Recipe courtesy of Tiffani Thiessen
Episode: Campfire Cookout
Four-Bean Chili
Total:
1 hr 35 min
Active:
35 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 35 min
Active:
35 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 35 min
Active:
35 min
Yield:
12 servings
Level:
Easy

Ingredients

Chili:
  • 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
Toppings Bar (optional garnishes):
  • Sour cream or Greek yogurt
  • Shredded Cheddar
  • Cooked chopped bacon
  • Chopped yellow onions
  • Chopped chives
  • Sliced jalapenos
  • Corn chips, such as Fritos
  • Tortilla chips

Directions

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.

Serve the chili 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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