Green Chili Stew With Pinto Beans

Green Chile Stew with Pinto Beans brings together two of the most essential ingredients in New Mexican cooking: roasted green chile and the humble pinto bean. In New Mexico, green chile is more than a flavor; it’s a seasonal ritual.

Every late summer, roadside roasters fill the air with smoky aromas as families buy chiles by the sackful to freeze for the year. Pinto beans, meanwhile, have nourished Southwestern households for centuries, simmering on stovetops as a daily staple. Combined in one pot, they create a stew that’s hearty, humble, and deeply satisfying.

This recipe adds a thoughtful twist: whole coriander seeds, toasted and freshly ground, which give the broth a warm, citrusy, slightly floral lift that pairs beautifully with smoky chile. Lean ground beef is browned with onion and garlic for savory depth, then simmered in homemade stock with as much roasted green chile as you dare. Creamy pinto beans go in last, soaking up the flavorful broth. Topped with cheese and onion and served with warm tortillas or cornbread, it’s a simple, soul-warming bowl that comes together in under 40 minutes and is just as delicious made vegetarian.

Why People Will Love Green Chili Stew With Pinto Beans Recipe

Authentic Southwestern flavor: It celebrates New Mexico’s beloved roasted green chile.

Smoky, earthy depth: Roasted chile gives the broth a rich, smoky character.

Fresh coriander twist: Toasted, freshly ground coriander adds a bright, aromatic note you won’t find in most stews.

Hearty but not heavy: Lean beef and beans make it filling while keeping it light.

Quick to cook: Ready in about 35–40 minutes.

One-pot convenience: Minimal cleanup.

Adjustable spice: Use 1 cup of chile for mild or up to 3 cups for a bold, fiery stew.

Vegetarian-friendly: Simply skip the beef and use vegetable stock.

Protein and fiber packed: Beef and pinto beans keep you full and satisfied.

Affordable: Simple ingredients stretch to feed a family.

Flexible consistency: Make it soupy or thick by adjusting the stock.

Perfect with tortillas or cornbread: Made for dipping and scooping.

Better the next day: The flavors deepen overnight.

Key Ingredients

Roasted green chile: The star ingredient. Roasted New Mexico or Hatch chiles bring smoky, earthy, slightly sweet heat that defines the stew.

Coriander seeds: Toasting and grinding them fresh releases warm, citrusy, floral notes that brighten the smoky chile.

Lean ground beef: Adds savory richness and protein without excess grease.

Onion and garlic: Build the stew’s aromatic, slightly sweet foundation.

Homemade stock: Chicken or vegetable stock forms a clean, flavorful base and keeps the sodium in check.

Pinto beans: Creamy and mild, they soak up the broth and add heartiness, fiber, and plant protein.

Oil: Helps brown the beef and soften the aromatics.

Salt: Brings all the flavors into balance.

Tortillas or cornbread: The classic companions for scooping up every bite.

Cheese and onion (toppings): Add creamy richness and a fresh, sharp crunch.

Expert Tips

Toast coriander gently: Medium-low heat and frequent shaking prevent burning.

Grind right away: Freshly ground spices are most aromatic.

Store extra coriander: Keep leftover ground coriander in a sealed jar for a few weeks.

Brown the beef well: Let it develop color before breaking it up for deeper flavor.

Drain if needed: Spoon off excess fat before adding the stock.

Use roasted Hatch chile: Fresh or frozen roasted Hatch chile gives the most authentic flavor.

Add chile gradually: Start with 1 cup, taste, and add more for extra heat.

Cook your own beans: Homemade pintos are creamier, and a splash of their cooking liquid enriches the broth.

Rinse canned beans: This removes extra salt and starch.

Mash some beans: Mashing about ½ cup thickens the stew naturally.

Keep the simmer gentle: This melds the flavors without breaking down the beans.

Finish with lime: A squeeze of lime brightens everything.

Add cumin or oregano: A pinch adds a more traditional Southwestern note.

Green Chile Stew with Pinto Beans

Ingredients

Coriander seeds: 1 teaspoon

Vegetable or olive oil: 1 tablespoon

Lean ground beef: 1 pound (skip it for a vegetarian version)

Onion: ½ medium, finely chopped

Garlic: 3 large cloves, minced

Chicken or vegetable stock: 4–6 cups, homemade if possible (use more if you add more chile)

Green chile: 1–3 cups, roasted, peeled, and chopped

Cooked pinto beans: 2 cups

Salt: ¼–½ teaspoon, or to taste

Flour or corn tortillas: 6, warmed, for serving (or serve with cornbread)

Optional toppings: shredded cheese, finely chopped onion

Instructions

1. Toast and grind the coriander.

Set a Dutch oven over medium-low heat.

Add the coriander seeds and toast them for 2–3 minutes, shaking the pot often, until fragrant and lightly golden.

Transfer the seeds to a spice grinder or mortar and pestle and grind them into a powder.

