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Chipotle-Spiced Pinto Beans

Hearty pinto beans simmered with tomato, onion, garlic, spices, and chipotle sauce.

Course Main Course, Side Dish
Keyword chipotle-spiced pinto beans, easy vegan dinner recipe, vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Serve pinto beans over rice, topped with fresh cilantro and lime wedge.