Hearty Pink Bean Chili

1. 1
   boil · ~50 min

   Cook the pink beans until tender.

   Drain the soaked beans and place in a large pot with 3 cups of water. Bring to a rolling boil, then reduce heat and simmer gently for 45 to 50 minutes until the beans are creamy and tender. Drain and set aside.

   TIPDo not salt the beans while cooking — salt toughens the skins. Wait until the chili is assembled.
2. 2
   saute · ~7 min

   Sauté the aromatics and vegetables.

   1.Heat oil in a Dutch oven over medium heat until shimmering.

   2.Add diced onion and bell pepper, cook until softened (5-6 min).

   3.Add minced garlic and cook until fragrant (1 min).
3. 3
   saute · ~1 min

   Bloom the spices.

   1.Add cumin powder, smoked paprika, and chili powder to the pot.

   2.Stir constantly and toast the spices for 45 to 60 seconds until deeply fragrant.

   TIPWatch the heat carefully — spices burn quickly and turn bitter. Keep them moving.
4. 4
   simmer · ~30 min

   Build the chili and simmer.

   1.Add the fire-roasted diced tomatoes, cooked pink beans, and 1½ cups water.

   2.Stir in dried oregano, salt, and black pepper.

   3.Bring to a gentle boil, then reduce heat to low.

   4.Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the chili thickens.

   TIPIf the chili becomes too thick during simmering, add a splash of water. It should be hearty but spoonable.
5. 5
   garnish

   Finish with lime juice and fresh cilantro.

   Remove the pot from heat. Stir in the fresh lime juice, then ladle into bowls and top with chopped cilantro.

   TIPThe lime juice brightens the entire dish — don't skip it. Add it off the heat to preserve its fresh zing.

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