January 31, 2017

Recipe: Easy Four-Bean Vegetarian Chili

by Chili

This vegetarian chili is simple to make, and sure to be a crowd-pleaser on cold winter days.


Warm up to a hearty bowl of chili on these cool winter days. With minimal preparation and simple, year-round ingredients, you won’t be able to say ‘no’ to this delicious family favorite.


Recipe: Easy Four-Bean Vegetarian Chili
Recipe type: Main
Serves: About 15
  • 1 15-ounce can low-/reduced-sodium black beans
  • 1 15-ounce can low-/reduced-sodium kidney beans
  • 1 15-ounce can butter beans
  • 1 15-ounce can low-/reduced-sodium great northern beans
  • 1 15-ounce can whole kernel corn
  • 2 large bell peppers, diced
  • 1 medium onion, chopped
  • 1 28-ounce can low-sodium/no-salt-added diced tomatoes
  • 1 6-ounce can tomato paste
  • 1 package reduced- or low-sodium chili seasoning
  • 2 cups water
  1. Drain and thoroughly rinse beans and corn under cool water. Place in a large pot.
  2. Add peppers, onion, tomatoes (with juice), tomato paste and chili seasoning.
  3. Pour in water. Stir until well-mixed.
  4. Cover and cook over low heat for approximately 45 minutes, stirring intermittently.
  5. Serve and enjoy!
Experiment with different combinations of other types of beans such as lima beans, black-eyed peas, cannellini beans, pinto beans, etc.
Lean ground beef (15% fat or less) or ground turkey can also be added for a non-vegetarian option.
For chili mac, cook boxed macaroni noodles until al dente. Serve chili over macaroni noodles for a heartier meal.
Top it off by adding a sprinkle of oyster crackers, low-fat shredded cheese, chopped cilantro, chopped green onion, a dollop of low-fat sour cream and/or a few slices of avocado.
Portion leftovers into individual servings and freeze in airtight containers or freezer bags for up to four to six months.
There is potential to have a lower or higher sodium profile depending on the sodium content of canned beans, tomato products and chili seasoning.
Nutrition Information
Serving size: 1 cup Calories: 152 Fat: 1 gram Saturated fat: 0 grams Trans fat: 0 grams Carbohydrates: 30 grams Sugar: 6 grams Sodium: 425 milligrams Fiber: 9 grams Protein: 8 grams Cholesterol: 0 milligrams


Lindsay MacNab, MS, RD, is a registered dietitian, health nut and deep dish pizza addict from the wonderful windy city of Chicago. A 2015-2016 dietetic intern at Vanderbilt University Medical Center, Lindsay was born and raised in the Chicago suburbs and received both her bachelor’s and master’s degree in Diet & Exercise from Iowa State University.

Dinner, Winter

2 thoughts on “Recipe: Easy Four-Bean Vegetarian Chili”

  1. Palma says:

    Can you make this in a crockpot?

    1. My Southern Health says:

      Hello, Palma, I asked the recipe author and she said it could certainly can be prepared in a slow cooker. Because she has always cooked it on the stove, she wasn’t quite sure on the timing, especially because the majority the ingredients come from a can and are already cooked. But the ‘low’ setting would definitely be appropriate. You might have to experiment with the time so the chili doesn’t become mushy. I hope this helps! – Linda

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