Tex-Mex Pinto Bean and Corn Chili with Crunchy Tortilla Chips

A comforting and quick Tex-Mex inspired chili featuring tender pinto beans and sweet corn in a rich, spiced tomato base, served with crispy tortilla chips.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.09/serving

Dietary

• Egg-Free
• Gluten-Free
• High-Fiber
• Nut-Free
• Pescatarian
• Soy-Free
• Vegetarian

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 1 green bell pepper (chopped)
• 2 clove garlic (minced)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 1 can diced tomatoes (undrained)
• 1 can pinto beans (rinsed and drained)
• 1 can corn (drained)
• 0.5 cup vegetable broth
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cup tortilla chips
• 0.5 cup shredded Monterey Jack cheese
• 0.5 avocado (diced)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and green bell pepper and cook for 5-7 minutes until softened.
2. Stir in the minced garlic, chili powder, ground cumin, and dried oregano. Cook for 1 minute until fragrant.
3. Add the undrained diced tomatoes, rinsed and drained pinto beans, drained corn, and 1/2 cup vegetable broth to the pot. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
4. Season the chili with salt and black pepper to taste. Ladle the hot chili into bowls and serve with tortilla chips on the side. Optionally top with shredded Monterey Jack cheese, diced avocado, and fresh cilantro.

Notes

For an extra depth of flavor, consider adding a dash of liquid smoke or a small amount of chipotle in adobo sauce (if you enjoy a smoky kick) to the chili.

Nutrition (per serving)

• Calories: 490
• Protein: 18 g
• Carbohydrates: 48 g
• Fat: 25 g
• Fiber: 15 g
• Sodium: 980 mg
• Saturated Fat: 5 g
• Sugar: 7 g
• Cholesterol: 10 mg