Four-Bean Chili
Four-Bean Chili
Get this quick and easy recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Stewing
  • Preparation Time 20 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 12 servings
  • Chilli:
  • 2 large Onions, chopped
  • ¼ cup Olive Oil
  • Kosher Salt and freshly Ground Black Pepper
  • 113 grams Tomato paste (about 1 tube)
  • ¼ cup Chilli powder
  • 1 teaspoon Chipotle powder
  • 1 teaspoon ground Coriander
  • 1 teaspoon ground Cumin
  • ½ 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
  1. For the Chilli:
  2. 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, Chilli 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

Serve the Chilli with the toppings bar

Cook's Note: This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat before adding the onions

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