Here’s a simple, hearty green chili stew with pinto beans—smoky, slightly spicy, and filling.
Ingredients
- 2 cups cooked pinto beans (or 1 can, drained and rinsed)
- 1–2 cups roasted green chilies (Hatch or any mild green chilies), chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1–2 potatoes, diced (optional but makes it thicker)
- 1 tbsp oil or butter
- 4 cups vegetable or chicken broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and black pepper to taste
- Optional: jalapeño for extra heat, cilantro for garnish, lime juice for brightness
Instructions
- Sauté base: Heat oil in a pot and cook onion until soft. Add garlic and cook for another 30 seconds.
- Build flavor: Stir in cumin and oregano so they bloom in the heat.
- Add vegetables: Add potatoes (if using), green chilies, and broth. Bring to a boil.
- Simmer: Reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Add beans: Stir in pinto beans and simmer another 10 minutes.
- Season: Adjust salt, pepper, and heat level. Add a squeeze of lime if you like brightness.
Serving ideas
- With warm tortillas or cornbread
- Topped with cheese, sour cream, or chopped cilantro
- Even better the next day after flavors deepen
If you want, I can give you a smokier restaurant-style version or a slow-cooker method.
