5.0 from 9 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Servings: 6 servings
Calories: 339 kcal
Course:
Main Course
Cuisine:
Mexican
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
- jalapeños 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.
Cup of Yum
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 Information
Serving
1portion from 6
Calories
339kcal
(17%)
Carbohydrates
27g
(9%)
Protein
22g
(44%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
907mg
(38%)
Potassium
847mg
(24%)
Fiber
9g
(36%)
Sugar
7g
(14%)
Vitamin A
1705IU
(34%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 339kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 22g | 44% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 907mg | 38% |
| Potassium | 847mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1705IU | 34% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.