Refried Bean Chili
Warm up with a comforting bowl of Refried Bean Chili, a hearty, plant-based take on a classic favorite that's bursting with bold flavors and wholesome ingredients. This vegan chili features a rich, velvety base made from refried beans, fire-roasted tomatoes, and vegetable broth, enhanced with a smoky blend of chili powder, cumin, and smoked paprika. Packed with protein-rich black and kidney beans, vibrant bell peppers, and sweet bursts of corn, every spoonful is as nourishing as it is satisfying. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners, offering an easy cleanup and deep, slow-simmered taste without the wait. Garnished with a sprinkle of fresh cilantro and a squeeze of zesty lime, this chili is an irresistible crowd-pleaser that invites you to customize with hot sauce or your favorite toppings. Perfect for cozy nights or game-day gatherings, it's a must-try for anyone seeking a flavorful, vegan chili recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium bell peppers, diced (any color)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 15 ounces canned fire-roasted diced tomatoes (with juices)
- 2 cups vegetable broth
- 15 ounces refried beans (canned or homemade)
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked kidney beans, drained and rinsed
- 1 cup frozen corn
- hot sauce (optional, to taste)
- to taste salt
- to taste black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
- 4 pieces lime wedges, for serving
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the diced onion and bell peppers, and sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and oregano. Cook for 1-2 minutes, until the spices are fragrant.
Pour in the canned fire-roasted diced tomatoes (with juices) and vegetable broth. Stir well to combine.
Add the refried beans and stir until they are fully incorporated into the liquid, creating a thicker base for the chili.
Mix in the cooked black beans, kidney beans, and frozen corn. Bring the chili to a simmer.
Lower the heat and let the chili cook for 20 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning with salt, black pepper, and hot sauce, if desired.
Remove from heat and let the chili rest for 5 minutes to allow the flavors to meld.
Serve the chili hot, garnished with chopped cilantro and a squeeze of lime from the wedges on the side.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 75.8 g | 271% | |
| Total Sugars | 46.9 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 536 mg | 41% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 5401 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
