Spicy Chili-Lime Pinto Beans with Cornbread

Flavorful pinto beans simmered with chili, cumin, and a hint of lime, served with warm, quick-bake cornbread and a simple fresh slaw.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Southwestern
• Difficulty: Easy
• Cost: $3.12/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Fiber
• Pescatarian

Tags

• one-pot
• quick
• healthy
• comfort food
• budget-friendly
• spicy

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 can diced green chilies (undrained)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 can pinto beans (rinsed and drained)
• 1 can diced tomatoes (undrained)
• 1 cup vegetable broth
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1 package corn muffin mix
• 1 package coleslaw mix
• 0.25 cup olive oil
• 2 tablespoon apple cider vinegar
• 1 tablespoon sugar

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
2. Add the can of diced green chilies, chili powder, and ground cumin. Cook for 1 minute, stirring constantly.
3. Stir in the rinsed and drained pinto beans, can of diced tomatoes, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing flavors to meld. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. While beans simmer, prepare cornbread according to package directions. Typically involves mixing the corn muffin mix with egg and milk, then baking in a preheated oven. Bake alongside the beans if oven space allows, or use a quick-bake version on the stovetop/microwave. (Adjust cornbread type to fit 30 minute limit for quick meal)
5. For the quick coleslaw, combine the coleslaw mix with 1/4 cup olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon sugar. Mix well.
6. Serve the Spicy Chili-Lime Pinto Beans hot, garnished with fresh lime juice if desired, with a slice of cornbread and a side of coleslaw.

Notes

A quick-bake cornbread from a mix can be made in a pan on the stovetop or a microwave to keep the total meal time under 30 minutes, prioritizing speed for this quick meal day.

Nutrition (per serving)

• Calories: 465
• Protein: 19.8 g
• Carbohydrates: 75.3 g
• Fat: 13.5 g
• Fiber: 15.6 g
• Sodium: 780 mg
• Saturated Fat: 1.7 g
• Sugar: 14.2 g
• Cholesterol: 10 mg