The Heartwarming Embrace of Refried Bean Chili

There are some dishes that, with their mere aroma, transport you back to a specific moment in time, wrapping you in a blanket of comforting memories. For me, refried bean chili is precisely one of those dishes. It’s the taste of late autumn evenings, the kind where the air bites with a crisp chill, and the kitchen is filled with the rich, smoky fragrance of simmering spices. I remember my grandmother, her hands dusted with flour, stirring a pot much like this one, a pot that promised warmth and satisfaction. This isn’t just a recipe; it’s a culinary hug, a testament to how simple ingredients, when brought together with love and a bit of patience, can create something truly extraordinary.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
• Total Time: Up to 8 hours 15 minutes
• Servings: 4-6
• Yield: Approximately 8-10 cups
• Dietary Type: Can be adapted for Vegetarian/Vegan

Ingredients

This chili is a symphony of earthy flavors, brought together by the creamy texture of refried beans and the robust character of ground turkey.

• 1 ¼ lbs ground turkey
• 1 cup onion, chopped
• 2 (15-ounce) cans chili beans
• 1 (16-ounce) jar thick & chunky salsa (use your desired heat level)
• 1 (16-ounce) can refried beans
• 1 (14-ounce) can beef broth (or 1 12-ounce bottle beer)
• 2 tablespoons chili powder (use your desired heat level)
• 1 tablespoon ground cumin

Equipment Needed

• Large skillet or Dutch oven (for browning meat and onion)
• Slow cooker (6-quart recommended for these quantities)
• Spoon or spatula (for stirring)

Instructions

Crafting this refried bean chili is a straightforward affair, made even simpler by the magic of a slow cooker. The low and slow cooking melds the flavors beautifully, creating a depth that’s hard to replicate on the stovetop.

1. Begin by browning the ground turkey and chopped onion in a large skillet or Dutch oven over medium-high heat. Cook, stirring occasionally, until the meat is thoroughly browned and the onion is tender. This step is crucial for developing a robust flavor base.
2. Once the meat and onion are cooked, drain off any excess fat. This ensures a cleaner flavor profile for the chili.
3. Transfer the browned ground turkey and onion mixture directly into your slow cooker.
4. Next, add the remaining ingredients to the slow cooker: the two cans of chili beans, the jar of thick & chunky salsa, the can of refried beans, and the beef broth (or beer, if you prefer).
5. Sprinkle in the chili powder and ground cumin.
6. Mix everything together well to ensure all the ingredients are evenly distributed and the spices are incorporated.
7. Cover the slow cooker and cook on the LOW setting for 6 to 8 hours, or on the HIGH setting for 3 to 4 hours. The longer cooking time on low allows the flavors to deepen and meld into a truly harmonious dish.
8. Once your chili is cooked and wonderfully fragrant, garnish as you desire. Classic toppings like shredded cheese, chopped onions, and sour cream are always a welcome addition.

Expert Tips & Tricks

The beauty of this refried bean chili lies in its simplicity, but a few touches can elevate it even further.

• Salsa Savvy: Don’t be afraid to experiment with different types of salsa. A smoky chipotle salsa will lend a different character than a mild pico de gallo. Consider using a salsa with roasted tomatoes for an extra layer of depth.
• Bean Brilliance: While canned chili beans are convenient, if you have the time, using cooked dried beans can offer a more nuanced texture and flavor. Just ensure they are tender before adding them to the slow cooker.
• Broth or Beer? The choice between beef broth and beer is a matter of personal preference. Beef broth provides a classic savory foundation, while beer, particularly a darker lager or stout, can add a subtle maltiness and complexity.
• Spice Level Control: The recipe calls for using your desired heat level for both the salsa and chili powder. For a milder chili, opt for mild salsa and a less potent chili powder. For a spicier kick, embrace a hot salsa and consider adding a pinch of cayenne pepper or a diced jalapeño during the initial browning stage.
• Texture Play: For a smoother chili, you can blend a small portion of the cooked chili before returning it to the slow cooker. This can help thicken the chili and create a creamier consistency without adding dairy.

Serving & Storage Suggestions

This hearty chili is a meal in itself, but it also pairs wonderfully with a variety of accompaniments. Serve it piping hot, allowing guests to customize their bowls with their favorite toppings.

