Four-Bean Chili

2015-06-04
  • Yield : 12 servings
  • Cook Time : 35m
  • Ready In : 35m
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Ingredients

  • 2 large onions, chopped
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces tomato paste (about 1 tube)
  • 1/4 cup chili powder
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 4 cloves garlic, chopped
  • 6 cups vegetable broth
  • One 28-ounce can diced tomatoes
  • 2 cups canned (drained) or frozen corn
  • One 15-ounce can black beans
  • One 15-ounce can garbanzo beans
  • One 15-ounce can kidney beans
  • One 15-ounce can pinto beans
  • 2 teaspoons Worcestershire sauce
  • Sour cream or Greek yogurt
  • Shredded Cheddar
  • Cooked chopped bacon
  • Chopped yellow onions
  • Chopped chives
  • Sliced jalapenos
  • Corn chips, such as Fritos
  • Tortilla chips

Method

Step 1

For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.

Step 2

Serve the chili with the toppings bar.

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