Here’s a flavorful, hearty recipe for Mexican-style chili beans—perfect as a side, main dish, or over rice. It’s full of spices, beans, and a touch of heat.
Mexican-Style Chili Beans
Ingredients (serves 4–6)
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped (red or green)
- 1–2 jalapeños, minced (optional, for heat)
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- 1 can (15 oz / 425 g) diced tomatoes
- 1 can (15 oz / 425 g) red kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1 cup vegetable or chicken broth
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1 tsp sugar (optional, to balance acidity)
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Sauté aromatics
Heat oil in a large skillet or pot over medium heat. Add onions, bell pepper, and jalapeños. Cook until softened, about 5 minutes. - Add garlic and spices
Stir in garlic, cumin, chili powder, smoked paprika, and cayenne. Cook for 1 minute until fragrant. - Add tomatoes and broth
Stir in diced tomatoes (with juice) and broth. Bring to a simmer. - Add beans
Add kidney and pinto beans. Stir well and let simmer gently for 20–25 minutes. The sauce should thicken slightly. - Season and adjust
Add salt, pepper, and sugar if needed. Taste and adjust spices. - Serve
Garnish with fresh cilantro and serve with lime wedges. Delicious over rice, with tortillas, or as a filling for tacos or burritos.
Tips
- For a smoky flavor, add a few drops of chipotle in adobo.
- You can make this vegetarian or vegan by using vegetable broth.
- Leftovers taste even better the next day—flavors deepen.
If you want, I can give you a spicy, restaurant-style version that’s thicker and has more complex flavors, perfect for a chili cook-off.
Do you want me to do that?
