Green chilli stew with pinto beans
Few dishes capture the essence of Southwestern comfort food quite like a steaming bowl of green chilli stew. This green chilli stew with pinto beans delivers all the flavour you’d expect: earthy pinto beans, roasted green chilli for a smoky heat and a warm, savoury broth. It’s the kind of meal that feels equally at home on a chilly winter’s night or during a summer monsoon. Serve it with warm tortillas or cornbread to mop up every last drop.
This version is made heartier by adding lean ground beef, though it’s easy to make it vegetarian by swapping the meat for extra beans or vegetables. Roasted green chilli gives it that signature New Mexican flavour, and pinto beans provide creaminess and protein. Coriander seeds add a subtle citrus undertone, making the stew fragrant and complex.
The best part? This stew comes together in under an hour, making it perfect for weeknight dinners, yet it tastes as though it has been simmering all day. The recipe is flexible — adjust the heat level by adding more or less chilli, or use your favourite combination of chicken or vegetable broth. With its rustic charm and rich flavour, it’s a recipe you’ll come back to again and again.
Why you’ll love this recipe:
New Mexico flavour: Roasted green chilli gives this stew its unmistakable Southwestern flavour.
One-Pot Wonder: Minimal clean-up and maximum flavour.
Customisable heat: Add more chilli for a fiery stew or less for a milder one.
Quick and comforting: Ready in under an hour without compromising on flavour.
Vegetarian-friendly: Skip the beef and use vegetable stock for a hearty, plant-based option.
Ingredients (serves 6):
1 tsp coriander seeds
1 tablespoon of vegetable or olive oil
1 lb lean minced beef (optional for vegetarians)
½ a medium onion, minced
3 large garlic cloves, minced
4–6 cups of homemade chicken or vegetable stock (the amount needed depends on the desired intensity of the chilli flavour).
1–3 cups of roasted, peeled and chopped green chilli (adjust according to spice preference).
2 cups of cooked pinto beans (drained if canned).
¼–½ teaspoon salt, to taste
Six flour or corn tortillas, warmed, for serving.
Step-by-step instructions:
1. Toast the coriander seeds
Place a Dutch oven or large soup pot over a medium-low heat. Add the coriander seeds and toast them, shaking the pan frequently, for 2–3 minutes until they are aromatic and lightly browned. Transfer the seeds to a spice grinder or mortar and grind to a fine powder.
2. Brown the beef and aromatics
In the same pot, add vegetable or olive oil, minced beef (if using), onion and garlic. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onion has softened.
3. Make the broth
Pour in 4 cups of stock, along with the chopped green chilli and ½ teaspoon of ground coriander. Bring to a gentle simmer and let the flavours meld for 15 minutes. If the stew is too thick, add more stock to taste.
4. Add the pinto beans
Stir in the cooked pinto beans and simmer for a further 10 minutes to allow the beans to absorb the flavours of the broth. Taste and adjust the seasoning with salt if needed.
5. Serve and enjoy!
Ladle the stew into bowls and top each portion with grated cheese and minced onion, if desired. Serve hot with warm flour or corn tortillas, or a slice of cornbread to soak up the rich broth.
Pro tips for success:
Roast your own chillies: If possible, use Hatch or Anaheim green chillies to achieve an authentic, smoky flavour.
Adjust the spice level: Use mild green chiles for subtle heat or hot chiles for a bold kick.
Make ahead: The stew tastes even better the next day, as the flavours continue to develop.
Vegetarian swap: Replace the beef with diced potatoes, squash or mushrooms to create a satisfying meat-free option.
Freeze for later: Leave to cool completely, then store in freezer-safe containers for up to three months.
Serving suggestions: Pair the stew with fresh tortillas or cornbread for a traditional Southwestern meal. For a complete dinner, serve alongside a crisp green salad or grilled vegetables.
Storage & leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to three months.
Reheat: Warm gently on the hob over a medium heat, adding extra stock if needed to thin the broth.
Why this recipe works: toasting the coriander seeds at the beginning enhances their citrusy aroma, which complements the smoky heat of the green chilli. Using both broth and beans creates a balance between a flavourful soup base and a hearty, satisfying texture. The recipe is flexible enough to adapt to your heat preference, dietary needs or available ingredients.
Recipe FAQs
Q: Can I make this in a slow cooker?
A: Yes. First, toast the coriander and brown the beef, then add all the ingredients to the slow cooker and cook on a low heat for 4–6 hours.
Q: What is the best type of chilli to use?
A: Freshly roasted Hatch green chilli is ideal, but Anaheim or poblano chillies work well too.
Q: Can I use canned beans?
A: Yes, just make sure you drain and rinse them before adding them to the stew.
Q: How do I make it spicier?
Add diced jalapeños or a pinch of cayenne pepper along with the green chile.
Q: Is there a way to thicken the stew?
Answer: Mash some of the beans with a spoon and stir them back into the pot to thicken the stew.
Final thoughts
This green chilli stew with pinto beans is a true Southwestern classic — simple to make, bursting with flavour and endlessly adaptable. Whether you make it with beef for a hearty, protein-packed stew, or keep it vegetarian for a lighter option, it’s sure to satisfy your appetite. Serve it fresh with warm tortillas and enjoy a bowl of comforting food that’s perfect for any season.
