Chipotle Pinto Beans Recipe Vegetarian Style Made Easy

Chipotle pinto beans are a flavorful, smoky, and hearty addition to any vegetarian meal. This recipe combines tender pinto beans with the rich, spicy heat of chipotle peppers in adobo sauce, creating a dish that’s both comforting and packed with bold flavors.

Whether you’re a vegetarian or just looking to add more plant-based meals into your routine, these beans make a perfect protein-packed side or a main dish that satisfies.

Easy to prepare and incredibly versatile, chipotle pinto beans can be served alongside rice, tucked into tacos, or used as a filling for burritos. The smoky chipotle peppers add a depth of flavor that elevates the humble pinto bean to something truly special.

Plus, this recipe is budget-friendly and uses simple ingredients you likely already have in your pantry or fridge.

If you love dishes that are both nutritious and bursting with flavor, this vegetarian chipotle pinto beans recipe will quickly become a staple in your kitchen. Ready to make a pot of hearty, smoky beans that everyone will ask for seconds?

Let’s dive in!

Why You’ll Love This Recipe

Rich, smoky flavor: The chipotle peppers in adobo sauce bring a signature smoky heat that perfectly complements the creamy pinto beans.

Vegetarian and protein-packed: Beans are a great source of plant-based protein and fiber, making this dish nutritious and filling.

Easy and affordable: Made with pantry staples, this recipe is perfect for any level of cook and won’t break the bank.

Versatile: Use these beans as a side, in tacos, burritos, salads, or even as a dip with chips.

Make-ahead friendly: The flavors develop even more after a day, so it’s great for meal prepping or leftovers.

Ingredients

• 2 cups dry pinto beans (or 4 cups cooked/canned, rinsed and drained)
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped (adjust to taste)
• 1 tablespoon adobo sauce (from chipotle pepper can)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth (low sodium preferred)
• Salt and black pepper, to taste
• Fresh cilantro, chopped for garnish (optional)
• Lime wedges for serving (optional)

Equipment

• Large bowl (for soaking beans, if using dry)
• Colander or strainer
• Large heavy-bottom pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the beans: If using dry pinto beans, rinse them well and soak overnight in plenty of water. Drain and rinse before cooking. If using canned beans, simply rinse and drain.
2. Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until translucent and soft. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add spices and chipotle: Stir in the chopped chipotle peppers, adobo sauce, ground cumin, smoked paprika, and oregano. Cook for 1 minute to toast the spices and blend flavors.
4. Cook the beans: Add the soaked (or canned) pinto beans to the pot along with the vegetable broth. Stir well to combine and bring to a boil over high heat.
5. Simmer: Once boiling, reduce the heat to low and cover the pot partially. Let the beans simmer gently for 1.5 to 2 hours if using dry beans, or 30-40 minutes if canned, until the beans are tender. Stir occasionally and add more broth or water if necessary to keep beans covered.
6. Season: Once beans are tender, season with salt and black pepper to taste. If you want more heat, add an extra chipotle pepper or a pinch of cayenne.
7. Mash slightly (optional): For a creamier texture, use a potato masher or the back of a spoon to mash some of the beans against the side of the pot.
8. Garnish and serve: Remove from heat and garnish with fresh cilantro and lime wedges if desired. Serve warm.

Tips & Variations

“For quick weeknight meals, use canned pinto beans but be sure to rinse them well to reduce sodium and improve flavor.”

Make it smoky without chipotle: If you don’t have chipotle peppers, you can substitute with smoked paprika and a dash of cayenne for heat.

Add vegetables: Stir in diced bell peppers, tomatoes, or corn for extra color and nutrition.

Spice it up: Add a pinch of cinnamon or cocoa powder for an unexpected depth of flavor that pairs beautifully with the smoky chipotle.

Use an Instant Pot: Cook soaked beans on high pressure for 30 minutes, then sauté aromatics separately and combine everything in the pot for quick prep.

Freeze leftovers: These beans freeze beautifully. Store in airtight containers and thaw for quick meals.

Nutrition Facts

Serving Suggestions

• Serve over fluffy rice or quinoa for a complete meal.
• Use as a filling for vegetarian tacos or burritos with avocado, salsa, and shredded lettuce.
• Top baked potatoes or sweet potatoes with chipotle pinto beans and a dollop of sour cream or vegan yogurt.
• Layer into a burrito bowl with corn, tomato, and cilantro lime dressing.
• Pair with warm tortillas and a side of Pickled Cherry Pepper Recipe for a spicy kick.

Conclusion

This vegetarian chipotle pinto beans recipe is a delicious way to add smoky, spicy flavor into your weeknight meals. With minimal ingredients and simple steps, it’s a recipe that welcomes cooks of all skill levels.

The combination of tender pinto beans and smoky chipotle peppers creates a hearty, nutritious dish that can be enjoyed in many ways. Whether you’re making it as a main or side, you’ll appreciate how well it freezes and reheats, making meal planning a breeze.

Incorporate this recipe into your cooking repertoire for a satisfying, protein-rich vegetarian dish that’s full of character. And if you’re interested in exploring more creative recipes, be sure to check out our flavorful Thelma Sanders Squash Recipe, comforting Bariatric Meatloaf Recipe, or the tangy and vibrant Pickled Cherry Pepper Recipe.

Happy cooking!

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