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4 Bean Vegetarian Chili

4 Bean Vegetarian Chili

4 Bean Vegetarian Chili

4 Bean Vegetarian Chili


1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced (or 3 tsp minced bottled garlic)

4 cups water divided

1 tablespoon sugar

2 tablespoon chili powder

2 tablespoon Worcestershire sauce

2(14.5-ounce) cans diced tomatoes, drained

1(15-ounce) can black beans drained & rinsed

1(15- ounce) can kidney beans drained & rinsed

1(16- ounce) can cannellini beans or other white beans drained & rinsed

1(15 1/2- ounce) can pinto beans drained & rinsed

1(6- ounce) can tomato paste


Heat oil in a large Dutch oven over medium-high heat.

Add onion and garlic; sauté 3 minutes or until tender.

Add 3 cups of water.

Stir in sugar, chili powder, Worcestershire sauce, tomatoes and all beans.

Whisk tomato paste into remaining 1 cup water.

Stir tomato paste mixture into bean mixture.

Bring to a boil; reduce heat, and simmer 20 minutes or until thoroughly heated.

Serve chili in bowls and add your favorite chili toppings (cheese, onions, etc).

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