Four Bean Veggie Chili
Cuisine: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • (1) 15 oz can black beans
  • (1) 15 oz can garbanzo beans
  • (1) 15 oz can great northern beans
  • (1) 15 oz can kidney beans
  • (4) 15 oz cans fire roasted diced tomatoes
  • 1 medium red bell pepper
  • 1 medium yellow bell pepper
  • 1 medium orange bell pepper
  • 1 medium green bell pepper
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1 cup diced red onion
  • ⅓ cup dry red wine
  1. Drain and rinse beans very well until all the packing liquid is completely rinsed off.
  2. Place beans in the crock of a large slow cooker.
  3. Dice the bell peppers, add to the crock.
  4. Add all other ingredients, then mix well and cook on high heat for two hours.
  5. Reduce to low heat and allow to simmer for another hour.
  6. Serve warm and and top to your liking with sliced avocado, fresh chopped cilantro, cheese, sour cream and/or diced scallions or white onion.
  7. Remember to skip the sour cream and cheese if you'll be serving this to your favorite vegan friend!
Recipe by The Sweetest Occasion at