SPICY PINTO BEAN AND RED PEPPER SOUP POT
The Spicy Pinto Bean And Red Pepper Soup Pot is a bold and vibrant dish that transforms simple ingredients into a meal brimming with flavour and energy. Creamy pinto beans create a hearty base, while sweet red peppers add colour and natural brightness. A gentle kick of chilli powder brings warmth that is invigorating without overwhelming, striking the perfect balance between comfort and spice. The onion sautéed in olive oil deepens the flavour, while the rich vegetable ties everything together into a satisfying bowl. This soup pot is packed with protein, fibre and essential minerals. This soup pot is quick to prepare and endlessly versatile, which works beautifully as a fuss-free lunch, a warming dinner or a dish to share on busy evenings. The Spicy Pinto Bean And Red Pepper Soup Pot is served with grains, rice or crusty bread and it’s a one-pot wonder full of nourishment and character.
RECIPE CATEGORY
Lunch, Dinner
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
One‑Pot Wonders
OCCASION/HOLIDAY
Tailgating
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan
DISH TYPE
Soup / Stew
INGREDIENTS
- 86 grams | 3.03 ounces | ½ cup pinto beans
- 40 grams | 1.41 ounces | ¼ cup chopped red pepper
- 240 milliliters | 8.12 fluid ounces | 1 cup vegetable broth
- 6 grams | 0.02 ounces | ¼ teaspoon chilli powder
- 10 grams | 0.35 ounces | 1 tablespoon chopped onion
- 6 grams | 0.21 ounces | 1 teaspoon salt
- 2 grams | 0.07 ounces | 1 teaspoon black pepper
- 15 millilitres | 0.51 fluid ounces | 1 tablespoon olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 157 kilocalories
- Fat: 1.0 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 26.5 grams
- Sugar: 3.0 grams
- Fibre: 6.9 grams
- Sodium: 540 milligrams
- Protein: 8.6 grams
- Calcium: 48 milligrams
- Potassium: 480 milligrams
- Iron: 2.2 milligrams
PREPARATION
- Sauté Onion And Pepper: Warm the olive oil in a saucepan set over medium heat. Add the chopped onion and red pepper, stirring gently as they soften and release their sweetness, which usually takes 3 to 4 minutes.
- Stir In Chilli: Sprinkle the chilli powder into the pan and stir well. Allow it to toast briefly so its heat and aroma deepen into the vegetables, which takes around 1 minute.
- Add Beans And Broth: Tip the rinsed pinto beans into the pan and pour in the vegetable broth. Stir the mixture until the beans, broth and vegetables are evenly combined, which takes 2 minutes.
- Simmer: Raise the heat until the soup reaches a gentle boil, then reduce it to low. Let it simmer steadily so the flavours meld and the beans warm through, which usually takes 10 to 12 minutes.
- Season And Serve: Taste the soup and adjust with salt and black pepper to balance the flavours. Serve piping hot, optionally garnished with fresh coriander or a squeeze of lime, which takes 2 minutes.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Spicy Pinto Bean And Red Pepper Soup Pot:
- Uniform Cuts: Dice pepper and onion evenly so they soften uniformly.
- Broth Depth: Use vegetable broth for added richness, but water works well in a pinch.
- Rinse Beans: This removes excess starch and improves texture.
- Aromatics: Briefly toasting the chilli powder amplifies its flavour impact.
- Texture Adjustment: Mash a few beans against the pot side for a thicker soup.
VARIATIONS
- Veggie Blend: Add diced tomato, corn or zucchini for extra colour and nutrients.
- Spicy Option: Use smoked paprika or cayenne instead of or alongside chilli.
- Herb Twist: Garnish with coriander, parsley or chives.
- Creamy Finish: Swirl in coconut milk or oat cream before serving.
- Chunks And Grains: Serve over rice, quinoa or crushed tortilla chips for extra texture and substance.
PREPPING AND STORAGE
- Refrigeration: Cool completely before transferring to an airtight container. Store for up to 4 days.
- Freezing: Use freezer-safe containers; freeze up to 2 months. Thaw overnight in the fridge.
- Meal Preparation: This soup tastes even better after a day, which is perfect for batch cooking and easy lunches.
