Whole30 Chipotle Pinto Beans
Dive into bold, smoky flavors with this Whole30 Chipotle Pinto Beans recipe, a wholesome twist on a classic dish that’s both nourishing and packed with spice. Perfectly tender pinto beans are simmered from scratch and infused with the fiery heat of chipotle peppers in adobo sauce, earthy cumin, and smoked paprika for a robust flavor profile. Fresh garlic, onion, and lime juice add brightness to complement the hearty beans, while a sprinkle of cilantro ties the dish together with a fragrant finish. This recipe is entirely grain-free, dairy-free, and compliant with Whole30 guidelines, making it an ideal side dish or plant-based protein for clean eating enthusiasts. With simple ingredients and a simmering process that melds the spices beautifully, these chipotle beans are guaranteed to become a meal-prep favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Dry pinto beans
- 6 cups Water
- 2 whole Chipotle peppers in adobo sauce
- 3 cloves Garlic
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro
Instructions
Rinse the dry pinto beans under cold water and discard any debris. Place the beans in a large bowl, cover with water, and let soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. In a large pot, add the beans and 6 cups of water. Bring to a boil, then reduce the heat and let them simmer for about 1-1.5 hours until the beans are tender. Drain and set aside.
Meanwhile, dice the onion and finely chop the garlic. Mince the chipotle peppers. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sauté for 3-4 minutes until the onion is translucent.
Stir in the minced chipotle peppers, cumin powder, paprika, salt, and black pepper to the skillet. Cook for another 2 minutes until the spices are fragrant.
Add the cooked beans to the skillet with the spice mixture and stir well to combine. Pour in the lime juice and continue to cook on low heat for another 10 minutes, allowing the flavors to meld.
Finely chop the fresh cilantro and stir it into the beans just before serving. Adjust seasoning with additional salt or lime juice to taste.
Serve the chipotle pinto beans warm, garnished with extra cilantro if desired, as a side dish or as part of a Whole30-friendly meal.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 283.3 g | 103% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 11.9 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 6162 mg | 131% | |
*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.
