing Pinto Beans for Chili

Getting the most out of pinto beans in your chili starts with choosing high quality beans and preparing them properly. Here are some tips:

• Select beans that are uniform in size and have an even color. Avoid beans with cracks, damage or visible insects/insect damage.

• Sort through dried beans to remove any pebbles or damaged beans before cooking.

• Rinse pinto beans under cool running water before cooking or using canned beans.

• For better texture, soak dried beans overnight before cooking. Discard the water after soaking.

• Cook dried beans until just tender before adding to chili. Canned beans can be used straight from the can. Just drain and rinse them first.

How Much to Use in Chili

The amount of pinto beans to add to chili comes down to personal preference. For a moderate amount that won’t dominate the chili, use:

• 1 to 1 1/2 cups cooked pinto beans per 4 servings of chili
• 1 15-ounce can pinto beans, drained and rinsed, per 4 servings

Keep in mind that pinto beans expand slightly as they cook and absorb liquid. So 1 cup of dried beans yields close to 3 cups cooked. Adjust amounts accordingly.

Cooking Tips for the Best Beans

To highlight the flavor and texture of pinto beans, keep these tips in mind:

• Add beans early in cooking so they can absorb flavors.

• Season the chili liquid well so beans soak up the spices.

• Cook at a low simmer to achieve tender, creamy beans.

• Stir gently to keep beans intact and prevent mushiness.

• Add acidic ingredients like tomatoes toward the end to preserve texture.

• Thicken chili with a small amount of masa harina for creamy flavor.

Pairing Pinto Beans with Other Ingredients

Part of the joy of making chili is experimenting with fun ingredient combinations. Here are some particularly delicious pairings with pinto beans:

• Ground beef or turkey
• Pulled pork or chicken
• Sausage or chorizo
• Fire-roasted diced tomatoes
• Corn
• Sweet potatoes
• Peppers – bell, poblano, Anaheim
• Squash – zucchini, acorn, butternut
• Chili powders – ancho, chipotle, New Mexico
• Cumin, paprika, garlic, onion, oregano

Common Pinto Bean Chili Questions

If you’re new to making chili with pinto beans, chances are you have some questions. Here are answers to some of the most frequently asked questions.

Do pinto beans change the flavor of chili?

Pinto beans have a relatively mild flavor that complements without overpowering the other ingredients. They absorb surrounding flavors easily.

Can I use canned pinto beans?

Yes, canned pinto beans are perfectly fine to use. Just drain and rinse them before adding to remove excess sodium.

Should I add beans at the beginning or end?

Add them early on to allow them to absorb flavors as the chili simmers. But avoid adding anything acidic like tomatoes until the beans are already tender.

Is it OK to use pinto beans in vegetarian chili?

Pinto beans are one of the best beans to use in vegetarian chili. They hold up well to extended cooking and provide plenty of protein.

Can I substitute other bean varieties for pinto beans?

Kidney, black beans or navy beans can sub in for pinto beans nicely. Each offers slightly different texture and flavor.

How can I thicken my chili if it seems too thin?

Try mashing some of the cooked pinto beans right in the pot or mixing in a small amount of masa harina.

Satisfying and Nutritious Pinto Bean Chili Recipes

To showcase how delicious pinto beans taste in chili, here are a couple outstanding chili recipes that feature this protein-packed legume:

Classic Beef and Pinto Bean Chili

• 1 lb 90% lean ground beef
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 15-oz can pinto beans, drained and rinsed
• 1 28-oz can crushed tomatoes
• 1-2 Tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

In a pot over medium heat, cook beef breaking it into crumbles as it browns. Add onion and garlic and cook 2-3 minutes more. Add remaining ingredients and simmer 20 minutes, stirring occasionally. Makes 4-6 servings.

Creamy Vegan Pinto Bean Chili

• 1 15-oz can pinto beans, drained and rinsed
• 1 15-oz can cannellini beans, drained and rinsed
• 1 28-oz can diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2-3 Tbsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• 1⁄4 cup nutritional yeast (optional but tasty)
• Salt and pepper to taste

In a soup pot, combine all ingredients. Bring to a boil over medium-high heat, then reduce to simmer 30-40 minutes, until heated through and thickened. Stir occasionally. Makes 4-6 servings.

So there you have it – a complete guide explaining why pinto beans are an amazing addition to chili. Their creamy texture, mild earthy flavor and stellar nutritional value make them a perfect pairing. The next time your chili seems like it needs a little something extra, the answer is probably nutritious, protein-packed pinto beans!