One-Pot Smoky Pinto Bean & Roasted Corn Chili with Avocado Crema
This vibrant, hearty chili brings together smoky pinto beans, sweet roasted corn, tomatoes, and warming spices in just one pot. Topped with a quick avocado crema, it's a satisfying weeknight meal packed with flavor and fiber.
- 2 tbsp olive oil
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 3 each garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chipotle chili powder
- 2 cans (15 oz each) pinto beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1.5 cups frozen roasted corn kernels
- 1 cup vegetable broth
- 0.75 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh cilantro, chopped
- 1 each ripe avocado
- 0.5 cup plain Greek yogurt or sour cream
- 1 tbsp lime juice
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Instructions
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, sauté until softened.
⏱️ 4 minutes 🌡️ medium heatStir in garlic, smoked paprika, cumin, and chipotle chili powder. Cook until fragrant.
⏱️ 1 minuteAdd pinto beans, fire-roasted tomatoes, roasted corn, and vegetable broth. Season with salt and pepper. Stir well.
⏱️ 1 minuteBring to a simmer, cover, and cook until flavors meld and vegetables are tender.
⏱️ 15 minutes 🌡️ medium-lowWhile chili simmers, mash avocado with Greek yogurt and lime juice until smooth to make crema.
⏱️ 2 minutesStir chopped cilantro into chili. Serve hot, topped with avocado crema.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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