Ingredients
-
2 cans (15 oz each) pinto beans or black beans, drained and rinsed
-
1 small onion, finely chopped
-
2–3 garlic cloves, minced
-
1–2 tbsp vegetable oil
-
1 can (14.5 oz) diced tomatoes
-
1–2 tbsp tomato paste (optional, for thicker beans)
-
1–2 tsp chili powder (adjust to taste)
-
1 tsp cumin
-
1 tsp smoked paprika (optional)
-
1/2 tsp oregano
-
Salt and pepper to taste
-
1–2 fresh or canned mild chiles (like Anaheim or poblano), chopped (optional)
-
1 cup broth (chicken, beef, or vegetable)
Instructions
-
Sauté aromatics:
-
Heat oil in a medium pot over medium heat.
-
Sauté onion until soft and translucent, 3–4 minutes.
-
Add garlic and cook 30 seconds until fragrant.
-
-
Add spices and chiles:
-
Stir in chili powder, cumin, smoked paprika, oregano, and chopped chiles if using. Cook 1 minute.
-
-
Add tomatoes and beans:
-
Add diced tomatoes, tomato paste (if using), drained beans, and broth.
-
Stir to combine.
-
-
Simmer:
-
Bring to a gentle simmer and cook 15–20 minutes, stirring occasionally.
-
Mash some beans slightly with a spoon or potato masher for a thicker, creamier texture.
-
-
Season and serve:
-
Adjust salt, pepper, and spices to taste.
-
Garnish with fresh cilantro, diced onions, or shredded cheese if desired.
-
Tips
-
Use pinto beans for a traditional flavor or black beans for a slightly sweeter, earthier taste.
-
For extra smoky flavor, roast the chiles before adding.
-
Leftovers taste even better the next day as the flavors meld.
If you want, I can also give a quick stovetop version that uses canned beans and green chiles for an easy weeknight meal ready in under 20 minutes. It’s surprisingly flavorful despite being fast!
Do you want me to give that version?
