Kristina’s Pinto Bean Chili

Kristina’s Pinto Bean Chili

There’s nothing better than a steaming bowl of flavorful chili! That is, if you like things that are hot and spicy. However, I’m one of those sensitive individuals that can’t tolerate a lot of heat. But I hate bland beans! So this recipe is my compromise. Lots of flavor, little spice. If you need something more spicy, you can add a dash of cayenne and that’ll do the trick! (Just leave it out if I’m coming to visit you….)

Course meatless entrees
Cuisine American
Keyword chili, pinto bean, soup beans, vegetarian chili
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings 22 cups
Calories 148 kcal


SOAK 8-24 hours or sprout:

  • 4 cups pinto beans dry

COOK beans overnight. When the beans soft, ADD onion and garlic and cook until soft.

  • 2 large onions finely chopped
  • 12 cloves garlic minced

ADD seasonings and SIMMER for one hour:

  • 2 tsp salt
  • 1 ½ Tbsp onion powder
  • 1 ½ tsp garlic powder
  • 1 ½ Tbsp paprika
  • 1 ½ Tbsp cumin
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp parsley
  • 28 oz canned diced tomatoes OR 3 cups fresh diced tomatoes
  • 6 oz tomato paste optional


  1. POUR soaked or sprouted pintos into a 5 quart or 6 quart crockpot.

  2. COVER with 8 cups of water. (that's approximate. You want enough water to cover at least 1-2 inches above the beans)

  3. COOK overnight on high or low, depending on how fresh your beans are and how hot your crockpot is.

  4. WHEN beans are soft, remove extra water, so it's not above the beans.

  5. ADD onion and garlic and COOK until soft.

  6. ADD tomato, seasonings, and tomato paste and STIR well.

  7. COOK on low, for at least one hour, to allow flavors to blend.

  8. SERVE OR PUT into warm jars and refrigerate OR freeze for later use. 🙂

Recipe Notes

Sprouting instructions: If you want amazing tasting beans that are easier to digest, try sprouting!

SOAK beans for 24 hours, RINSING every 8-12 hours.

DRAIN water, and cover with a damp cloth for another 24-48 hours, RINSING thoroughly every 8-12 hours. They should start to show little tiny white sprouts–that means they are ready! (Note: the older the beans are, the harder they are to sprout. Don’t worry if not all the beans get sprouts on them.)

COOK right away OR freeze for later use. I always like to sprout 4 cups of dry beans in each bowl and do several bowls at a time. Then FREEZE each bowl in a separate bag, so they’re all ready to grab and go when I need a crockpot of beans cooked!

Nutrition Facts
Kristina's Pinto Bean Chili
Amount Per Serving (1 cup)
Calories 148 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 331mg14%
Potassium 688mg20%
Carbohydrates 28g9%
Fiber 7g29%
Sugar 3g3%
Protein 9g18%
Vitamin A 394IU8%
Vitamin C 9mg11%
Calcium 70mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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