Four Bean Chili
Warm up your kitchen with this hearty and flavorful Four Bean Chili, a plant-based powerhouse that's as satisfying as it is nutritious. Loaded with protein-packed black, kidney, pinto, and cannellini beans, this vegan chili is richly spiced with chili powder, cumin, and paprika for the perfect balance of heat and warmth. Fresh vegetables like bell peppers, onions, and corn add a pop of color and texture, all simmered in a robust base of diced tomatoes and vegetable broth. Ready in under an hour, this easy one-pot recipe is perfect for meal prep, weeknight dinners, or serving a crowd. Finish with a splash of zesty lime juice and a sprinkle of fresh cilantro for a truly irresistible dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 15 ounces canned cannellini beans, drained and rinsed
- 1.5 cups corn kernels (fresh, frozen, or canned and drained)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper to the pot and sauté for 5-7 minutes, until softened.
Stir in the minced garlic, chili powder, cumin, paprika, and oregano. Cook for 1-2 minutes until fragrant.
Pour in the canned diced tomatoes (with juices) and vegetable broth. Stir to combine.
Add the black beans, kidney beans, pinto beans, and cannellini beans to the pot. Stir well.
Mix in the corn kernels, salt, and black pepper. Bring the chili to a simmer over medium heat.
Reduce the heat to low and let the chili simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed. Stir in the lime juice just before serving.
Serve the chili hot, garnished with fresh cilantro if desired, and enjoy!
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7896 mg | 343% | |
| Total Carbohydrate | 427.9 g | 156% | |
| Dietary Fiber | 128.0 g | 457% | |
| Total Sugars | 65.0 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1099 mg | 85% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 8892 mg | 189% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
