Four Bean Chili is my new favorite chili recipe. The secret is adding refried beans. This fourth bean adds incredible depth of flavor and makes the chili taste like it's been simmering for hours. Top it with sour cream and some shredded Cotija cheese.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 servings
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
- 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
Preparation:
In a large pot, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5-6 minutes. Stir in refried beans, diced tomatoes, tomato paste, and 1 cup of the broth; stir until beans and tomato paste dissolve. Stir in remaining broth along with the chili powder, cumin, pepper, and salt if using.
Then stir in black beans, navy beans, and kidney beans. Bring to a simmer; reduce heat to low and simmer for 15-20 minutes, stirring frequently, until chili is thickened and blended.
