Yields 4 to 6 servings
A little backstory for this recipe: I’ve known my best friend, Candice, for over half of my life, and she never remembers my birthday. One year, Candice invited me over and made me a fabulous chili dinner and gave me flowers. I thought, “Wow! She is going above and beyond getting me a card for Valentine’s Day.” But when I was leaving, she gave me a hug and called out, “Happy birthday!” Hey, at least she got the month right. Now, I always think of her when I make this Four-Bean Chili, which is inspired by the (un)birthday meal she made me that night.
Ingredients:
1 tablespoon canola or vegetable oil (or 3 tablespoons water)
1 cup diced red, white, or yellow onion (about 1 medium onion)
1 teaspoon minced garlic (about 2 small cloves)
¾ cup diced green or red bell pepper (about 1 small bell pepper)
½ cup diced zucchini
1 (14.5-ounce) can diced tomatoes with their juices
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
2 (15-ounce) cans chickpeas, drained and rinsed
3 tablespoons ground cumin
2 teaspoons chili powder
1 (6-ounce) can tomato paste
½ cup water
Salt, to taste
Optional Additions:
½–1 teaspoon cayenne pepper, red chili flakes, or minced jalapeño added in step 3
Optional Toppings:
Chopped cilantro
Sliced avocado
Minced onion
Squeeze of lime juice
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion, garlic, and bell pepper and sauté until the veggies are tender and the onion is translucent.
3. Add the zucchini, tomatoes, beans, chickpeas, cumin, chili powder, tomato paste, water, and salt. Mix together.
4. Lower the heat to medium-low and cook for 15 minutes, stirring occasionally.
5. Serve and top with optional toppings.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything into the pressure cooker and cook on high pressure for 5 minutes. Then continue to step 5.
>>This is a great recipe if you want to use what you have on hand. If you want it to be a two-bean chili because you have two cans of black beans and two cans of pinto (or whatever kind), that’s fine. If you want to throw in extra veggies, that’s fine, too.
TESTERS’ TIPS:
>>“This tastes even better on the second day.” —Isabelle C. from Los Altos, CA
MY TIPS:
