Four Bean Chili (Vegan, WFPB)

A combination of the polar vortex we have been experiencing in the US and the Super Bowl being only two days away have lead to the timeliness of my new four bean chili recipe. I don't know about you, but nothing can quite satisfy my hunger better than chili while watching a football game. And I hope this new four bean vegan chili can raise the bar of your chili expectations, for both preparation and taste. With the Super Bowl being only a few days away, I wanted to keep this recipe as simple as possible. I am using ingredients that if you do not already have them in your pantry, they can be obtained easily at most grocery stores. One reason this chili is so great is because you can get it started in the morning and cook it all day on low or you can also throw everything together and have it ready in just 30 minutes. I am especially looking forward to making both my bean taquitos and my vegan "chicken" taquitos to eat along side and dip into my chili. I really hope you have enjoyed watching and eating all of my new Super Bowl recipes as much as I have enjoyed creating them!

If you go ahead and try this recipe, let me know what you think and share a picture on my Facebook page of how it turned out!

Here's what you will need!

  • 28 oz can crushed tomatoes

  • 15 oz can black beans

  • 15 oz can cannellini beans

  • 15 oz can butter beans

  • 15 oz can garbanzo beans (chickpeas)

  • 1 tbs chili powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp crushed red pepper flakes

  • 1/2 tsp cumin


  1. Add all of the ingredients into a large pot on the stove

  2. Mix well with a spoon to ensure the dry spices get combined

  3. Cook on a low to medium heat for 30 minutes covered with a lid


- Plant Based Gabriel

© 2018 Plant Based Gabriel