Recipe courtesy of Tiffani Thiessen

Four-Bean Chili

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 12 servings
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Ingredients

Chili:

Toppings Bar (optional garnishes):

Directions

  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.
  2. 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.

Fudge Factor

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