This kidney pinto bean chili combines ground beef with two kinds of beans, tomatoes, and a warm blend of chili powder, cumin, and paprika. It simmers on the stove for about an hour and turns thick, savory, and just a little sweet.
A small spoonful of sugar softens the tomato tang, and the beans make every bowl filling. Top it with cheddar, sour cream, scallions, and crushed tortilla chips for a family dinner that gets better as leftovers.
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Why This Kidney Pinto Bean Chili Recipe Works
Kidney beans hold their shape, while pinto beans turn soft and creamy, so the pot has two textures in every spoonful. Together they make the chili thick without any flour.
Chili powder, cumin, and paprika build a smoky base, and the long simmer mellows them into a rounded flavor. The sugar balances the acid from the canned tomatoes.
The recipe uses one pot and basic pantry ingredients, so it is easy to scale up for a crowd. It also freezes well, which makes it ideal for batch cooking.
Ingredients for Kidney Pinto Bean Chili
- 1 lb ground beef, 80 percent lean
- 1 small onion, chopped
- 2 cloves garlic, minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz kidney beans, drained and rinsed
- 15 oz pinto beans, drained and rinsed
- 1 cup low sodium beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheddar, 1 cup sour cream, chopped scallions, and crushed tortilla chips for topping
Ground beef. Use beef or turkey, and brown it until no pink remains before the cans go in.
Kidney beans. They are firm and hold up during a long simmer.
Pinto beans. They turn soft and creamy, which adds body to the broth.
Tomato sauce. It forms the smooth base that coats the beans and meat.
Sugar. A small spoonful tames the acid in the tomatoes and rounds out the spices.
How to Make Kidney Pinto Bean Chili
1. Brown the beef Cook the beef in a large pot over medium heat for 8 minutes, breaking it up until no pink remains, then drain the fat.
2. Soften the aromatics Add the onion and cook for 4 minutes, then stir in the garlic and cook for 1 minute until fragrant.
3. Season the pot Sprinkle in the chili powder, cumin, paprika, sugar, salt, and pepper and stir for 1 minute.
4. Add the cans Stir in the tomatoes, tomato sauce, both beans, and the broth until everything is evenly combined.
5. Simmer uncovered Bring to a boil, reduce the heat to low, and simmer uncovered for about 50 minutes, stirring every 10 minutes, until thick.
6. Taste and serve Taste and adjust the salt, then ladle the chili into bowls and add your toppings.
How to Serve Kidney Pinto Bean Chili
Serve the chili with cheesy garbage bread and stovetop bacon green beans for a filling plate. Creamy buttermilk coleslaw adds a cool crunch, and soft and buttery homemade rolls are great for dipping. Add cheddar, sour cream, and tortilla chips on top of each bowl.
How to Store and Reheat Kidney Pinto Bean Chili
Cool the chili within two hours and store it in airtight containers in the fridge for three to four days. Freeze it for up to three months and thaw it overnight in the fridge. Reheat on the stove until it reaches 165 degrees F.
Tips and Variations for Kidney Pinto Bean Chili
Cook the beef through. Ground beef is safe at 160 degrees F, and ground turkey needs 165 degrees F.
Rinse the beans. Rinse canned beans well to remove extra salt and starchy liquid.
Simmer uncovered. Leaving the pot uncovered lets the liquid reduce so the chili turns thick instead of watery.
Adjust the sugar. Taste the chili after 30 minutes and add a little more sugar only if the tomatoes still taste sharp.
Add some heat. Stir in cayenne or a diced jalapeno for more spice, and wear gloves when cutting hot peppers.
Use a deep pot. A wide, deep pot gives the chili room to bubble without splashing.
Flag the allergens. Cheese and sour cream contain milk, and tortilla chips may contain wheat or soy, so check labels for guests.
Check trusted guidance. For general advice on storing leftovers safely, see University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Kidney Pinto Bean Chili
What makes kidney pinto bean chili different?
It uses both kidney and pinto beans for two textures, firm and creamy. The result is thicker and more filling than a single bean chili.
Can I make kidney pinto bean chili with turkey?
Yes, ground turkey works well in place of beef. Cook it to 165 degrees F and add a little oil if it sticks.
Can I freeze kidney pinto bean chili?
Yes, freeze it in airtight containers for up to three months. Thaw overnight in the fridge before reheating.
Why add sugar to chili?
A little sugar balances the acid from canned tomatoes. Add it gradually and taste along the way.
Do I have to drain the canned beans?
Yes, drain and rinse both cans to remove extra salt and starch. Add the broth for the liquid instead.
Kidney Pinto Bean Chili
Equipment
- Large pot
- Wooden spoon
- Can opener
Ingredients
Main Ingredients
- 1 lb ground beef 80 percent lean
- 1 small onion chopped
- 2 cloves garlic minced
- 15 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz kidney beans drained and rinsed
- 15 oz pinto beans drained and rinsed
- 1 cup low sodium beef broth
- 2 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp granulated sugar
- ½ tsp salt
- 1 tsp black pepper
Instructions
Cooking
- Brown the beef. Cook the beef over medium heat for 8 minutes and drain the fat.
- Add aromatics and spices. Cook the onion for 4 minutes, then stir in the garlic and spices for 1 minute.
- Add the cans. Stir in the tomatoes, sauce, beans, and broth.
- Simmer. Cook uncovered on low for about 50 minutes, stirring every 10 minutes.
- Serve. Taste for salt and ladle into bowls with cheddar, sour cream, and scallions.
