My market vegetarian and vegan chili is perfect to celebrate

the spirit of the New Year (black-eyed peas + 3 others) and is sure to be a year-round favorite.

Our boys love it too – we serve it on top of pasta for them.

Stay warm y’all!!



Four Bean Chili Dana Bueno copyright

Dana's Four-Bean Chili
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red pepper, cored, seeded and chopped
  • 1 yellow pepper, cored, seeded and chopped
  • 6 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon prepared mustard
  • 1 teaspoon red pepper flakes (optional)
  • salt and freshly ground pepper to taste
  • 14½ ounce can chopped tomatoes (I like diced and fire roasted)
  • 4 cups unchicken broth (or chicken broth)
  • 15.5 ounce can black beans, drained
  • 15.5 ounce can kidney beans, drained
  • 15.5 ounce can black-eyed peas, drained
  • ½ cup dried fava beans
  • 1½ cups tomato puree
  • 1 cup butternut squash puree
  • chopped scallions and corn chips to garnish
  1. Heat the olive oil in a stockpot over medium-low heat and add the onion.
  2. Cook the chopped onions for approx 5 minutes (or until they become transparent), stirring occasionally.
  3. Add the red pepper, yellow pepper and garlic and cook about 5 minutes more, stirring occasionally.
  4. Add the chili powder, cumin, mustard, salt and pepper.
  5. Cook, stirring frequently, approx. 2 minutes.
  6. Add the broth, tomatoes, tomato and butternut squash puree and beans.
  7. Simmer with lid askew approximately 45 min.
  8. Allow to cool before putting into bowls.
  9. Garnish and serve.


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