Spicy Four-Bean Chili - Veggie Craving

Let’s talk chili! No doubt there are those who will say that a good chili can’t be made without meat. I would say, “That’s bull ” or rather, no bull! I haven’t had chili with meat in it for years and yet, chili is still one of my favorite comfort meals. I’ve made lots of different recipes and like pizza, even bad chili is good. But none of them hit the spot as much as this recipe. It’s hearty and full of flavor! I could not stop eating and my hubby said multiple times, “This is really good!”—and he’s not easily impressed!

This recipe makes a LOT of chili, which is by design. I love recipes that make a large amount that will allow for leftovers or for the recipe to be used for two meals. When I made it the first time, we had it early in the week and then on Friday night, we enjoyed some chili pie—two meals for the price of one!

This recipe had just the right amount of spice for my family, but if you like it milder, you may want to delete the cayenne pepper or replace the ancho chili powder with just regular chili powder. So as the weather gets colder, cook up a pot of this and let me know what you think! I hope your family likes it as much as mine does! chiliJPG

Save Print

Spicy Four-Bean Chili

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

1 large onion
4 cloves garlic, minced
1 chipotle chili in adobo sauce, chopped
8 ounces mushrooms, coarsely chopped
One bag of beefless crumbles or package of seiten (optional, if you leave out, doubling the mushrooms would be a great idea!)
One six-ounce can tomato paste
2 15-oz cans diced tomatoes
One cup of water
1 Tablespoon smoked or regular paprika (I love smoked paprika, probably one of my favorite spices)
1 Tablespoon chili powder
1 teaspoon ancho chili powder
2 teaspoons dried oregano
Dash cayenne pepper
2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon celery salt
2 15-oz cans chili beans
2 15-oz cans kidney beans
1 15-oz cans pinto beans
1 15-oz can black beans
2 Tablespoons Tamari or soy sauce
1 Tablespoon vegan Worcestershire sauce
One to two cups frozen corn

Instructions

Chop up onion and in a large pan, cook in water or veggie broth until soft, 7 – 10 minutes. Add garlic and cook for another minute or two. Throw in the chopped chipotle chili, stir and cook for just a minute.
Next add mushrooms and crumbles/seitan, if using. Cook until mushrooms have reduced.
While that’s happening, drain all your beans and rinse thoroughly. It helps to have a little minion here to open up all the cans of beans and tomatoes.I like to buy organic beans and my post here explains why.
Now, just go crazy and dump all the other ingredients in your big, giant pan.
Let it cook at least 15 minutes but the longer the spices are able to cook together, the better!

My little “minion” hard at work!

My little minion modeling her cans

Look how pretty all the beans look!

Leave a Reply Cancel reply