Green Chili Stew With Pinto Beans
Few dishes capture the soul of Southwestern comfort food like a simmering pot of Green Chili Stew with Pinto Beans. Built on layers of toasted spices, tender beans, and the earthy warmth of fire-roasted green chiles, this stew is both rustic and nourishing.
Every spoonful brings together the smokiness of the chile, the richness of slow-simmered broth, and the heartiness of beans and beef (or kept vegetarian for a lighter touch). It’s a recipe that feels like home—meant to be ladled generously into bowls, crowned with cheese and onions, and savored alongside warm tortillas or cornbread.
Whether shared at a family table or enjoyed on a quiet evening, this stew is as much about comfort as it is about flavor.
Why People Will Love This Green Chili Stew With Pinto Beans:
Soulful Flavor Fusion – The smoky depth of roasted green chiles melds with hearty pinto beans, creating a stew that feels both rustic and refined.
Comfort in Every Spoonful – Rich broth, warming spices, and soft beans make this dish a true comfort food, perfect for cold nights or when you crave something grounding.
Versatile and Inclusive – Keep it vegetarian with beans and vegetables or add lean ground beef for extra heartiness, making it adaptable to different diets.
Rooted in Tradition – Inspired by Southwestern kitchens, this stew carries the story of fire, earth, and community, reminding us of shared meals passed down through generations.
Perfect Pairings – Served with tortillas or cornbread, it transforms into a complete, soul-satisfying meal that invites lingering at the table.
Key Ingredients:
Roasted Green Chiles – The heart of the stew, lending smoky heat and a distinctive Southwestern character that defines every bite.
Pinto Beans – Creamy, earthy, and nourishing, they balance the chile’s fire with wholesome comfort.
Ground Coriander & Aromatics – Toasted spices, garlic, and onion create a fragrant base that layers depth into the stew.
Homemade Stock – Whether chicken or vegetable, it enriches the dish with slow-simmered warmth and body.
Lean Ground Beef (Optional) – Adds savory richness for meat lovers, while still allowing the chile and beans to shine.
Expert Tips:
Roast your own chiles if possible – Freshly fire-roasted green chiles impart a smoky, authentic depth that jarred or canned versions can’t fully match.
Toast the coriander seeds patiently – Gentle toasting unlocks essential oils, amplifying the stew’s fragrance and flavor foundation.
Layer your flavors – Add stock gradually, tasting as you go, to control both consistency and intensity of flavor.
Let it rest after cooking – A short rest off the heat allows the beans and chiles to absorb more of the broth, deepening the overall taste.
Use texture wisely – For a thicker body, mash a small portion of the beans into the stew or stir in a touch of instant potato flakes—this enhances heartiness without altering flavor.
Green Chili Stew With Pinto Beans
Ingredients:
1 tsp. coriander seeds
1 Tbsp. vegetable or olive oil
1 pound lean ground beef (optional for vegetarians*)
½ medium onion, minced
3 large garlic cloves, minced
4 to 6 cups homemade chicken or vegetable stock (varies with amount of chile used)
1 to 3 cups roasted, peeled, chopped green chile*
2 cups cooked pinto beans*
¼ to ½ tsp. salt, to taste
6 Flour or corn tortillas
Instructions
Heat a Dutch oven over medium-low heat. Add the coriander seeds and toast, shaking often, for about 2 to 3 minutes, until aromatic and lightly toasted. Transfer seeds to a spice grinder or mortar and grind.
Add the oil, beef, onion and garlic to the hot pot. Cook for 4 minutes, stirring frequently.
Add 4 cups of stock, the green chile, and ½ tsp. ground coriander. Cook for 15 minutes. (Add more liquid if needed)
Add the pinto beans. Cook for 10 minutes. Taste and add salt, if needed.
Serve. Top each bowl with grated cheese and minced onion.
Serve with warmed flour tortillas, corn tortillas or cornbread.
Important Notes When Making Green Chili Stew with Pinto Beans:
Chili heat varies – Green chiles can range from mild to fiery depending on variety and roast; adjust the amount to match your tolerance and desired kick.
Balance of broth and body – Start with less stock and add more as needed; the stew should be hearty but not watery, with beans and chiles holding center stage.
Salt with care – Because stock, beans, and chiles may already carry salt, always season toward the end to avoid over-salting.
