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The possibilities for this recipe are endless, depending on what kind of beans you like and carnivorous types checking out this recipe who want to use traditional refried beans, or vegetarian and/or fat-free refried beans. I was looking at various vegetarian chili recipes, and was always disappointed with all the non-bean "chunks" I kept picking up with the fork, or thought these chilis were too sweet. Yes, I love veggies but was always grossed out by tomato chunks (in spite of loving tomato sauces and my special tomato soup.) If you want to make this vegi-chili "con corn", a can of 15-oz La Fe corn is the BEST for this recipe, but I wanted to keep the posting simple so I left it out. 1-2 tbsp garlic powder works if you don't have chopped garlic at hand. All kinds of beer suffice for this recipe but I found that Coors Light and Corona really worked the best. All kinds of refried beans can be used-- I like using a can of vegetarian refried pinto beans with chipotles for this recipe, it's what makes it 4-alarm!
Units: US | Metric
Serving Size: 1 (231 g)
Servings Per Recipe: 6