4 Bean Chili
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 even miss the meat!
Servings: 10 cups
Calories: 250kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1 green bell pepper, diced ½" (~1 cup)
- 1 small red onion, diced ½" (~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 kosher recommended)
- 3 cups water or broth
- 28 ounce can crushed fire-roasted tomatoes
- 4 -15 ounce cans of low-sodium beans (choose a variety), drained and rinsed
- ½ cup bulgur
- 1 ½ Tablespoons apple cider vinegar
Toppings to YOUR Taste
- Chopped fresh cilantro
- Diced avocado
- Sour cream or plain Greek yogurt
- Shredded cheese
Instructions
- Heat a large pot over medium 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!
Notes
We like a combination of black, kidney, garbanzo, and cannellini beans, but definitely make your selections to YOUR taste!
Chili will thicken as it cools and is best served the next day. Flavors develop and meld overnight!
Nutrition
Serving: 1cup | Calories: 250kcal | Carbohydrates: 43g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 195mg | Potassium: 887mg | Fiber: 16g | Sugar: 5g | Vitamin A: 720IU | Vitamin C: 25mg | Calcium: 112mg | Iron: 6mg