Optional beef, not optional depth – The stew remains rich and soulful even without meat; the beans and roasted chiles alone provide remarkable complexity.
Tortillas or cornbread complete the meal – While the stew stands strong on its own, pairing it with something warm and starchy transforms it into a full, grounding experience.
How To Enjoy Green Chili Stew with Pinto Beans After Cooking:
Let it breathe before serving – Allow the stew to sit for 5–10 minutes off the heat. This short rest deepens the flavor and allows the broth to thicken slightly as the beans and chiles settle.
Serve it steaming hot – Ladle the stew into wide bowls so the aromas of roasted chiles, garlic, and coriander rise up with every breath before the first bite.
Layer the garnishes – Sprinkle finely minced onion for brightness, a handful of shredded cheese for creaminess, or fresh cilantro for a burst of herbal freshness. Each topping adds another dimension to the stew.
Pair it with warmth – Tear into soft flour tortillas, crisp corn tortillas, or a slice of cornbread. Use them to scoop the stew or soak up the last drops of broth at the bottom of the bowl.
Make it communal – Place the pot in the center of the table with tortillas stacked nearby, letting everyone help themselves. This turns a simple meal into a shared experience.
Savor the next day – Like many stews, the flavors deepen overnight. Reheat gently, adding a splash of stock or water if it thickens too much, and enjoy an even richer bowl the following day.
Nutrition Information:
For one serving of Green Chili Stew with Pinto Beans (based on 6 servings, with beef included and moderate cheese topping)
Calories: 285 kcal | Total Fat: 11.5 g | Saturated Fat: 3.7 g | Monounsaturated Fat: 4.5 g | Polyunsaturated Fat: 1.2 g | Cholesterol: 38 mg | Sodium: 420–560 mg (depending on stock and added salt) | Total Carbohydrates: 27 g | Dietary Fiber: 8.1 g | Sugars: 4.2 g | Protein: 21 g
Frequently Asked Questions:
Can I make this stew vegetarian or vegan?
Yes! Simply omit the ground beef and use vegetable stock instead of chicken stock. For a vegan version, skip the cheese topping or replace it with a dairy-free alternative. The roasted green chiles and pinto beans alone provide plenty of depth and heartiness.
How spicy is this stew, and how can I control the heat?
The spice level depends on the type and amount of green chile you use. Mild chiles like Hatch or Anaheim keep it gentle, while hotter varieties like Hatch hot or jalapeño-based blends bring more heat. Start with less and add more gradually to reach your comfort zone.
Can I prepare this dish ahead of time?
Absolutely. In fact, the flavors deepen overnight as the beans and chiles absorb the broth. Store in the fridge for up to 3–4 days, or freeze for up to 2 months. Reheat gently on the stove, adding a splash of stock if it becomes too thick.
What’s the best way to thicken the stew without changing the flavor?
Two easy options: mash a small portion of the beans directly into the broth, or stir in 2–3 tablespoons of instant potato flakes. Both methods add body naturally, without affecting the flavor.
What should I serve with this stew to make it a complete meal?
Warm flour or corn tortillas are traditional, but cornbread also works beautifully. For balance, pair the stew with a crisp side salad or roasted vegetables. Toppings like cheese, onions, avocado, or cilantro make it even more satisfying.
Do I really need to toast the coriander seeds first?
Yes. Toasting awakens the natural oils in the seeds, giving the stew a warm, citrusy depth you won’t get if you add them raw. It’s a small step that transforms the entire flavor base.
Can I use canned green chiles instead of roasting fresh ones?
You can, but freshly roasted chiles add a smoky complexity that canned versions often lack. If using canned, choose fire-roasted varieties and drain them well for best results.
When should I add the pinto beans—at the start or near the end?
Add them toward the end. Pinto beans are already cooked, and simmering them too long can make them mushy. Adding them in the last 10 minutes keeps them intact while still letting them soak up flavor.
How do I keep the stew from being too watery?
Start with 4 cups of stock, then add more only as needed. If the stew is thin, mash a few beans into the broth or stir in a spoonful of instant potato flakes to thicken without losing flavor.
Can I make this recipe in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the beef, onions, and garlic first, then transfer everything and cook on low for 6–8 hours. For an Instant Pot, use the sauté function for the aromatics, then pressure cook on high for 20 minutes before a natural release. Both methods develop deep flavor with less active cooking.