Refried Beans; and Three Bean Chili

Refried Beans (adapted from Ellie Krieger)

1 tablespoon olive oil
1/2 medium onion, diced
2 cloves garlic, minced
1 teaspoon ancho chili powder, or other chili powder
1 (15-ounce) can pinto beans, preferably low-sodium, drained and rinsed
2/3 cup low-sodium chicken broth, plus more if needed
Salt and pepper
2 tablespoons chopped fresh cilantro leaves

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes. Stir in the garlic and chili powder and cook for 1 minute more. Stir in the beans and chicken broth and cook until the beans are warmed through, about 5 minutes. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth to moisten, if needed. Season with salt and pepper, to taste. Stir in the cilantro.

Three Bean Chili (Adapted from Better Homes and Gardens)

1-15 oz. can of red kidney beans
1-15 oz. can of pinto beans
1-15 oz. can of black beans
1-14.5 oz. can of diced tomatoes with green chilies
1 cup of chicken stock, vegetable stock, or beer
3 tbsp. of chocolate flavored syrup
1 tbsp. of chili powder
2 tsp. Cajun seasoning
1 lb. of ground turkey or lean hamburger meat (optional)

Drain and rinse the beans.

In a slow cooker, combine all of the ingredients, minus the meat. Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Cook the meat and add with one hour remaining. Add extra stock or beer if needed. Ladle into soup bowls. Eat as is, or top with your family’s favorite chili toppings.