Betty's Chili Hot Beans -- Leftovers Series 2

Bettyskitchen's picture

Oct. 09, 2014

Betty demonstrates how to make Chili Hot Beans. This is a recipe that builds on the previous video in Betty's Kitchen, Homestyle Pinto Beans.


Pinto beans/14.5 ounce cans of cooked pinto beans, undrained
Extra virgin olive oil 2 Tablespoon
Onion 1 Large , chopped
Garlic cloves 6 Medium , minced
Chili powder 3 Tablespoon
Ground cumin seed 1 Tablespoon
Dried oregano 1 Teaspoon
Coriander seed 1 Teaspoon , crushed
Salt To Taste
Chopped onion To Taste (For serving)



Heat olive oil in a deep skillet over medium heat.

When oil is shimmering, add onion and garlic. Cook until soft, stirring continually. Add chili powder, ground cumin seed, dried oregano, and crushed coriander seed.

Place over medium-low heat and cook, stirring constantly, until onion and garlic have absorbed the herbs and spices.

Add cooked onion and garlic to pot of beans. Bring to a boil over medium heat. Reduce heat and simmer for 30 minutes, stirring every 10 minutes.

Add water, if needed, maintaining a sauce of desired consistency.

Taste for salt and other spices and adjust, if desired.


When Chili Hot Beans are done, ladle each serving into a soup bowl and top with finely chopped fresh onion. Use Tortilla Shells or Original Frito chips as an accompaniment.

Recipe Summary

Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 221Calories from Fat 42

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat %

Trans Fat 0 g


Sodium 170 mg7.08%

Total Carbohydrates 35 g11.7%

Dietary Fiber 9 g36%

Sugars 2 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet