Four Bean Chili

Four Bean Chili
Alexandra Grablewski/DigitalVision/Getty Images
Ratings (20)
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
826 Calories
7g Fat
147g Carbs
50g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 826
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 391mg 17%
Total Carbohydrate 147g 53%
Dietary Fiber 43g 154%
Protein 50g
Calcium 413mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Four Bean Chili is my new favorite chili recipe. The secret is adding refried beans. This fourth bean adds incredible depth of flavor, a wonderful texture, and makes the chili taste like it's been simmering for hours. Top it with sour cream and some shredded Cotija cheese.

I love serving chili on cold winter nights. There's really nothing more warming You can make this chili as spicy or as mild as you'd like. If you like really spicy foods, add some minced jalapeno or habanero peppers, or add crushed red pepper flakes or cayenne pepper. If you prefer milder food, make the recipe as it is written.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 (15-ounce) can refried beans
  • 1 (14-ounce) can diced tomatoes (undrained)
  • 1 (6-ounce) can tomato paste
  • 3 cups vegetable or beef broth
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • Dash salt (if desired)
  • 1 (15-ounce) can black beans (rinsed and drained)
  • 1 (15-ounce) can navy beans (rinsed and drained)
  • 1 (15-ounce) can kidney beans (rinsed and drained)

Steps to Make It

  1. Gather the ingredients.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onion and garlic; cook and stir until tender, about 5 to 6 minutes.
  4. Stir in the refried beans, diced tomatoes, tomato paste, and 1 cup of the broth; stir until beans and tomato paste dissolve. Stir in the remaining broth along with the chili powder, cumin, pepper, and salt if using.
  5. Then stir in the black beans, navy beans, and kidney beans.
  6. Bring the chili to a simmer; reduce heat to low and simmer for 15 to 20 minutes, stirring frequently, until the chili is thickened and blended.