4 Bean Vegan Chili


Last week I made some freezer meals for one of my friends who is a new mom. I wanted to make her something hearty, easy to heat up and tasty. The only hitch was she maintains a vegan and gluten-free diet, which made things a little more difficult. After tossing around many (many) different salad ideas I decided to go a different route and make a hearty chili.

The best part is this recipe freezes beautifully and defrosts quickly for an easy dinner. I tripled the recipe and made enough for my friend and two large family-sized servings for my freezer. Curry may seem like an odd spice, but trust me it really works in this recipe!

1 28 ounce can of crushed tomatoes

1 can black beans

1 can garbanzo beans

1 can pinto beans

1 can kidney beans

1 can corn

2 tablespoons garlic

1 red onion

1 green bell pepper

1 red bell pepper

1 tablespoon cumin

½ tablespoon curry

2 teaspoons cayenne pepper


Dice the bell peppers and red onion, sauté with the garlic until soft and fragrant. Mix in the beans, corn and tomatoes and seasoning. Bring to boil and reduce to a simmer, simmer for a few hours on low and enjoy!


Leave a Reply

Your email address will not be published.