4 Bean Chili Recipe
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This 4 bean chili recipe is a perfect meal for a chilly, meatless Monday evening!
I have to be honest, this chili could easily be soup. But I had to pick one, so I went with chili. Is that bad? Either way, this was delicious!
I have a hard time with vegan and/or vegetarian dishes because I can never get them seasoned the way I like. But this one I’m pretty proud of. You can use home-cooked or canned beans, either way. I used the canned variety and dinner was put together in about 10 minutes. If you want more of a soup, add some extra vegetable broth. If you like a heartier chili, use a little less. The amount of broth you put in is what you will end up with, so it’s easy to gauge how “soupy” you want this.
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4 Bean Chili Recipe Card
4 Bean Chili
- 5 medium garlic cloves (minced)
- 1 medium yellow onion (chopped)
- 1 tbsp. olive oil
- 1 (28 oz.) can diced tomatoes
- 1 (15 oz.) can black beans (drained, no sugar added)
- 1 (15 oz.) can kidney beans (drained, no sugar added)
- 1 (15 oz.) can cannellini beans (drained, no sugar added)
- 1 (15 oz.) can pinto beans (drained, no sugar added)
- 2 tsp. ground cumin
- 1 tbsp. chili powder
- 3 cups vegetable stock (no sugar added)
- Sauté the onions and garlic in the olive oil, using a medium-sized soup pot.
- Add all other ingredients and stir to combine.
- Bring to a boil. Allow to boil for approximately 10 minutes and remove from heat.
- Allow to cool and serve.
Christina – Thanks for the tips! I’ll have to try some of them. I really do want to make more vegetarian dishes, so maybe that’s the key. Thanks again!
Hilliary – Nothing odd about that in my book! Enjoy!
Daphne – Wonderful! I hope you enjoy it!
Krystlenieto – Thanks! It really was quick and easy!
Aowens – I drained the beans, but not the tomatoes.
Bonnie – Yum! Might have to try that! Thanks!
Mira – Yes, it would! My husband doesn’t care for it, so I rarely use it. But yes, it would be yummy!
Get2stampin – Fabulous! I considered making it with turkey, but decided to take a crack at doing a vegetarian version. Might have to try it with the turkey next time though…
Becca – Fabulous! Glad you enjoyed it!
Sb – For what exactly?
Angela – Ya, it takes a little getting used to. But glad you enjoyed it!
Emily – Thanks! Those are great tips!
Mindy – I would have a small whole wheat roll and maybe a salad.
I love this because it is so easy to “beef” up with whatever veggies you like. I use zucchini, mushrooms, carrots, celery…the options are limitless 🙂
Smonderful – Very true! Glad you enjoyed it!
This was the best chili I’ve ever made and I love that it didn’t have any meat!! You are a great cook!!
My go-to chili recipe since first finding it. It is a ski trip staple when we are away more than the day. Thanks again. My boyfriend is hooked!
I know you’ve mentioned in other posts that dried beans should be cooked first but if they spend an extended amount of time (9+ hours) in the slow cooker and if I add extra water, would that work?
Jen – Perhaps, but always consider the other ingredients. Try it with a half batch so that if it doesn’t work out, it’s not a huge waste. I would also try it at home on the weekend the first time so you can keep an eye on it.
I want to make this! but i wanted to know if there was anywhere i could make the broth thicker? any suggestions?
Maria – You could remove some of the broth, whisk in some whole wheat pastry flour to thicken and then stir that in. Or just blend up some of the beans.
oh okay thank youu 🙂 can’t wait to try it!!!
it sounds good! will try it for winter along with some cornbread.
Clarita – Let me know how you like it! 🙂
EXCELLENT RECIPE!!! I just finished making this chili and it is sooo delcious! It has a wonerful flavor, it’s so simple to make, and it’s healthy! This dish will definitely become a staple in my favorite meals! Thank you!
Creshawn – Fantastic! So glad you enjoyed it! 🙂