Four Bean Chili
My bulk Tuesdays are getting old. We’re kind of tired of lentils, red bean chili or chickpeas, so I needed (and still need) to find some new twists for my leguminous Tuesday lunches. I was happy to find this Four Bean Chili recipe, even though we’re still talking about beans… and chili… again, I find that mixing four different types of beans in an all-vegetarian meal would certainly bring a different twist.
I didn’t use any canned ingredients simply because I prefer to use fresh cooked beans. You can certainly use cans to make this an even easier meal. I also incorporated zucchini to the mix, you can add any variety you like.
4 Bean Chili
Recipe adapted from Clean Eating Recipes
2 cloves garlic, chopped fine
1 medium yellow onion, chopped
1 tablespoon olive oil
1 cup diced tomatoes
1 cup black beans (dry, uncooked)
1 cup pinto beans (dry, uncooked)
1 cup kidney beans (dry, uncooked)
1 cup cannellini beans (dry, uncooked)
2 teaspoon ground cumin
1 tablespoon chili powder
1 sliced zucchini
3 cups vegetable or chicken broth
- The night before, get your slow cooker and mix beans together with enough water to cover them. Cook on Low for 8-9 Hours. (You can add a little salt to the water, onion and garlic and a bay leaf)
- Next morning, drain your cooked beans. Sautee the onions and garlic in the olive oil, using a medium-sized soup pot.
- Add all other ingredients and your drained cooked beans and stir to combine.
- Bring to a boil. Allow to boil for approximately 10 minutes and remove from heat.
- Allow to cool and serve.
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