Refried beans and kidney beans come together with ground beef and picante sauce to make this satisfying chili in less than one hour.
cost per recipe: $8.18
Cook the beef in a 4-quart saucepan over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce, refried beans, tomatoes, chili powder and garlic powder in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes. Stir in the kidney beans and cook until the mixture is hot and bubbling. Sprinkle with shredded Cheddar cheese, if desired
Won't make this again!
Used what I had, white kidney beans & salsa, and no other changes. Was very bland, really not worth trying to fix up. Wife ate some because it was dinner, Rest will be dog food.
Great quick meal
This is an excellent quick chili. I never thought to use picante sauce as a base before - works great. I added a can of corn and black beans to make it more colorful and filling. We loved it. I definitely will be making this again as a "pantry special" since it is so easy to keep everything on hand. Thanks for the recipe.
I really enjoyed this chili.
This chili recipe has become my new favorite chili recipe. This chili is so quick and easy to make, a great weeknight meal. I will keep this recipe in my recipe box and make it over and over.
Thick & Hearty Two-Bean Chili
Very delicious! I did use one 15 oz. can of Mexican style stewed tomatoes in place of one cup of the Pace. This has become my favorite chili recipe, so quick and easy to put together.
It's good that you have the nutritional values, but you don't say how big 1 serving is. Please add that.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.