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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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
• 0 hot sauce (optional, to taste)
• 0 to taste salt
• 0 to taste black pepper
• 2 tablespoons chopped fresh cilantro, for garnish
• 4 pieces lime wedges, for serving

Directions

Step 1

In a large pot or Dutch oven, heat olive oil over medium heat.

Step 2

Add the diced onion and bell peppers, and sauté for 5-7 minutes, or until the vegetables are softened.

Step 3

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and oregano. Cook for 1-2 minutes, until the spices are fragrant.

Step 4

Pour in the canned fire-roasted diced tomatoes (with juices) and vegetable broth. Stir well to combine.

Step 5

Add the refried beans and stir until they are fully incorporated into the liquid, creating a thicker base for the chili.

Step 6

Mix in the cooked black beans, kidney beans, and frozen corn. Bring the chili to a simmer.

Step 7

Lower the heat and let the chili cook for 20 minutes, stirring occasionally to prevent sticking.

Step 8

Taste and adjust seasoning with salt, black pepper, and hot sauce, if desired.

Step 9

Remove from heat and let the chili rest for 5 minutes to allow the flavors to meld.

Step 10

Serve the chili hot, garnished with chopped cilantro and a squeeze of lime from the wedges on the side.

Nutrition Facts

Serving size	2411.6 grams (2411.6g)

Amount per serving	% Daily Value*
Calories	1772

Total Fat 45.40g	58%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 6486mg	282%
Total Carbohydrate 282.00g	103%
Dietary Fiber 75.80g	271%
Total Sugars 46.90g
Protein 73.40g	147%

Vitamin D 0IU	0%
Calcium 536mg	41%
Iron 29mg	159%
Potassium 5401mg	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.

Source of Calories

Fat: 22.3%

Protein: 16.0%

Carbs: 61.6%