Refried Bean Chili


1 medium Onion, chopped
2 tablespoons Garlic, chopped
1 can Nalley Thick Chili (15 ounces)
1 can Refried Beans (16 ounces)
1 can Beef Broth (14 ounces)
2 tablespoons Chili Powder
1 tablespoon Ground Cumin
2 tablespoons Lime Juice
Sour Cream for Garnish


In large skillet cook the turkey, onion and garlic until the meat is brown and the onion is tender. In the slow cooker place the meat mixture, chili, refried beans, broth and spices. Mix throughly then cover and cook on low for 8 hours. Just before serving stir in the lime juice then dish up and top with the sour cream. Makes 8 -10 servings




I know that I have said it a thousand times this winter, but I am freakin cold. I am beyond ready for the warm weather of Spring. I am tired of the snow and threat of snow, all I want is to be nice and warm. I would be very happy with a 60 degree day verses a 40 degree day. That being said I decided on making chili for this posting, this warming chili is full of beans, refried and chili. With a dollop of sour cream on top and corn bread on the side this made for one hearty and warm dinner.


10.0 Servings


Wednesday, December 9, 2009 - 1:09am


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