- 4 cups (12-ounce bag) frozen pepper and onion mix (if these are larger pieces, grind in a food processor to desired size), thawed or use a fresh mixture of the vegetables
- 2 cloves garlic (minced)
- One 15-ounce can tomato sauce
- One 14.5 ounce-can petite diced tomatoes
- 8 cups cooked pinto beans (the secret special ingredient)
- ½ cup water
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon ground dried coriander
- 1 teaspoon salt
- Freshly ground black pepper
- 1 tablespoon vinegar (this brightens all the flavors...trust me on this one!)
In a pot over medium-low heat, cook the peppers and onions until translucent. Add the garlic and sautée for a minute. Add a little water to the pan if you need moisture to keep the vegetables from burning or sticking.
When the vegetables are cooked, add all of the remaining ingredients except the vinegar to the pot. Simmer for 20 minutes. Then add the vinegar when done.
Adding beans to your meals is a delicious way to get some extra protein. You can buy them canned or fresh and cook them from scratch yourself. They can be eaten with rice, made into ‘meaty’ recipes like burgers or loaves, and so much more! An under appreciated bean is the pinto bean. But we want to make sure you give this bean some love too, so we’ve gathered 10 high-protein pinto bean recipes from the Food Monster App!
A homemade veggie burger is a welcome alternative to beef—at least in theory. But too many are either mushy or dry and lack flavor. For a modern burger with superior composition, we stepped beyond run-of-the-mill bean patties and combined pinto beans with sweet, earthy beets, rich walnuts, and chewy bulgur. These Smoky Pinto Bean-Beet Burgers by Nutritious Delicious not only deliver fantastic texture and flavor, but amassed an enviable nutritional profile for a burger: protein and fiber from beans, minerals and vitamins from the bulgur and beets, and omega-3 fatty acids from the walnuts!
Vegan Pinto Beans
This flavorful Vegan Pinto Beans recipe tastes amazing. It is simple and easy to prepare and costs pennies per serving! It is delicious served with rice, fries, cornbread or toasts.
It’s that time of year where soups, chili, and stews are just so much more appealing to the taste buds. The weather is cold here in Ohio-it is forecasted to be in the teens in the coming week! A hearty bowl of warm this Vegan Pinto Beans is definitely on the menu today.
How To Cook Pinto Beans
I must confess that I used organic canned beans for this recipe. I keep some on hand for emergencies, but I do prefer to use dried beans. With dried beans, you get more for your money, and you get to control the amount of sodium in the recipe.
The thing is, I don’t like to use the quick soak method when I don’t plan ahead and soak the beans overnight. This is what happened today when my hubby decided he wanted some chili fries. So I decided to “kill two birds with one stone” by getting two meals (Chili Fries), out of one recipe.
Yield: 4 servings
- tablespoon olive oil or 1/4 cup water for sauteing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, chopped
- 1 stalk celery, chopped
- 1/2 teaspoon Italian seasoning
- medium tomato chopped
- 1/2 cup tomato sauce
- 2 – 15ounce cans (850g) or 3 cups cooked pinto beans (rinsed, drained and set aside)
- 1/2 cup (360ml) water or vegetable broth
- 1 teaspoon nutritional yeast flakes (optional)
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon sea salt (or to taste if using vegetable broth)
- 1 teaspoon chili powder (optional) I used 1/4 teaspoon cayenne pepper
- Garnish cilantro, red onion, vegan cheese, vegan sour cream
Heat oil in a medium pot over medium heat. Add onion and cook until soft, about 4 minutes.
Add garlic, bell pepper, and celery and cook for 2 more minutes stirring.
Add Italian seasoning, tomatoes, tomato sauce, pinto beans, vegetable broth, yeast flakes, cumin, smoked paprika, salt, and chili.
Cover pot and bring to a boil. Reduce to a simmer and cook for 30 minutes or until chili is at your desired thickness. Season with salt and pepper to taste.
Garnish with cilantro, red onion, vegan cheese and vegan sour cream.
Chef’s Tip: If you are using dried pinto beans, sort and wash 1 cup dried beans. Drain using a colander, place beans in a medium pot and cover with 2-3 inches of water. Allow beans to soak overnight or for at least 8 hours. The following morning, drain bean and rinse. Place beans in a large pot with water about 2-inches above the beans. Bring to boil over medium-high heat. Reduce to simmer for about 1 hour or until tender.
Vegan Pinto Bean Chili Cheese Fries
This amazing tasting Vegan Pinto Bean Chili Cheese Fries is easy to prepare with basic ingredients found in most pantries. Oven baked fries topped with Pinto Bean Chili and Creamy Vegan Cheese Sauce, so hearty and flavorful.
FOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB.
I first shared this recipe January 6, 2015, but of late I have noticed an increase traffic to it so I decided to revisit it and take new photos and after all, I love chili cheese fries. I’m planning to do another version as well.
This is the perfect comfort dish that can be served for lunch, weeknight dinner or supper. I love the fact that the fries are done in the oven and not deep fried. The chili and cheese sauce can be prepared ahead so all you would have to do is bake the fries and reheat the chili and cheese sauce.
To prepare this Vegan Chili Fries recipe, I scrubbed and cut potatoes into 1/4 inch matchstick sizes, I didn’t peel their skin since I used organic red potatoes. Potato skin is actually very nutritious.
