What’s better than Bean Chili? It’s Four Bean Chili! Especially Vegetarian Four Bean Chili! Now that it’s getting colder, chili is absolutely on the menu. This Vegetarian Four Bean Chili recipe is something that you don’t want to miss out on making!
What’s great about this recipe is that it’s packed with hearty ingredients. The beans are an excellent source of protein and fiber. It’s also a smart way to use up any canned beans that you have in your cupboard. So, if you have been wondering how to use them, then make this recipe!
Vegetarian Four Bean Chili
6
servings15
minutes40
minutesIngredients
3 tablespoons olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 tablespoons garlic power
2 teaspoons ground cumin
1/2 teaspoon salt
2 teaspoons black pepper
28 ounces canned diced tomatoes
4 cups vegetable stock
2 cups great northern beans, canned and rinsed
2 cups kidney beans, canned and rinsed
2 cups pinto beans, canned and rinsed
2 cups black beans, canned and rinsed
Optional Garnish: sour cream, cilantro, shredded cheese
Directions
- In a large pot, heat olive oil over medium-high. Add yellow onion, red bell pepper, garlic powder, chili powder, ground cumin, cayenne pepper, salt, and black pepper. Cook for 6 minutes.
- Next, add tomatoes, vegetable stock, and all beans. Bring to a boil and then simmer with a lid for 30 minutes.
- Remove from heat and serve with sour cream, cilantro, and shredded cheese. Enjoy!
Notes
- Any type of beans may be used.
Although the types of beans listed for this recipe are great northern beans, kidney beans, pinto beans, and black beans, you can certainly use whatever type of beans you would like. This recipe just recommends that you adhere to the spices and seasonings listed on the ingredients list. The different types of spices used in this recipe help turn this recipe into a hearty-tasting chili.
This recipe is easy to make. It only takes about 40 minutes in total to cook. Sauteing takes about 10 minutes and simmering takes another 30. For this recipe, you will need 3 tablespoons olive oil, 1 diced yellow onion, 1 diced red bell pepper, 3 tablespoons of garlic powder, 2 tablespoons of chili powder, 2 teaspoons of ground cumin, ½ teaspoon cayenne pepper, 2 ½ teaspoons of salt, 2 teaspoons of black pepper, 28 ounces of diced tomatoes, 4 cups of vegetable stock, 2 cups of great northern beans, 2 cups of kidney beans, 2 cups of pinto beans, 2 cups of black beans. Optional serving ingredients include sour cream, cilantro, and shredded cheese. These garnishes take the chili to a whole new level of flavor!
To get started on making this, heat the olive oil over medium-high in a large pot. Then simply saute the diced yellow onion and diced red bell pepper, along with the garlic powder, chili powder, ground cumin, cayenne pepper salt, and black pepper. Stir and saute everything for about 6 minutes.
Since this is vegetarian chili, no meat is included. However, feel free to add some. Ground beef or ground turkey are wonderful options! No need to adjust the recipe measurements. Just be sure to brown the meat first before sauteing the bell pepper and onion.
Next, add the diced tomatoes, vegetable stock, and all the different beans. Bring the mixture to a boil and then simmer with a lid for 30 minutes.
After 30 minutes remove the chili from the heat and give it a good stir. Serve this with a dollop of sour cream, some Mexican shredded cheese, and fresh cilantro. Oh, and don’t forget the cornbread and tortilla chips! Both of these foods taste divine when dipped in chili. Yum! And, that’s about as easy and delicious as it gets! Hopefully, you and your tastebuds enjoy tasting this Vegetarian Four Bean Chili!