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Vegan Four Bean Chili

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Vegan Four Bean Chili

Ancho chili really makes the difference in this hearty, wholesome dish!


  • 1 tablespoon olive oil
  • 2-4 cloves garlic, minced
  • 1 onion, diced
  • 1 green pepper, diced
  • 28 ounces diced tomatoes
  • 1 can each, rinsed and drained: black beans, pinto beans, great northern beans, kidney beans
  • 3-4 tablespoons Stuart’s Spices Cool Chili Seasoning or Ancho Chili Seasoning
  • 1-1½ cups vegetable stock


  1. Sauté onion and pepper together until tender
  2. Add garlic and sauté for a few more minutes until garlic is fragrant
  3. Add tomatoes, vegetable stock, and  preferred chili seasoning
  4. Simmer together for 10 minutes or until flavor tastes well-mixed
  5. Add in all of the drained and rinsed beans
  6. Let simmer together another 10 minutes
  7. Add more seasoning to taste
  8. Serve and enjoy!


For a fuller flavor, add in a can of your favorite tomato sauce! Or swap the regular diced tomatoes for a tomato and green chili blend. You can also add a wide variety of other vegetables, including carrots, corn, and even zucchini!