This is the best refried bean chili recipe! Loaded with beans and tasty ground beef, this delicious chili is bursting with flavor and warmth. The best part? It's ready in about 30 minutes.
This amazing refried bean chili is probably the best I’ve ever had. This delicious blend of kidney and refried beans, tomatoes, and ground beef is cooked with flavorful spices, and it’s topped with melted cheese, tangy lime wedges, and fresh green onions.
This Mexican chili is the perfect dish to celebrate Cinco de Mayo. Check out more of our flavorful Mexican recipes: Mexican Chicken Legs, Red Sauce Enchiladas, or Mexican Chicken Chickpea Soup.
Recipe ingredients and substitutions
- Two types of beans: One can of refried beans and one can of kidney beans. Pinto beans work well instead of kidney beans. You can also use a can of chili beans, which are beans seasoned with spices like chili powder, garlic, and cumin.
- Don’t have refried beans on hand? No problem! You can easily substitute them with black beans. While refried beans add thickness and a unique flavor, a can of black beans will still make this dish a delicious treat. You can also use homemade refried beans.
- In this case, you can cook the chili a little bit longer to help it thicken or quickly thicken it with a simple cornstarch slurry.
- Lean ground beef, about 80-90% fat. Try our Ground Beef Quesadillas, too!
- Salsa: I could almost call it the secret ingredient; it brings this dish to the next level! It adds sweetness, spiciness, and tons of flavor. I prefer medium-hot, chunky salsa, which is slightly sweet and sour. Use your favorite brand; it’s the best way to ensure it hits the spot.
- Tomatoes: Diced tomatoes and tomato paste. You can also use diced tomatoes with green chiles.
- Seasoning: Three tablespoons chili powder (a mixture of sweet paprika, onion and garlic powder, cayenne powder, cumin, and Mexican oregano) and additional spices like more garlic and onion powder, cumin, smoked paprika, fine sea salt, and ground black pepper.
- Chicken stock or beef broth: the stock or broth should be low-sodium to avoid an oversalty dish.
See the recipe card for full information on ingredients and quantities.
How to make chili with refried beans?
Step #1: Brown the ground beef, onions, and garlic in a large skillet or Dutch oven on medium-high heat for about 5 minutes. If necessary, carefully drain the excess fat.
Step #2: Add everything else to the beef mixture and reduce the heat.
Step #3: Simmer the refried bean chili, uncovered, on medium-low heat for about 15 minutes.
Step #4: Serve with grated cheese, green onions, chopped cilantro, and lime wedges.
Slow cooker instructions
Brown the beef, onions, and garlic as instructed. Transfer them to the slow cooker, add all the other ingredients, and stir well. Cook on high for 3-4 hours or low for 6-8 hours. Adjust the taste.
Good to know!
You can replace the canned refried beans with cooked black beans. As they don’t have the same thickening effect as the refried beans, cook the chili a bit longer to help it become thicker or thicken it with a simple cornstarch slurry.
You can add one diced green pepper and cook it with the meat and the onions; I love its flavor. For a hotter dish, add a chipotle pepper and 2-3 tablespoons of its sauce.
Make a vegetarian chili recipe by replacing the beef with more cans of beans or with textured soy protein granules, which should be soaked in vegetable broth, squeezed dry, and cooked in 1-2 tablespoons of olive oil together with the onions. To make this dish vegetarian, also replace the chicken stock with vegetable broth.
What are the best toppings for chili?
- Guacamole or Spicy Avocado Spread
- Grated Cheddar cheese or another cheese you like
- Green onions, finely sliced, or red onions, finely chopped
- Fresh cilantro or parsley if you don’t like cilantro
- Sour cream, Greek yogurt, or Mint Yogurt Sauce made with cilantro or parsley instead of mint
- Sliced or chopped avocado
- Chopped jalapeno peppers (fresh or pickled) or an extra sprinkle of cayenne pepper or red chili flakes
- Corn chips or tortilla chips
- Lime wedges
- Hot sauce
Recipe FAQs
Absolutely, I find this chili con carne tastes even better the next day once the flavors have had enough time to blend perfectly.
You can also make a double batch of beef chili and freeze the extras; the dish freezes beautifully.
Refrigerate cooled refried bean chili in an airtight container for 4-5 days.
Leftover chili with refried beans can be frozen in freezer-safe bags or containers for about three months. Thaw in the refrigerator overnight.
Reheat in a saucepan on the stovetop or in a microwave-safe dish in the microwave.
The Best Refried Bean Chili
Equipment
- Large Dutch oven or another large thick-bottomed pot
Ingredients
Chili (Note 1):
- 1 lb ground beef Note 2
- 1 medium onion
- 2 large garlic cloves
- 1 can refried beans Note 3
- 1 can kidney beans drained and rinsed, Note 4
- 1 can diced tomatoes 14 oz/ 400 g
- 1 cup salsa 250 g, Note 5
- 1 cup low sodium chicken or beef broth, 250 ml
- 2 tablespoons tomato paste
- 1 teaspoon granulated sugar
- 3 tablespoons chili powder NOT pure chili powder but the seasoning blend, Note 6
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt more to adjust the taste
- ½ teaspoon ground black pepper
Toppings:
- cheddar grated
- green onions finely sliced
- fresh cilantro or parsley
- guacamole or avocado
- sour cream or Greek yogurt
- jalapenos or extra cayenne pepper/ red chili flakes
- corn or tortilla chips
- hot sauce
- lime wedges
Instructions
- Brown the beef: Heat the pot. Add the ground beef and the finely chopped onions. Cook on medium-high heat, breaking the lumps with a wooden spoon, until the meat is browned, about 5 minutes. Add the minced garlic and stir for another minute.
- Add all the beans and spices, sugar, broth, tomato paste, diced tomatoes, and salsa.
- Simmer chili: Reduce the heat to medium-low and simmer the chili, uncovered and occasionally stirring, for 15 minutes or until slightly thickened.
- Adjust the taste with salt and pepper, and for a hotter chili, add extra cayenne pepper or red chili flakes.
- Serve with any of the suggested toppings. The refried bean chili can be served immediately, but it tastes even better if cooked the day before.
Slow cooker instructions
- Brown the beef, onions, and garlic as instructed. Transfer them to the slow cooker, add all the other ingredients, and stir well. Cook on high for 3-4 hours or low for 6-8 hours. Adjust the taste.
Notes
- The nutrition is calculated without counting the toppings.
- Ground beef: About 80-90% fat. You could also make the refried bean chili with a mixture of ground beef and ground pork or ground turkey.
- Refried beans: You can substitute them with a can of black beans. Refried beans also help the chili thicken; if you use simple black beans, you should simmer the chili a little bit longer to help it thicken some more. Or you could thicken it quickly with some cornstarch slurry.
- Substitute kidney beans with pinto beans if you like.
- Salsa is the secret ingredient; it adds flavor, sweetness, and spiciness. Use your favorite brand; I like a medium-hot, slightly sweet, and sour salsa that’s a bit chunky.
- Chili powder is a blend of sweet paprika, cumin, oregano, cayenne pepper, onion, and garlic powder.
Michelle Miller says
This Chili is amazing! I won't make my traditional chili any more. I used an Amish pineapple salsa in the recipe and added a can of green chilis. It's the best!
ada says
So good!