Pinto Bean Chili with Pan-Roasted Spices and Chipotle

Pinto Bean Chili with Pan-Roasted Spices and Chipotle
Staff Writer
Pinto Bean Chili with Pan-Roasted Spices and Chipotle
Viviane Bauquet Farre
Pinto Bean Chili with Pan-Roasted Spices and Chipotle

Although I’ve created many recipes for different kinds of chili, the one I love most is this pinto bean chili with pan-roasted spices. Dry-roasting cumin and coriander seeds in a hot pan gives these two spices a depth and nuttiness that permeates the dish.

As I hand-grind the roasted spices in a mortar, the whole kitchen comes alive with their intense aroma. (Any recipe that starts this way, in my book, is a good dish!)

6
Servings
768
Calories Per Serving
Deliver Ingredients

Notes

*Note: To double the recipe, double all the ingredients and cooking times, except for the last stage. Once the beans are added to the chili-tomato base, add 5 minutes to the cooking time or cook the beans for 25 minutes.

Ingredients

  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1/4 cup extra-virgin olive oil
  • 2 medium-sized Vidalia onions, cut into ¼-inch dice
  • 1 tablespoon chili powder
  • ½-1 teaspoon ground chipotle, or to taste
  • 2 cloves garlic, minced
  • One 4 ½-ounce can chopped green chiles
  • One 28-ounce can whole peeled plum tomatoes, puréed coarsely in a food processor
  • 1 1/4 cup tomato juice
  • 6 cups cooked pinto beans, cooking liquid reserved
  • 1 1/2 teaspoon sea salt, or to taste
  • 2 tablespoons tequila
  • 1/4 cup cilantro, chopped finely
  • 1 1/2 cup quinoa, cooked according to package directions
  • 1/2 cup sour cream
  • 6 scallions, trimmed and cut crosswise into 1/8-inch slices

Directions

Heat a small, heavy-bottomed frying pan over medium-high heat. Add the cumin and coriander seeds and cook until they turn a dark color and are fragrant, about 2 minutes, shaking the pan constantly and taking care not to burn the spices. Transfer to a mortar and grind until coarsely powdered.

Heat a large, heavy-bottomed pot over medium-high heat. Add the olive oil and onions and sauté until the onions have softened and begun to caramelize, stirring from time to time, about 8-10 minutes.

Add the roasted seeds, chili powder, chipotle, garlic, and green chiles and sauté for 1-2 minutes. Add the puréed tomatoes and tomato juice, mix well and bring to a boil.

Reduce heat to a simmer, covered, for 10 minutes. Add the beans and return to a boil. Reduce heat again, cover and simmer for 20 minutes until the chili has thickened, stirring from time to time to prevent it from sticking to the pan. (If chili gets too thick, thin with a little reserved cooking water from the beans.)

When the chili is ready, remove from heat. Add the salt, tequila, and cilantro and stir well. Taste and adjust seasoning, if necessary.

Spoon the quinoa into large bowls, top with the chili, and garnish with a little sour cream and scallions. Serve immediately.

Nutritional Facts

Total Fat
44g
63%
Sugar
2g
2%
Saturated Fat
23g
96%
Cholesterol
68mg
23%
Carbohydrate, by difference
68g
52%
Protein
27g
59%
Vitamin A, RAE
96µg
14%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
17mg
23%
Vitamin K (phylloquinone)
31µg
34%
Calcium, Ca
174mg
17%
Choline, total
33mg
8%
Fiber, total dietary
14g
56%
Fluoride, F
1µg
0%
Folate, total
79µg
20%
Iron, Fe
7mg
39%
Magnesium, Mg
137mg
43%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
323mg
46%
Selenium, Se
16µg
29%
Sodium, Na
841mg
56%
Thiamin
1mg
91%
Water
193g
7%
Zinc, Zn
3mg
38%

Pinto Bean Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Pinto Bean Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.