Hearty Pink Bean Chili
This Hearty Pink Bean Chili is a robust and deeply satisfying dish where creamy pink beans take center stage. Packed with aromatic vegetables, rich tomatoes, and a blend of warming spices, it's perfect for a comforting meal and tastes even better as leftovers.
For 6 servings
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and bell peppers, cooking for 6-8 minutes until softened and translucent, stirring occasionally.
Stir in minced garlic, chili powder, ground cumin, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant.
Add the rinsed and drained pink beans, crushed tomatoes, diced tomatoes (with their liquid), and vegetable broth to the pot. Stir well to combine all ingredients.
Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to 1 hour, stirring occasionally to prevent sticking. The longer it simmers, the more the flavors will meld.
After simmering, stir in the maple syrup (or brown sugar) and apple cider vinegar (or lime juice). Taste and adjust seasoning with additional salt and pepper as needed.
If the chili is too thick, add a splash more vegetable broth or water. If it's too thin, remove the lid and simmer for an additional 10-15 minutes to allow it to reduce slightly.
Ladle the hearty pink bean chili into bowls. Serve hot with your favorite toppings such as fresh cilantro, diced avocado, vegan sour cream, or corn chips.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For deeper flavor, prepare the chili a day in advance. The flavors intensify overnight, making it even more delicious when reheated.
- 2Adjust the spice level to your preference: for milder chili, omit the cayenne pepper; for spicier, add an extra pinch or a dash of hot sauce at the end.
- 3To thicken the chili, mash a portion of the beans against the side of the pot with a spoon or potato masher. This releases starches and creates a creamier texture.
- 4This chili freezes beautifully. Allow it to cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Adapt it for your goals.
Smoky Sweet Potato Chili
Add 1 large diced sweet potato along with the bell peppers. The sweetness of the potato complements the smoky spices beautifully.
Corn and Black Bean BoostCorn and Black Bean Boost
Stir in 1 cup of frozen or canned corn (drained) and 1 can of rinsed black beans during the last 10 minutes of simmering for added texture and nutrition.
Green Chili TwistGreen Chili Twist
Replace one of the bell peppers with a can of diced green chilies (mild or hot) and add a teaspoon of ground coriander for a different flavor profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
Pink beans are an excellent source of plant-based protein, essential for muscle repair, growth, and overall body function, making this a satisfying meal for vegetarians and vegans.
High in Dietary Fiber
Loaded with dietary fiber from the beans and vegetables, this chili promotes digestive health, helps regulate blood sugar levels, and contributes to a feeling of fullness, aiding in weight management.
Packed with Vitamins and Minerals
The array of vegetables and beans provides a wealth of vitamins (like Vitamin C from bell peppers, B vitamins) and minerals (iron, magnesium, potassium), supporting immune function and overall well-being.
Frequently asked questions
Pink beans are small, oval-shaped beans with a pale, reddish-brown color and a mild, creamy texture. They are similar to pinto beans but slightly smaller. You can substitute them with pinto beans, small red beans, or even kidney beans, though the texture and flavor might vary slightly.