• Toppings Galore: Beyond the suggested shredded cheese, chopped onions, and sour cream, consider adding fresh cilantro, diced avocado, a dollop of Greek yogurt for a healthier sour cream alternative, or a sprinkle of your favorite hot sauce.
• Sidekick Starters: Cornbread is a classic partner to chili, offering a slightly sweet, crumbly contrast. Tortilla chips, whether whole or crushed, are also excellent for scooping up every last delicious drop. A simple green salad can provide a refreshing counterpoint to the richness of the chili.
• Storage Savvy: This chili is a make-ahead marvel. Once cooled, store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freezing for Later: Refried bean chili freezes beautifully. Divide it into individual portions for easy lunches, or store larger batches in freezer-safe containers for up to 3 months.
• Reheating: To reheat, gently warm the chili on the stovetop over medium-low heat, stirring occasionally, or microwave individual portions until heated through. You may need to add a splash of broth or water to loosen it up if it has thickened considerably.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	700.5 kcal
Calories from Fat
Total Fat	14.6 g	22 %
Saturated Fat	3.9 g	19 %
Cholesterol	97.9 mg	32 %
Sodium	2216.8 mg	92 %
Total Carbohydrate	90.2 g	30 %
Dietary Fiber	21.1 g	84 %
Sugars	6.8 g	27 %
Protein	57.4 g	114 %

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

The adaptability of this refried bean chili is one of its greatest strengths.

• Vegetarian/Vegan Delight: For a vegetarian or vegan version, simply omit the ground turkey and replace it with an additional can of beans (like black beans or kidney beans) and perhaps some crumbled firm tofu or plant-based ground “meat.” Ensure your salsa and broth are also vegetarian/vegan-friendly.
• Hearty Bean Medley: Feel free to mix and match your beans. Swap out one can of chili beans for kidney beans, black beans, or even pinto beans for a different textural experience.
• Smoky Undertones: For an extra smoky flavor, add a teaspoon of smoked paprika along with the chili powder and cumin.
• Corn Cob Charm: During the summer months, you can add a cup of fresh or frozen corn kernels to the chili for a touch of sweetness and crunch.

FAQs

Q: Can I make this chili on the stovetop instead of in a slow cooker?
A: Absolutely! Brown the turkey and onion as directed, then add all remaining ingredients to a large pot or Dutch oven. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 to 1.5 hours, stirring occasionally, until flavors have melded and the chili has thickened.

Q: How can I make this chili spicier?
A: Increase the amount of chili powder, use a spicier variety of salsa, or add a minced fresh jalapeño or serrano pepper (seeds and membranes removed for less heat, included for more) when browning the turkey and onion. A dash of cayenne pepper or a few drops of your favorite hot sauce can also boost the heat.

Q: My chili seems a little thin. How can I thicken it?
A: If your chili is too thin, you can thicken it by simmering it uncovered on the stovetop for a bit longer, allowing some of the liquid to evaporate. Alternatively, you can mix a tablespoon or two of cornstarch with a little cold water to form a slurry and stir it into the chili, simmering until thickened. Blending a small portion of the chili (as mentioned in the tips) is another excellent way to thicken it.

Q: Is this recipe suitable for freezing?
A: Yes, this refried bean chili freezes exceptionally well. Allow it to cool completely before transferring it to airtight freezer-safe containers.

Q: Can I use different types of beans?
A: Certainly! While chili beans are traditional, feel free to substitute with other favorites like kidney beans, black beans, or pinto beans. Just ensure they are cooked and tender.

A Bowl of Comfort

Refried bean chili is more than just a meal; it’s an experience. It’s the warmth that spreads through you with the first spoonful, the savory depth that lingers on your palate, and the happy memories it conjures. This recipe, born from a desire for simple, honest comfort food, is perfect for a busy weeknight thanks to the slow cooker, or a weekend gathering where its rich aroma will draw everyone to the table. So gather your ingredients, embrace the ease of slow cooking, and prepare to be enveloped in the comforting embrace of this truly delicious refried bean chili. It’s a dish that’s sure to become a cherished favorite in your culinary repertoire.