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This Four Bean Chili is not only delicious, but so incredibly easy to make. What’s even better, is you can use it on a multitude of different recipes.
Normally each year during the super bowl, we have a big group of friends over and though I always say I won’t stress myself making a feast to feed everyone, old habits are hard to break. Who wants to be in the kitchen catering to everyone’s needs when there are so many awesome commercials to watch — oh yeah, of course there’s the football game, too! 🙂 This Four Bean Chili is has been one of my go-to game day recipes for years! It’s a total crowd pleaser.
This leads me to my incredibly easy and incredibly delicious Four Bean Chili recipe. Besides the fact that the adults will adore it, your kids will have a ball adorning their chili bowls with tons of accompaniments. But the best part about this recipe no doubt has to be the versatility of it.
My husband is all about the Four Bean Chili Baked Potato. To make this, poke a few holes in the side of a russet potato and put it in the oven at 425 degrees for 50 minutes. Once they’re done, slice the potatoes in half and serve the chili on top.
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You can also make Four Bean Chili Spaghetti simply by making a big old pot of spaghetti and adorning it with the chili before serving. So simple and the perfect weeknight dinner.
Four Bean Chili Baked Fries have to be Chloe’s favorite. For these, I cut two russet potatoes into fries and air fried them for 15 minutes at 400 degrees. You can totally bake them in the oven too, it just might need a couple more minutes.
Last but certainly not least is this Four Bean Chili Mac & Cheese. For this one, cook the macaroni as directed. After you drain the pasta, place it back in the pot and mix with the chili and shredded cheddar cheese. Voila!
I would love to hear which variation is your favorite, or if you come up of any of your own!
Four Bean Chili
Ingredients
- 2 tablespoons vegetable or canola oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 15 ounce can white beans, rinsed and drained
- 1 15 ounce can kidney beans, rinsed and drained
- 1 15 ounce can pinto beans, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1 28 ounce can chopped tomatoes with juice
- 2 15 ounce cans tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 bay leaves
- 2 teaspoons kosher salt
Instructions
- In a sauté pan over medium heat place 1 tbsp of oil and sauté onions for 3 minutes. Add minced garlic and sauté another minute until the onions start to caramelize, then remove and place in a crock pot.
- In the same sauté pan, add another tbsp of oil and sauté the ground beef for 5 minutes, breaking down the beef with a wooden spoon until it’s cooked through and most of its juice has evaporated.
- Add the cooked beef and the remaining ingredients to the crock pot and stir to combine.
- Cover and cook the chili on low for 8 hours.
- Top with desired accompaniments and serve.
Hi. This looks amazing! Any idea if I can cut cooking time and do iron high for 4 hours?? Thanks
Hi! Can this be cooked on high for 4 hours?? Thanks.
What size crock pot is this for? I only have a 4qt one.
You can do this on the stove! Follow the directions exactly through step 2. Place all ingredients in a pot on the stove, cover and simmer on low for 1-2 hours!
what if you don’t have a crock pot? Can you make this on the stove?
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Dear Catherine,
Thanks for continuing to share recipes with us even though you’re a cookbook writer now!
I’ve had trouble with printing weelicious recipes in the past couple of months. When I open the print window, all of the words are jumbled or missing letters. Has this happened with anyone else? Hope it can be fixed soon because I love your new layout and would like to keep your print-outs in my binder of recipes.
Take care,
Alex
Tomato juice! You can find it in the juice aisle near the V8!
Do you really mean tomato juice, or tomato sauce? I only have a 15 oz can of tomato sauce….
That should work!
Can this be cooked on High? I never seem to make the 8 hour cut-off for dinner. I’m not using meat if that makes any difference.
Yes! 🙂 Great time-saver for the morning.
I was wondering if it could be premade, the onions, garlic, meat, the night before and put in the fridge. And then put in the crockpot the next morning?
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Also! As if there were not enough wonderful options on your site for what to do with leftovers….
I found that a bit of chili and some grated cheddar cheese make a lovely quesadilla.
Fantastic recipe!! I made the chili yesterday for dinner, and just had some leftovers for lunch. My husband and I both enjoyed this as much as my 16 month old son.
Thank you!!