Cafe Rio Chili Beans
Bring a taste of Tex-Mex flair to your table with these hearty Cafe Rio Chili Beans! This flavorful recipe combines tender, slow-cooked pinto beans with aromatic spices like chili powder, cumin, and smoked paprika, infused with the boldness of diced green chilies and a splash of savory tomato sauce. Perfect as a standalone side dish or as a topping for tacos, burritos, or rice bowls, these chili beans are a versatile, crowd-pleasing addition to any meal. The fresh cilantro stirred in at the end adds a vibrant finish, making every bite irresistible. With its easy-to-follow instructions and rich, homestyle flavors, this recipe is the ultimate comfort food for weeknight dinners or festive gatherings.
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Recipe Information
Ingredients
- 2 cups (dry) pinto beans
- 8 cups water
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 4-ounce can diced green chilies (canned)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 1 cup tomato sauce
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the dry pinto beans under cold water to remove debris and impurities.
In a large pot, combine the pinto beans with 8 cups of water. Bring to a boil over high heat and then reduce to a simmer. Cover and cook for 2 to 2.5 hours, or until the beans are tender. Drain and set aside, reserving 1 cup of the cooking liquid.
In the same pot, heat the vegetable oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Stir in the canned green chilies, chili powder, ground cumin, and smoked paprika. Cook for 2-3 minutes to toast the spices and enhance their flavor.
Add the cooked beans back to the pot along with the reserved cooking liquid, tomato sauce, salt, black pepper, and sugar. Stir to combine.
Simmer the chili beans over low heat for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. Stir in the chopped cilantro just before serving.
Serve warm as a side or over rice for a complete meal. These chili beans also pair well with tacos, burritos, or enchiladas.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 27.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6181 mg | 269% | |
| Total Carbohydrate | 130.9 g | 48% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 17.9 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1899 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
