The Best Refried Bean Chili
This ultimate refried bean chili recipe is a must-try! Packed with beans and delicious ground beef, it's bursting with flavor and warmth. And the best part? It's ready in about 30 minutes!
Servings: 6 servings
Calories: 339kcal
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.
Nutrition
Serving: 1portion from 6 | Calories: 339kcal | Carbohydrates: 27g | Protein: 22g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 907mg | Potassium: 847mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1705IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 5mg