January 24, 2022

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 cold winter days. With minimal preparation and simple, year-round ingredients, you won’t be able to say no to this delicious family favorite.

 

Beans, vegetables and spices measured out for chili recipe.

Ingredients

1 (15-ounce) can low- or reduced-sodium black beans
1 (15-ounce) can low- or reduced-sodium kidney beans
1 (15-ounce) can butter beans
1 (15-ounce) can low- or 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 or no-salt-added diced tomatoes
1 (6-ounce) can tomato paste
1 package reduced- or low-sodium chili seasoning
2 cups water

 

Instructions

Drain and thoroughly rinse beans and corn under cool water. Place in a large pot.

 

4 types of beans, corn and tomatoes in a pot

Add peppers, onion, tomatoes (with juice), tomato paste and chili seasoning. Pour in water. Stir until well mixed.
Cover and cook over low heat for approximately 45 minutes, stirring occasionally.

 

Closeup photo of 4-bean chili in a blue cup

Serve and enjoy!

 

Recipe: Easy Four-Bean Vegetarian Chili
Recipe Type: Main
Author: Lindsay MacNab
Serves: About 15
Ingredients
  • 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
Instructions
  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!
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
Notes
1. Experiment with different combinations of other types of beans such as lima beans, black-eyed peas, cannellini beans, pinto beans, etc. 2. Lean ground beef (15% fat or less) or ground turkey can also be added for a non-vegetarian option. 3. For chili mac, cook boxed macaroni noodles until al dente. Serve chili over macaroni noodles for a heartier meal. 4. 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. 5. Portion leftovers into individual servings and freeze in airtight containers or freezer bags for up to four to six months. 6. There is potential to have a lower or higher sodium profile depending on the sodium content of canned beans, tomato products and chili seasoning.

 

 

Dinner Winter