Recipe courtesy of Tiffani Thiessen

Four-Bean Chili

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 12 servings
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2 large onions, chopped

1/4 cup olive oil 

Kosher salt and freshly ground black pepper 

4 ounces tomato paste (about 1 tube) 

1/4 cup chili powder 

1 teaspoon chipotle powder 

1 teaspoon ground coriander 

1 teaspoon ground cumin 

1/2 teaspoon cayenne pepper 

4 cloves garlic, chopped 

6 cups vegetable broth 

One 28-ounce can diced tomatoes 

2 cups canned (drained) or frozen corn 

One 15-ounce can black beans 

One 15-ounce can garbanzo beans 

One 15-ounce can kidney beans 

One 15-ounce can pinto beans 

2 teaspoons Worcestershire sauce

Toppings Bar (optional garnishes):

Sour cream or Greek yogurt

Shredded Cheddar

Cooked chopped bacon

Chopped yellow onions

Chopped chives

Sliced jalapenos

Corn chips, such as Fritos

Tortilla chips


  1. For the chili: In a Dutch oven over medium heat, cook the onions with 2 tablespoons of the olive oil and a pinch of salt and pepper until the onions are soft, about 3 minutes. Mix in the remaining 2 tablespoons olive oil along with the tomato paste, chili powder, chipotle powder, coriander, cumin, cayenne and garlic. Cook to toast the spices and tomato paste, 1 to 2 minutes. Then add the vegetable broth, tomatoes, corn, black beans, garbanzo beans, kidney beans, pinto beans, Worcestershire and 1 tablespoon salt. Bring to a simmer and cook for 1 hour, stirring occasionally.
  2. Serve the chili with the toppings bar.

Cook’s Note

This recipe also works well with ground turkey or beef. Simply brown 2 1/2 pounds of ground meat before adding the onions.

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