I’ve been obsessing over this vegan 4 bean chili for weeks now! I created the recipie while I was living in New Mexico (where all the best chile is!!) and missing the vegan 4 bean chili that was made in my college dining hall. With all the amazing New Mexican Chile powders available, I combined the two and came up with this!
I’ve brought it to parties and lots of folks have asked for the recipe so I thought I’d share it with you!
1 28oz can crushed tomatoes
1 can tomato paste
1 can black beans
1 can garbanzo beans
1 can pinto beans
1 can red kidney beans
1 can of corn (or fresh is you have it)
1 yellow onion
1 green bell pepper
2-3 red bell peppers
4 garlic cloves
2-5 tablespoons of New Mexico Chile Powder (to taste because some brands are crazy hot!!)
Salt + Peper to taste
Chop onion, garlic and bell peppers and throw in a pan with oil and sauté for 5-10 minutes.
Add both cans of tomato and bring to a boil. Add a little water if needed.
Drain and rinse beans and corn and add to the pot.
Add water, salt, pepper and chili powder to taste.
Let simmer for 15-30 minutes depending on how soft you want the veggies (I like mine really crisp!)
Let cool to thicken a bit and serve!
*if you have it laying around, put a little avocado, tortilla strips or cheese on top!
If you are interested in learning about the incredible health benefits of beans please check out this article from Thrive Cuisine!
Let me know in the comments if you enjoyed this vegan 4 bean chili!