Four Bean Chili

We eat a lot of chili in our house! It’s a family staple me, my husband, and my kids love. This vegetarian chili is gluten-free and vegan! Packed with protein and fiber and made in a large batch for easy meal planning through the week.

INGREDIENTS

1 tbs oil

1 large onion

3-4 garlic cloves

1 large carrot, shredded

28 oz can whole tomatoes or diced

1 tbs chili powder

1 tbs cumin

1 tsp smoked paprika

1 tsp cocoa powder

3 cups broth

1+ tsp salt to taste

Pepper to taste

2 tsp maple syrup

15 oz can black beans

15 oz can pinto beans

15 oz can white navy beans

15 oz can red kidney beans

Juice of one lime, squeeze in at end

INSTRUCTIONS

Dice and chop your onion, garlic, bell pepper, and shred your carrot. Don’t worry about chopping things fine - you will be blending it up in a bit.

Saute your onions in a bit of oil for 5 minutes on medium-low heat. Add in your chopped garlic and bell peppers and shredded carrots. Cook for another 5-10 minutes until softened.

Add in your spices - cumin, chili powder, smoked paprika, salt, and pepper. Cook for another minute, then add your broth and canned tomatoes. Add in the cocoa powder and syrup.

Using your immersion blender, blend until really smooth. If you don’t have an immersion blender and don’t want to blend in your blender, you can leave it chunky. If this is the case, I would try to dice everything small in the beginning.

Once smooth, add in your four cans of drained and rinsed beans.

Let cook at a simmer for 45 minutes. Squeeze in your lime juice. Serve with sour cream and cheese, or cheesy chips or fry bread.