Pinto Bean Chili with Mexican Sausage

Bold, hearty, and packed with vibrant flavors, this Pinto Bean Chili with Mexican Sausage is a one-pot wonder perfect for cozy weeknight dinners or casual gatherings. Featuring spicy, crumbled Mexican chorizo and tender pinto beans, this chili achieves its depth of flavor with a medley of aromatic spices like cumin, smoked paprika, and chili powder. A colorful mix of diced tomatoes with green chilies and bell peppers adds a fresh and zesty kick, while a simmer in savory broth ensures every bite is rich and satisfying. Ready in under an hour, this recipe is as simple as it is flavorful, offering versatility with toppings like shredded cheese, creamy avocado, or a dollop of sour cream. Garnished with fresh cilantro and a squeeze of lime, this Tex-Mex-inspired chili is a crowd-pleaser that hits all the right notes. Keywords: Pinto Bean Chili, Mexican Chorizo Chili, One-Pot Chili Recipe, Easy Chili with Beans, Spicy Chili Recipe.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 lb Mexican chorizo sausage
• 1 tbsp Olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 1 medium Red bell pepper, diced
• 1 medium Green bell pepper, diced
• 3 cups Canned pinto beans, drained and rinsed
• 14 oz Canned diced tomatoes with green chilies
• 2 tbsp Tomato paste
• 2 cups Chicken or vegetable broth
• 2 tsp Ground cumin
• 1 tbsp Chili powder
• 1 tsp Smoked paprika
• 1 tsp Oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Fresh cilantro, chopped
• 1 whole Lime, cut into wedges
• 0 Toppings: shredded cheese, sour cream, or avocado slices (optional)

Directions

Step 1

Heat a large pot or Dutch oven over medium-high heat. Remove the casing from the Mexican chorizo sausage and crumble the sausage into the pot.

Step 2

Cook the sausage until browned and cooked through, about 5-7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate lined with paper towels, leaving the rendered fat in the pot.

Step 3

Reduce the heat to medium and add the olive oil to the pot. Stir in the diced onion and cook until softened, about 3-4 minutes.

Step 4

Add the minced garlic, red bell pepper, and green bell pepper. Sauté for 5-6 minutes until the vegetables are softened and fragrant.

Step 5

Stir in the ground cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute to toast the spices.

Step 6

Add the drained pinto beans, canned diced tomatoes with green chilies, and tomato paste. Stir to combine all ingredients.

Step 7

Pour in the chicken or vegetable broth. Return the cooked chorizo sausage to the pot and stir everything together.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let the chili simmer for 20-25 minutes, stirring occasionally.

Step 9

Taste the chili and adjust the seasoning with additional salt or spices if needed.

Step 10

Once the chili is ready, remove it from the heat and stir in the chopped fresh cilantro.

Step 11

Serve hot with a squeeze of fresh lime juice and your choice of toppings such as shredded cheese, sour cream, or avocado slices.

Nutrition Facts

Serving size	(2619.1g)

Amount per serving	% Daily Value*
Calories	2645.7

Total Fat 173.1g	0%
Saturated Fat 65.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 268.7mg	0%
Sodium 10620.6mg	0%
Total Carbohydrate 177.1g	0%
Dietary Fiber 55.4g	0%
Total Sugars 31.1g
Protein 118.1g	0%

Vitamin D 6IU	0%
Calcium 783.1mg	0%
Iron 23.3mg	0%
Potassium 4645.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 17.2%

Carbs: 25.9%