Four Bean Chilli
Warm, hearty, and packed with plant-based protein, this Four Bean Chili is a comforting dish that’s as nutritious as it is flavorful. Featuring a medley of black beans, kidney beans, pinto beans, and cannellini beans, this chili is a colorful celebration of texture and taste. Aromatics like sautéed onion, garlic, and bell peppers build the base, while a bold blend of chili powder, cumin, and smoked paprika infuses every bite with smoky, savory spice. Simmered in a zesty tomato and vegetable broth, this one-pot wonder is finished with sweet bursts of corn and a splash of lime juice for a bright, tangy twist. Perfect for feeding a crowd or meal-prepping for the week, this vegan and gluten-free recipe is ready in under an hour and pairs perfectly with rice, tortilla chips, or a dollop of plant-based sour cream.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 2 tablespoons Chili powder
- 2 teaspoons Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 28 ounces Crushed tomatoes
- 2 cups Vegetable broth
- 15 ounces Canned black beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 15 ounces Canned pinto beans, rinsed and drained
- 15 ounces Canned cannellini beans, rinsed and drained
- 1 cup Corn kernels, fresh or frozen
- 2 tablespoons Lime juice
- 0.25 cup Fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic, red bell pepper, and green bell pepper. Cook for an additional 5 minutes until the peppers are tender.
Mix in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices and enhance their flavor.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, pinto beans, and cannellini beans. Stir well to distribute the ingredients evenly.
Bring the mixture to a simmer over medium heat. Once it’s simmering, lower the heat to medium-low and let it cook uncovered for 25 minutes, stirring occasionally to prevent sticking.
Stir in the corn kernels and lime juice. Let the chilli cook for an additional 5 minutes to heat through.
Taste and adjust seasoning with more salt, pepper, or spices if needed.
Serve hot, garnished with freshly chopped cilantro if desired. Enjoy with rice, tortilla chips, or on its own.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 13.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1671 mg | 36% | |
*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.
