This ingredient list for this 4 bean chili is simple, and preparation couldn’t be quicker. Four kinds of beans mean a protein power-punch in every serving. Not a fan of pinto beans? Can’t stand cannellini? You can easily substitute more of one kind of bean for the one(s) you don’t like.
Some vegetarians do not eat traditional Worcestershire sauce because it contains anchovies. While vegan Worcestershire sauce is available, if you can’t find any feel free to substitute soy sauce or balsamic vinegar, or just leave it out altogether.
Making this vegan is easy peasy, just leave out the cheese or substitute a vegan cheese instead.
- 1tablespoon olive oil
- 1medium onion, chopped
- 3 garlic clovesminced (or 3 tsp minced bottled garlic)
- 4cups waterdivided
- 1tablespoon sugar
- 2tablespoon chili powder
- 2tablespoon Worcestershire sauce
- 2(14.5-ounce) cans diced tomatoes undrained
- 1(15-ounce) can black beansdrained & rinsed
- 1(15- ounce) can kidney beansdrained & rinsed
- 1(16- ounce) can cannellini beans or other white beansdrained & rinsed
- 1(15 1/2- ounce) can pinto beansdrained & rinsed
- 1(6- ounce) can tomato paste
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion and garlic; sauté 3 minutes or until tender.
- Add 3 cups of water.
- Stir in sugar, chili powder, Worcestershire sauce, tomatoes and all beans.
- Whisk tomato paste into remaining 1 cup water.
- Stir tomato paste mixture into bean mixture.
- Bring to a boil; reduce heat, and simmer 20 minutes or until thoroughly heated.
- Serve chili in bowls and add your favorite chili toppings (cheese, onions, etc).