Caroline’s 4-Bean Chili

Written By Caroline Collins

When the weather cools down, there’s nothing better than a warm bowl of chili to keep you cozy. My 4-Bean Chili is a family favorite—packed with hearty beans, a medley of peppers, and the bold flavor of beer, it’s the ultimate comfort food. Plus, it’s loaded with plant-based protein, making it as nutritious as it is delicious!

Here’s how to make it:

Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 1 yellow bell pepper, chopped

  • 1 red bell pepper, chopped

  • 3 poblano peppers, chopped

  • 1 bottle of beer (I prefer New Castle)

  • 2 packets chili mix

  • 3 cans (15 oz) petit diced canned tomatoes

  • 30 oz tomato sauce

  • 15 oz cooked black beans

  • 15 oz cooked white beans

  • 15 oz cooked pinto beans

  • 15 oz cooked kidney beans

  • Cilantro (for garnish)

  • Cheese (plant based or dairy cheese for garnish)

  • Cashew Cream or Sour Cream (for garnish)

  • Salt to taste

Instructions

  1. Prep the Veggies
    Chop the onion, garlic, and all the peppers. This ensures everything is ready to go when you start cooking.

  2. Sauté the Veggies
    Heat olive oil in a large Dutch oven over medium heat. Add the chopped onion and sauté until slightly browned, about 5 minutes. Stir in the bell peppers and cook for another 15 minutes, stirring occasionally, until softened. Add garlic and sauté for 1 minute until fragrant.

  3. Layer in the Flavor
    Sprinkle the chili mix over the vegetables and stir for 30 seconds, letting the spices stick to the bottom of the pot. Pour in the beer, stirring to deglaze the pot and scrape up all those flavorful bits. Let it simmer for 2-5 minutes until all the alcohol is cooked off.

  4. Build the Base
    Stir in the diced tomatoes and tomato sauce. Add all the beans and mix well. Season with salt to taste.

  5. Simmer Away
    Cover the pot with a lid and let the chili simmer on low for at least 45 minutes, stirring occasionally to prevent sticking.

  6. Serve and Top
    Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, sour cream or cashew cream, and chopped cilantro are all great options.

Why You'll Love It

Caroline’s Chili is perfect for meal prepping, entertaining, or feeding a hungry crowd. It’s hearty enough to satisfy but still loaded with vegetables and plant-based protein to keep things light. Pair it with cornbread and salad for the ultimate cozy meal.

Enjoy the flavors of fall with this warm, comforting dish. Let me know—what’s your favorite chili topping?

Caroline Collins