Best 3 Pinto Bean Chili With Mexican Sausage Recipes

Indulge in the flavors of a hearty and delectable Pinto Bean Chili with Mexican Sausage, a dish that blends the richness of Mexican spices with the wholesome goodness of pinto beans and succulent sausage. This chili is a symphony of bold flavors, featuring a savory blend of chili powder, cumin, oregano, and cayenne pepper, all simmered together to create a thick and flavorful broth. The addition of Mexican sausage adds a smoky, slightly spicy dimension that complements the earthy notes of the pinto beans. Served with a dollop of sour cream, a sprinkling of shredded cheese, and a side of crusty bread or cornbread, this chili is a comforting and satisfying meal that is sure to warm your soul on a chilly evening. The recipe also includes variations for vegetarians, allowing everyone to enjoy this flavorful dish. Additionally, there are tips for adding a touch of heat or smokiness to suit your taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

PINTO BEAN CHILI

Pinto Bean Chili image

Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

1 pound dried pinto beans
2 pounds ground beef
1 medium onion, chopped
3 celery ribs, chopped
3 tablespoons all-purpose flour
4 cups water
2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon sugar
1 can (28 ounces) crushed tomatoes
2 teaspoons cider vinegar
1-1/2 teaspoons salt
CHILI CHEESE QUESADILLAS:
2 cans (4 ounces each) chopped green chilies
12 flour tortillas (6 inches)
3 cups shredded cheddar cheese
3 teaspoons canola oil

Steps:

Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.

Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.

MEXICAN-STYLE PINTO BEANS

Mexican-Style Pinto Beans image

These Mexican-style beans get infused with flavor as they simmer alongside jalapeno, chili powder, and cumin.

Provided by Justin Fassio

Categories World Cuisine Recipes Latin American Mexican

Time 4h20m

Yield 8

Number Of Ingredients 10

Ingredients

1 pound dried pinto beans, rinsed
water to cover
1 (32 ounce) container whole peeled tomatoes with juice
1 red onion, chopped
1 jalapeno pepper, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt and ground black pepper to taste

Steps:

Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

Nutrition Facts : Calories 230.7 calories, Carbohydrate 42.8 g, Fat 1.2 g, Fiber 10.8 g, Protein 13.6 g, SaturatedFat 0.2 g, Sodium 205.5 mg, Sugar 4.8 g

PINTO BEANS WITH MEXICAN-STYLE SEASONINGS

Pinto Beans With Mexican-Style Seasonings image

Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.

Provided by Lyndsay

Categories Side Dish Beans and Peas

Time 12h15m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound dried pinto beans, rinsed
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
½ pound bacon, cut into 1/2-inch pieces
1 yellow onion, chopped
1 tablespoon chili powder, or to taste
1 tablespoon ground cumin, or to taste
1 ½ teaspoons garlic powder, or to taste
½ bunch fresh cilantro, chopped
salt to taste

Steps:

Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.

Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g

Tips:

Use a variety of beans. Pinto beans are a classic choice for chili, but you can also use black beans, kidney beans, or a mix of different types. This will give your chili a more complex flavor and texture.
Use different types of chili peppers. The type of chili pepper you use will determine the heat level of your chili. For a mild chili, use ancho or guajillo peppers. For a medium chili, use New Mexico or pasilla peppers. For a hot chili, use cayenne or habanero peppers.
Add some smokiness. Smoked paprika or chipotle peppers can add a delicious smoky flavor to your chili. You can also roast your own chili peppers for a more intense smoky flavor.
Don't be afraid to experiment with spices. Cumin, oregano, and chili powder are all classic chili spices, but you can also add other spices to taste, such as garlic powder, onion powder, or smoked paprika.
Let your chili simmer for a long time. The longer you simmer your chili, the more flavorful it will be. Simmer your chili for at least 2 hours, or up to 4 hours for a really rich and flavorful chili.

Conclusion:

Pinto bean chili is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover beans, and it can also be made ahead of time and frozen for later. Whether you like your chili mild, medium, or hot, there is sure to be a pinto bean chili recipe that you will enjoy. So next time you are looking for a hearty and flavorful meal, give pinto bean chili a try.