Four-Bean Chili with Smoky Tomato Sauce
A hearty vegetarian chili combining four types of beans with a rich, smoky tomato sauce accented by four complementary spices for depth and warmth. This mexican-inspired vegan (vegetarian) ready in about 55 minutes blends olive oil, medium, diced yellow onion, medium, diced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 1 medium, diced red bell pepper
- 4, minced garlic cloves
- 28 oz can canned diced tomatoes
- 1 cup cooked black beans
- 1 cup cooked kidney beans
- 1 cup cooked pinto beans
- 1 cup cooked chickpeas
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and 1 diced medium red bell pepper, sautéing for 5 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano; cook for 1 minute until fragrant.
- Step 3: Add 28 oz canned diced tomatoes, 1 cup vegetable broth, 1 cup each of cooked black beans, kidney beans, pinto beans, and chickpeas, then season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the chili to a gentle simmer, reduce heat to low, cover, and cook for 30 minutes until thickened and flavors melded, stirring occasionally.
- Step 5: Adjust seasoning to taste before serving hot, garnished as desired.
Frequently asked questions
How long does Four-Bean Chili with Smoky Tomato Sauce take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Four-Bean Chili with Smoky Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Four-Bean Chili with Smoky Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Four-Bean Chili with Smoky Tomato Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Four-Bean Chili with Smoky Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
