This easy 4 Bean Chili recipe was entered in a chili cook-off competition during Lent season; we didn’t expect it to compete against meat versions, but it was such a hit that it got second place! There is always a debate of whether or not beans belong in chili, but we can’t imagine it without them. We left out the meat and still found that it was a fan favorite!
This easy 4 Bean Chili features bulgur & your choice of beans! With all the flavors of a traditional chili and just as hearty, you won't miss the meat!
- 2 Tablespoons extra virgin olive oil
- 1 green bell pepper, diced (~1 cup)
- 1 small onion, diced (~1 cup)
- 3 garlic cloves, minced
- 2-3 chipotles in adobo, chopped
- 2-3 Tablespoons chili powder
- 1 ½ Tablespoons cumin
- Salt to taste (~1 ½ teaspoons recommended)
- 3 cups water
- 28 ounce can tomato purée
- 4 -15 ounce cans of low-sodium beans (choose a variety), drained and rinsed
- ½ cup bulgur
- 1 ½ Tablespoons apple cider vinegar
Heat a large pot over medium high heat. Add oil.
Once the oil is shimmering, add the bell pepper and onions. Sauté until vegetables are soft and onions are translucent, about 10 minutes.
Add the garlic and chipotles in adobo and sauté for one minute.
Add the chili powder, cumin, and salt to the pot and sauté for 30 seconds more, stirring constantly.
Add remaining ingredients and bring to a boil. Once boiling, reduce to a simmer. Simmer chili uncovered for 20 minutes. Sprinkle individual servings with desired garnishes. Enjoy!
We like a combination of black, kidney, garbanzo, and cannellini beans, but definitely make your selections based on YOUR taste!
Chili will thicken as it cools and is best served the next day. Flavors develop and meld more overnight!