Last Updated on August 20, 2025 by Casia Valdés
Few dishes capture the essence of Southwestern comfort food like a steaming bowl of green chili stew. This Green Chili Stew With Pinto Beans delivers all the flavor you’d expect—earthy pinto beans, roasted green chile for a smoky heat, and a warm, savory broth. It’s the kind of meal that feels equally at home on a chilly winter night or during a summer monsoon, served with warm tortillas or cornbread to soak up every drop.
This version adds lean ground beef for heartiness, though it’s easy to make vegetarian by swapping the meat for extra beans or vegetables. Roasted green chile gives it that signature New Mexico flavor, and pinto beans provide creaminess and protein. Coriander seeds add a subtle citrusy undertone, making the stew fragrant and complex.
The best part? This stew comes together in under an hour, making it perfect for weeknight dinners while still tasting like something you’ve simmered all day. The recipe is flexible—adjust the heat level by adding more or less chile, or use your favorite combination of chicken or vegetable broth. With its rustic charm and deep flavor, it’s a recipe you’ll come back to again and again.
Table of Contents
Why You’ll Love This Recipe
-
New Mexico Flavor: Roasted green chile gives this stew its unmistakable Southwestern flair.
-
One-Pot Wonder: Minimal cleanup and maximum flavor.
-
Customizable Heat: Add more chile for fiery heat or less for a milder stew.
-
Quick and Comforting: Ready in under an hour without sacrificing depth of flavor.
-
Vegetarian-Friendly: Skip the beef and use vegetable stock for a hearty plant-based option.
Ingredients (Serves 6)
-
1 tsp coriander seeds
-
1 Tbsp vegetable or olive oil
-
1 lb lean ground beef (optional for vegetarians)
-
½ medium onion, minced
-
3 large garlic cloves, minced
-
4–6 cups homemade chicken or vegetable stock (amount depends on desired chile intensity)
-
1–3 cups roasted, peeled, chopped green chile (adjust for spice preference)
-
2 cups cooked pinto beans (drained if canned)
-
¼–½ tsp salt, to taste
-
6 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 medium-low heat. Add coriander seeds and toast, shaking the pan frequently, for 2–3 minutes until they’re 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, ground beef (if using), onion, and garlic. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onion is softened.
3. Build the Broth
Pour in 4 cups of stock along with the chopped green chile and ½ tsp ground coriander. Bring to a gentle simmer, letting the flavors meld for 15 minutes. If the stew seems too thick, add more stock to your liking.
4. Add the Pinto Beans
Stir in the cooked pinto beans and let the stew simmer for an additional 10 minutes, allowing the beans to absorb the flavors of the broth. Taste and adjust 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 tortillas, corn tortillas, or a slice of cornbread to soak up the rich broth.
Pro Tips for Success
-
Roast Your Own Chiles: If possible, roast Hatch or Anaheim green chiles for a smoky, authentic flavor.
-
Adjust Spice Level: Use mild green chile for a subtle heat or hot chile for a bold kick.
-
Make Ahead: The stew tastes even better the next day as the flavors continue to develop.
-
Vegetarian Swap: Replace beef with diced potatoes, squash, or mushrooms for a satisfying meatless option.
-
Freeze for Later: Cool completely and store in freezer-safe containers for up to 3 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 3 months.
-
Reheat: Warm gently on the stovetop over medium heat, adding extra stock if needed to thin the broth.
Why This Recipe Works
The toasting of coriander seeds at the start enhances their citrusy aroma, complementing the smoky heat of green chile. Using both broth and beans ensures a balance between a flavorful soup base and a hearty, satisfying texture. The recipe’s flexibility makes it easy to adapt to your heat preference, dietary needs, or available ingredients.
Recipe FAQ
Q: Can I make this in a slow cooker?
A: Yes—toast the coriander and brown the beef first, then add all ingredients to the slow cooker and cook on low for 4–6 hours.
Q: What’s the best chile to use?
A: Freshly roasted Hatch green chile is ideal, but Anaheim or poblano chiles work well too.
Q: Can I use canned beans?
A: Absolutely—just drain and rinse them before adding to the stew.
Q: How do I make it spicier?
A: Add diced jalapeños or a pinch of cayenne pepper along with the green chile.
Q: Is there a way to thicken the stew?
A: Mash some of the beans with a spoon and stir back into the pot for a thicker texture.
Final Thoughts
This Green Chili Stew With Pinto Beans is a true Southwestern classic—simple to make, bursting with flavor, 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 guaranteed to warm you up and fill you up. Serve it fresh with warm tortillas, and you’ll have a bowl of comfort that’s perfect for any season.
Green Chili Stew With Pinto Beans
Ingredients
Method
- Place a Dutch oven or large soup pot over medium-low heat. Add coriander seeds and toast, shaking the pan frequently, for 2–3 minutes until they’re aromatic and lightly browned. Transfer the seeds to a spice grinder or mortar and grind to a fine powder.
- In the same pot, add vegetable or olive oil, ground beef (if using), onion, and garlic. Cook for about 4 minutes, stirring frequently, until the beef is browned and the onion is softened.
- Pour in 4 cups of stock along with the chopped green chile and ½ tsp ground coriander. Bring to a gentle simmer, letting the flavors meld for 15 minutes. If the stew seems too thick, add more stock to your liking.
- Stir in the cooked pinto beans and let the stew simmer for an additional 10 minutes, allowing the beans to absorb the flavors of the broth. Taste and adjust seasoning with salt if needed.
- Ladle the stew into bowls and top each portion with grated cheese and minced onion if desired. Serve hot with warm flour tortillas, corn tortillas, or a slice of cornbread to soak up the rich broth.