After cutting potatoes, dry them with a towel and toss them with the seasonings.
I have read that the best potatoes for making fries are the Idaho potato due to the fact that they are higher in starch and lower in moisture. Here is a cool guide to potatoes.
I season the potatoes and lay on a baking sheet in a single layer and bake for 50 minutes depending on your oven it might take less time or longer so keep an eye on them.
While the fries are baking, I prepare the chili and the cheese sauce. Simple and delicious.
It is very kid friendly, I asked Daevyd to try it since I haven’t made it for such a long time and he ate my plate. He said it was excellent.
Some of my other kid-friendly dishes are:
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We found this very tasty -- quite spicy, so those who don't like a lot of heat might want to cut back on the spices. I used 2 cans of pinto beans and halved the water to just 3 cups. It came out perfectly -- not soupy at all.
I cut down the chili powder and used the full amount of Worcestershire sauce, no salt and no extra pepper. It was still spicy enough to make my mouth burn - but it was well worth it. I also used vegetable broth instead of chicken broth. For anyone interested, a portion comes to only 2.5 points for weight watchers.
I've made this recipe 3 times and it's always a hit! I used one can of pinto beans instead of dried, and I didn't add the water. My husband loves this chili, and it comes out perfect everytime.
Great blend of ingrediants beyond the typical chili. My chili was not watery at all - I admit I used canned beans and then did not add the water. The bulghur adds a really great chewy texture to the chili - excellent & different. I like to eat this chili with a little bit of fruilano cheese on top. Definitely will make this again!
We enjoyed this "meatless" chili. The recipe makes quite a large amount. Recommend that smaller households 1/2 the recipe. Additionally I would recommend using canned beans and preparing one day ahead as the chili was fairly soupy when made but after one day of refrigeration the bulgur expanded and resulted in a more "meaty" consistency.
I serve this chili at our Halloween party every year with cornbread and salad. The barley gives the chili a ground meat-type texture, and the kalamata olives add a nice salty flavor. This chili is great for a vegetarian main dish at potlucks if you substitute veggie broth for the chicken broth. I usually also substitute canned pinto beans for dried.
My family and me enjoyed this recipe very much. It's nutritious and economical to make. I also sprinkled a little cheddar cheese on it when I served it.
This High-Protein, Vegan 4-Bean Instant Pot Chili Recipe Has Almost 30 Grams of Protein
This hearty vegan chili only takes 10 minutes to prep, so you can throw the ingredients in your pressure cooker and dinner will be ready in about 30 minutes. This recipe is packed with plant-powered protein including kidney, pinto, and black beans, as well as red lentils that cook down to a supersoft texture, which adds a satisfying creaminess to this chili. Each serving is about 480 calories and offers almost 30 grams of protein and more than 20 grams of filling fiber.
The flavor of this chili is very mild spice-wise to accommodate my two young kiddos' sensitive palates, but feel free to add cayenne powder or diced jalapeño pepper for extra kick. We just add a little hot sauce to our individual bowls if we want to up the heat. You can also add whatever toppings you like including a few slices of avocado, a dollop of guacamole or vegan sour cream, fresh cilantro, or some vegan shredded cheddar.
I added red bell pepper and carrots to this recipe, but feel free to use whatever veggies you love or have on hand — sweet potatoes, mushrooms, and green peppers would also be delicious! And while this chili is cooking, you can bake up some healthy vegan cornbread to go along with it. This makes about eight two-cup servings, so it'd be the perfect quick and simple recipe to meal prep on Sunday so you can have chili for the week or to store in the freezer for easy dinners.
Mexican Pinto Beans
If you’re like me, making beans from scratch has always sounded like a tedious and hard task. Soaking, sorting, boiling…hours of work. But take everything you’ve ever heard and throw it out the window. These Mexican Pinto Beans are better than any you can buy in the store and all you have to do is put them on the stove and forget about em.
A lot of recipes out there recommend soaking your beans overnight before cooking them. I have made these soaked and not soaked, and let me tell you…they tasted exactly the same both ways. So why add on 8 hours of waiting?
I like making these on a Sunday and then I have beans for the entire week. It takes about 2 hours for the beans to cook fully. A small amount of time to wait for the most flavorful beans you have ever had!
1 Tbsp. Olive Oil
¾ Cup Diced Onion
½ Cup Chopped Yellow Bell Pepper
½ Cup Chopped Orange Bell Pepper
½ Cup Chopped Red Bell Pepper
1 tsp Garlic Powder or 2 Minced Garlic Cloves
1 Tbsp. Brown Sugar
½ tsp Cinnamon
½ Tbsp. Chili Powder
1 tsp Fresh or Dried Oregano, Diced
¼ tsp Salt
½ tsp Black Pepper
2 16 ounce Cans of Chili Style Diced Tomatoes
1 15 ounce Can Chili Magic Starter – Mild (includes beans no meat)
1 15 ounce Can Light Red Kidney Beans – Rinsed and Drained
1 15 ounce Can Pinto Beans – Rinsed and Drained, or Chili style Northern Beans
medium yellow onion, finely chopped (about ¾ cup)
medium carrot, peeled and cut into ¼” pieces (about ½ cup)
small green and/or yellow zucchini, cut into ¼” pieces (about 3 cups)
pepper, finely chopped, plus 1 tsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce
GOYA® Black Beans , drained and rinsed
Chopped scallions, optional
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!