Pinto Bean Chili With Mexican Sausage Recipe

Name: Pinto Bean Chili With Mexican Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb fresh chorizo sausage; 2 large white onions, chopped; 3 garlic cloves, minced; 3 tablespoons dried ancho chile powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 3 (28 ounce) cans whole tomatoes, undrained; 2 (6 ounce) cans tomato paste; 3 medium yellow bell peppers or 3 medium red bell peppers, chopped; 1 bay leaf; 4 (15 ounce) cans pinto beans, rinsed and drained; salt, to taste; red pepper flakes, to taste; 1/4 cup chopped fresh cilantro; For Serving; shredded sharp cheddar cheese; grated queso fresco; diced tomato; minced scallion; minced red onion; sour cream; chopped fresh cilantro; lime wedge

Servings: persons

2 tablespoons olive oil
1 lb fresh chorizo sausage
2 large white onions, chopped
3 garlic cloves, minced
3 tablespoons dried ancho chile powder
1 tablespoon ground cumin
2 teaspoons ground coriander
3 (28 ounce) cans whole tomatoes, undrained
2 (6 ounce) cans tomato paste
3 medium yellow bell peppers or 3 medium red bell peppers, chopped
1 bay leaf
4 (15 ounce) cans pinto beans, rinsed and drained
salt, to taste
red pepper flakes, to taste
1/4 cup chopped fresh cilantro
For Serving
shredded sharp cheddar cheese
grated queso fresco
diced tomato
minced scallion
minced red onion
sour cream
chopped fresh cilantro
lime wedge

1
In a large skillet over medium-high heat, heat the olive oil; cook the sausage until the meat is no longer pink, about 15 minutes; drain on paper towels and when cool, thinly slice.
2
To the skillet, add onions and garlic; cook/stir until tender, add in chile powder, cumin, and coriander; stir and take care not to burn.
3
Add in the whole tomatoes with their juices and swish around to combine all the spices; pour everything into a large slow cooker.
4
Add in tomato paste, bell peppers, bay leaf, and beans; stir to combine.
5
Add in sausage slices.
6
Cover and cook on LOW for 9-12 hours, stirring occasionally.
7
During the last hour, season to taste with salt and red pepper flakes, and add the cilantro.
8
If the chili is too thin, leave the lid off and cook a bit longer.
9
Serve with the toppings of your choice.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb fresh chorizo sausage, 2 large white onions, chopped, 3 garlic cloves, minced, and more.

Yes, Pinto Bean Chili With Mexican Sausage falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pinto Bean Chili With Mexican Sausage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions