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4 Bean Chili
This delicious, vegan soup will satisfy your tummy without the meat!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Soup, Stew
Cuisine:
American
Servings:
10
cups (approximately)
Calories:
246
kcal
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)
US Customary
-
Metric
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:
1
cup
|
Calories:
246
kcal
|
Carbohydrates:
44
g
|
Protein:
14
g
|
Fat:
2
g
|
Sodium:
515
mg
|
Potassium:
726
mg
|
Fiber:
14
g
|
Sugar:
3
g
|
Vitamin A:
695
IU
|
Vitamin C:
9.6
mg
|
Calcium:
111
mg
|
Iron:
5.7
mg