4 Bean Chili

Four Bean Chili
Alexandra Grablewski/DigitalVision/Getty Images
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
310 Calories
6g Fat
51g Carbs
17g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 310
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 904mg 39%
Total Carbohydrate 51g 18%
Dietary Fiber 17g 60%
Total Sugars 8g
Protein 17g
Vitamin C 18mg 88%
Calcium 141mg 11%
Iron 5mg 30%
Potassium 1084mg 23%
*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 our new favorite chili recipe. The secret is adding refried beans. This fourth bean adds an 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.

Who doesn't 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 jalapeño or habanero peppers, or add crushed red pepper flakes or cayenne pepper. If you prefer milder food, make the recipe as it is written.


  • 2 tablespoons olive oil

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 (15-ounce) can refried beans

  • 1 (14 1/2-ounce) can diced tomatoes, undrained

  • 1 (6-ounce) can tomato paste

  • 3 cups vegetable broth, or beef broth

  • 2 tablespoons chili powder

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon freshly ground black pepper

  • 1 dash salt, optional

  • 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. In a large pot, heat the olive oil over medium heat.

  2. Add the onion and garlic; cook and stir until tender, about 5 to 6 minutes.

  3. Stir in the refried beans, diced tomatoes, tomato paste, and 1 cup of the broth; stir until beans and tomato paste dissolve.

  4. 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.

  7. Serve and enjoy.