4 Bean Chili Recipe

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.

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!

Clean Eating 4 Bean Chili Recipe

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.

You Might Also Enjoy This Healthy Soup Recipe

4 Bean Chili Recipe Card

Copyright Information For The Gracious Pantry
Clean Eating 4 Bean Chili Recipe

4 Bean Chili

This delicious, vegan soup will satisfy your tummy without the meat!
5 from 4 votes
Print Pin Rate Add to Collection
Course: Soup, Stew
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 cups (approximately)
Calories: 246kcal
Author: Tiffany McCauley

Ingredients

  • 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)

Instructions

  • 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.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1cup | Calories: 246kcal | Carbohydrates: 44g | Protein: 14g | Fat: 2g | Sodium: 515mg | Potassium: 726mg | Fiber: 14g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 9.6mg | Calcium: 111mg | Iron: 5.7mg

5 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

47 Comments

  1. Anonymous says:

    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!

  2. Anonymous says:

    Hilliary – Nothing odd about that in my book! Enjoy!

  3. Anonymous says:

    Daphne – Wonderful! I hope you enjoy it!

  4. Anonymous says:

    Krystlenieto – Thanks! It really was quick and easy!

  5. Anonymous says:

    Aowens – I drained the beans, but not the tomatoes.

  6. Anonymous says:

    Bonnie – Yum! Might have to try that! Thanks!

  7. Anonymous says:

    Mira – Yes, it would! My husband doesn’t care for it, so I rarely use it. But yes, it would be yummy!

  8. Anonymous says:

    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…

  9. Anonymous says:

    Becca – Fabulous! Glad you enjoyed it!

  10. Anonymous says:

    Sb – For what exactly?

  11. Pingback: Clean Eating Recipes | Clean Eating 2 Bean Turkey Chili
  12. Anonymous says:

    Angela – Ya, it takes a little getting used to. But glad you enjoyed it!

  13. Anonymous says:

    Emily – Thanks! Those are great tips!

  14. graciouspantry says:

    Mindy – I would have a small whole wheat roll and maybe a salad.

  15. Smonderful says:

    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 🙂

    1. graciouspantry says:

      Smonderful – Very true! Glad you enjoyed it!

  16. Pingback: Clean Eating Spicy 4 Bean Soup | Team Espinoza
  17. Heather Pilar says:

    This was the best chili I’ve ever made and I love that it didn’t have any meat!! You are a great cook!!

  18. Ann Marie says:

    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!

  19. Pingback: Clean Eating Recipes | Clean Eating Fennel Soup