January 9, 2013 by Cory Bellamy
Lately it’s been on the wet side here in south Texas. We’ve been the host of hours of cold, wet rain. During this type of weather, it’s most appropriate to have a nice warm dinner that’s easy and filling. And this recipe is exactly that.
I must be honest and say I found this recipe on another website…unfortunately I don’t know which one and can’t seem to find it. If someone should read this and know where it’s from, please let me know so I can give credit to the creator! It’s super delicious, and they deserve the kudos.
Vegan 4 Bean Chili:
- 1 can of black beans (drained)
- 1 can of pinto beans (drained)
- 1 can of navy beans or cannellini beans (drained)
- 1 can of kidney beans (drained)
- 1 large yellow onion diced
- 3 cloves of garlic minced (more or less based on your love of garlic)
- 1 28-32oz can of diced tomatoes
- 2 cups low sodium veggie broth
- 2 tablespoons chili powder
- 1/2 teaspoon corriander
- 1/2 teaspoon cumin
- 1-2 tablespoons of olive oil
- salt and pepper to taste
- Heat 2 tablespoons of oil on medium high heat.
- Add diced onion and cook about 3 minutes.
- Add minced garlic cloves and cook another 2-3 minutes until onion is translucent and you can smell the garlic cooking.
- Add in chili powder, coriander, and cumin. Mix well to evenly coat all onions.
- Pour in diced tomatoes with juices and veggie broth. Bring to a boil.
- Stir in all four cans of beans. Lower heat to a simmer and cook covered for an additional 30 minutes.
I like to serve over a small serving of white rice to soak up all of the broth and juice. It’s also tasty over quinoa or tortilla chips. This recipe makes about 6-8 servings. If you want to make it for a large crowd you can add in more beans and add a cup or so more water when you add in the broth.
I hope you enjoy this easy-to-make chili as much as Jackie and I did!
Thanks for reading!