Can You Use Pinto Beans Instead of Kidney Beans for Chili?

Kidney beans are a staple ingredient in many classic chili recipes. But if you find yourself without kidney beans, don’t worry – you can easily use pinto beans instead.

While kidney and pinto beans have some differences, pintos can make a fine substitute in chili. Here’s a detailed look at how swapping pinto beans for kidney beans affects chili

An Overview of Kidney Beans vs Pinto Beans

First, let’s quickly compare kidney beans and pinto beans

• Kidney beans are large, kidney-shaped, and have a very smooth, red exterior. When cooked, they have a mild, lightly sweet taste.

• Pinto beans are smaller, oval-shaped, and have a mottled pink and brown exterior. They have an earthier, nuttier taste compared to kidney beans.

• Both beans become soft and creamy when cooked thoroughly. But kidney beans generally hold their shape better compared to pintos.

• Nutritionally, kidney beans and pinto beans are quite similar. Both provide fiber, protein, iron, potassium, magnesium and B vitamins.

So while not identical, pintos make a reasonable substitute for kidney beans thanks to their comparable nutrition, creaminess, and soft texture once cooked.

How Swapping Beans Affects Chili

Using pinto beans instead of kidney beans will create some subtle differences in your final chili:

• Flavor – Pintos have a more robust, earthy taste compared to the mildly sweet kidney bean flavor. This will create a heartier, more rustic chili flavor profile.

• Texture – Kidney beans hold their shape better during long cooking times. Pintos tend to get quite soft and break down more easily into a creamy texture.

• Color – Kidney beans provide a deep red color. Pintos will give chili a more variated pink/brown color palette.

• Nutrition – As mentioned above, both beans have very similar nutrition profiles and health benefits. No major difference here.

Overall, the flavor and texture changes are relatively minor. Pinto beans make an excellent kidney bean substitute in most chili recipes. The brothy liquid in chili will help the pinto beans hold their shape fairly well too.

Tips for Using Pintos in Chili

When swapping pinto beans into your favorite chili recipe, keep these tips in mind:

• Use whole, intact pinto beans rather than mashed. This will help maintain some texture.

• Undercook them slightly. Pintos that are fully soft will break down too much. Leave a slight bite.

• Add towards the end of cooking time. Limiting cooking time prevents pintos from getting overly soft.

• Use a flavorful liquid like tomato juice or beef broth. This helps permeate the beans with more flavor.

• Season well with spices like cumin, garlic, and chili powder to complement the earthy pinto bean taste.

• Saute aromatics beforehand. Browning onions and garlic boosts overall flavor.

With a few minor adjustments like these, you can easily use nutritious and tasty pinto beans in place of kidney beans for chili. The pintos will soak up the rich flavors of the chili while adding their own earthy essence.

Possible Substitutions Beyond Pinto Beans

Pinto beans may be the closest readily available substitute, but you have a few other options too:

• Black beans – These have a robust, almost smoky flavor. Texture is similar to pinto beans. Use for a bolder, southwestern-style chili.

• Cannellini beans – Large white beans that hold their shape very well. More delicate flavor than pinto or kidney beans.

• Great northern beans – Another large white bean variety. Also maintains its shape, though has a firmer texture than cannellini.

• Navy beans – Smaller white beans with a smooth texture. Mild taste that works well in turkey chili.

While not exact replacements, these bean varieties can all fill in when you’re out of kidney beans and want to make chili.

Sample Pinto Bean Chili Recipe

To get you started, here’s a tasty sample chili recipe using pinto beans:

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• 1 14oz can diced tomatoes
• 2 15oz cans pinto beans, drained and rinsed
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. In a skillet over medium high heat, cook ground beef until browned and crumbled. Drain excess fat.
2. Add onion, garlic, bell pepper and spices. Cook for 5 minutes until vegetables soften.
3. Add diced tomatoes, pinto beans and beef broth. Simmer 20 minutes.
4. Season to taste with salt and pepper.
5. Serve topped with your favorite chili toppings.

See? With a few easy swaps, you can still enjoy delicious hearty chili using pinto beans instead of kidney beans. Adjust seasonings to complement the flavors of the pintos.

So don’t let a lack of kidney beans stop you from making chili for your next meal. With pinto beans, you can still enjoy a steamy, protein-packed bowl of chili. Dig in!