2. Brown the beef and aromatics.

Add the oil to the same hot pot, then add the ground beef (if using), onion, and garlic.

Cook for about 4 minutes, stirring often and breaking up the meat, until the beef is browned and the onion has softened.

3. Simmer with the chile.

Pour in 4 cups of the stock, then add the green chile and ½ teaspoon of the ground coriander.

Let the stew simmer for about 15 minutes, adding more stock if it gets too thick.

4. Add the beans.

Stir in the pinto beans and simmer for another 10 minutes, until heated through and the flavors blend.

Taste and season with salt as needed.

5. Serve.

Ladle the stew into bowls and top each one with shredded cheese and chopped onion if you like.

Serve with warm flour or corn tortillas, or with a wedge of cornbread.

Important Notes When Making Green Chili Stew With Pinto Beans

Chile heat varies: Taste a small piece first and adjust the amount.

Wear gloves: Roasted chiles can irritate skin and eyes.

Stock amount is flexible: Use 4 cups for a thicker stew or 6 cups for a soupier one.

Watch the salt: Store-bought stock and canned beans are saltier than homemade. Season at the end.

Cook beef thoroughly: Ground beef should reach 160°F (71°C).

Vegetarian version: Omit the beef, use vegetable stock, and add extra beans, potatoes, or zucchini.

Canned chile works: It’s milder and less smoky but still tasty.

Storage: Refrigerate for up to 4–5 days.

Freezing: Freezes well for up to 3 months.

Dietary notes: Naturally gluten-free and dairy-free when served with corn tortillas and no cheese.

How to Enjoy Green Chili Stew With Pinto Beans After Cooking

Serve it hot. Ladle into warm bowls, making sure each serving has beef, beans, chile, and plenty of broth.

Top it your way.

Grated cheddar or Monterey Jack
Crumbled queso fresco
Finely chopped onion
Fresh cilantro
Lime wedges
Sour cream
Diced avocado
Crushed tortilla chips
Hot sauce

Pair with sides.

Warm flour tortillas: The New Mexico classic for dipping.
Corn tortillas: A gluten-free, toasty option.
Cornbread: Sweetness that balances the chile.
Sopaipillas with honey: A beloved local pairing.
Mexican rice: For an extra-filling meal.
Green salad or slaw: A fresh, crisp contrast.

Warm tortillas well.

Comal or skillet: 20–30 seconds per side
Gas flame: Quick char for smoky flavor
Microwave: Wrapped in a damp paper towel for 30–60 seconds

Repurpose leftovers.

Smothered burritos with cheese
Green chile nachos
Breakfast bowls topped with a fried egg
Loaded baked potatoes
Enchilada filling

Pair with drinks. Mexican lager, iced tea, lemonade, horchata, agua fresca, or sparkling water with lime.

Store and reheat.

Refrigerate for up to 4–5 days.
Reheat on the stovetop with a splash of stock.
Microwave in 1–2 minute intervals, stirring between each.
Freeze for up to 3 months.

Nutrition Information

Estimated per serving, based on 6 servings (about 1⅓ cups each), made with 1 pound of 90% lean ground beef, 5 cups of homemade chicken stock, 2 cups of roasted green chile, 2 cups of home-cooked pinto beans, and about ⅜ teaspoon of salt. Tortillas and toppings not included.

Note: The vegetarian version (no beef, vegetable stock) is about 160 calories and 7–8 g of protein per serving. Store-bought stock and canned beans can raise sodium to about 900–1,100 mg per serving. Each flour tortilla adds about 90–140 calories; each corn tortilla about 50–60.

Smart FAQs About This Recipe

Why use coriander seeds?
Toasted, freshly ground coriander adds a warm, citrusy, floral note that brightens the smoky chile and makes this stew stand out.

How spicy is it?
It depends on your chile and how much you use. One cup of mild chile is gentle; three cups of hot chile make it bold.

Can I make it vegetarian or vegan?
Yes. Skip the beef, use vegetable stock, add extra beans or vegetables, and leave off dairy toppings for vegan.

Can I use another meat?
Yes. Ground turkey, chicken, pork, or cubed pork shoulder all work. Pork is especially traditional in New Mexico.

Can I use canned beans?
Yes. One 15-oz can, drained and rinsed, gives about 1½ cups. Taste before salting.

Can I use pre-ground coriander?
Yes. Use about ½ teaspoon and toast it briefly in the oil before adding the beef.

Can I use a slow cooker or Instant Pot?
Yes. Brown the beef and aromatics first. Slow cook on low 4–6 hours or high 2–3 hours, or pressure cook for 8–10 minutes with a quick release.

Can I use frozen green chile?
Absolutely. Frozen roasted Hatch chile is excellent. Thaw and add with its juices.

How do I thicken the stew?
Use less stock, simmer uncovered longer, mash some beans, or add diced potatoes.

Can I make it ahead?
Yes. It’s even better the next day. Make up to 2 days ahead and reheat gently with extra stock as needed.