Hearty pinto beans simmered with tomato, onion, garlic, spices, and chipotle sauce.
These Chipotle-Spiced Pinto Beans are flavor packed, simple to make, require one-pot, and take less than 45 minutes to make.
I believe beans don’t get the hype they deserve. They soak up so much flavor with the right spices and aromatics and are an excellent source of plant-based protein and fiber!
These pinto beans are ultra flavorful, simmered with onion, garlic, spices, chipotle sauce, tomato, and finished with a bit of lime juice.
I recommend serving these Chipotle-Spiced Pinto Beans over rice, topped with a dollop of sour cream or greek yogurt, cilantro, and lime.
How to make Chipotle-Spiced Pinto Beans:
- In a large stockpot, heat oil over medium-high heat. Add onion and a pinch of kosher salt. Saute for 4-5 minutes until soft and translucent. Add garlic, spices, chipotle sauce, and tomato paste. Stir well and cook for 2-3 minutes until fragrant.
- Pour in canned tomatoes, pinto beans, water (fill up the empty can from the tomatoes), and cocoa powder. Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper, adding more or less as desired. Stir in lime juice.
- Serve pinto beans over rice, topped with fresh cilantro and lime wedge.
Why you’ll love these Chipotle-Spiced Pinto Beans:
- Easy and simple to make. This recipe contains mostly pantry-friendly ingredients and takes less than 40 minutes to make.
- Excellent source of plant-based protein and fiber. This recipe contains ~14 g plant-based protein and ~11 g fiber per serving.
- Full of flavor. These pinto beans are simmered in a multitude of delicious spices, umami-rich tomato paste, and spicy chipotle sauce.
Frequently asked questions:
Can I make this recipe in an Instant Pot?
Yes! Start with the saute setting and follow step 1. Switch to “Pressure Cook”, add canned tomatoes, beans, and water. Seal Instant Pot and cook on high pressure for 12 minutes. Release pressure for 5-10 minutes. Finally, season with salt and pepper and stir in lime juice.
Freezer-friendly?
Definitely! Cool beans until no longer piping hot. Transfer to an airtight container and freeze for up to 1-2 months. When ready to eat, thaw overnight in the fridge and heat on stovetop until warm.
Can I substitute for other beans?
Yes! Feel free to use black, white, or even chickpeas in this recipe.
If you’re looking for more delicious bean-centered recipes, you’ll also love these Dominican-inspired Pinto Beans and Rice, these Sweet and Salty Green Beans, and this Butternut Squash and Chickpea Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Hearty pinto beans simmered with tomato, onion, garlic, spices, and chipotle sauce.
- 1 tbsp olive oil
- 1 medium white onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp dried oregano
- ½ tsp ground allspice
- 2 tbsp canned chipotle sauce
- 2 tbsp tomato paste
- 1-15 oz. can fire roasted diced tomatoes
- 3-15 oz. can pinto beans, drained and rinsed
- 1 tsp cocoa powder
- 1 tsp kosher salt
- ½ tsp freshly cracked black pepper
- Juice from ½ lime + more for serving
- Fresh cilantro, for serving
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In a large stockpot, heat oil over medium-high heat. Add onion and a pinch of kosher salt. Saute for 4-5 minutes until soft and translucent. Add garlic, spices, chipotle sauce, and tomato paste. Stir well and cook for 2-3 minutes until fragrant.
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Pour in canned tomatoes, pinto beans, water (fill up the empty can from the tomatoes), and cocoa powder. Bring to a simmer, cover, and cook for 30 minutes. Taste and season with salt and pepper, adding more or less as desired. Stir in lime juice.
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Serve pinto beans over rice, topped with fresh cilantro and lime wedge.
