Beans, Beans, the Magical Fruit.
It may be unexpected to you that here, in the Southwest, chili does not have beans. I have come to appreciate this regional tradition, but, as I love beans, I’ve decided to make a four-bean chili with no meat that reminded me of one I used to make when I was younger. That version had only had two kinds of beans; under the “more is better” category, I added two more.
This recipe is vegetarian/vegan adjacent, meaning you can use vegetable broth instead of chicken and beef broths. Why do I use two broths? Why not vegetable broth? The latter is simply because I was out of the stash of frozen veggie trimmings I use for homemade vegetable broth, and I have yet to find a commercial version I like. As for my mixture of chicken and beef? I find beef broth can be too strong and the combining it with chicken broth softens the overall effect. You can use whatever broth you want, or have on hand.
Aside from using four different beans, what makes this chili special is the use of roasted Hatch (New Mexico) green chiles. I get mine at out farmer’s market where Red’s Roasters roasts fresh chiles all year long, but fall is the time when Hatch chiles are in season. They have incredible flavor and come in a variety of strengths from mild and medium to hot and hotter. I chose medium because I wanted to add some other chiles without making it too hot. The additional chilies were sun-dried and ground Chimayo chiles, and some fresh jalapeños and serranos. While this might sound fiercely hot, the beans and condiments soaked up and softened the heat.
A note about “cans of…”. Beans and tomatoes are two of very few canned products I use but, when I choose them, I am careful to check the ingredients. If ingredients on a can of beans lists more than simply beans, salt, and water, I put it back on the shelf. The same with tomatoes; no more than tomatoes and salt. I choose organic whenever possible.
I hope you enjoy this simple but warming dish. Serve it with a side of my Cornbread.
~ David
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Mad Dog
November 15, 2025 at 4:35 amI love beans and chilli peppers, so I’m sure that tastes delicious. I often think that black beans have a hint of bacon in their flavour.
Cocoa & Lavender
November 15, 2025 at 7:06 amTht is a great description of black beans, Mad Dog — they are so versatile. And I love chiles, too — with and without the heat!
Eha Carr
November 15, 2025 at 4:49 amThe question across the Pond is – tho’ I can easily get the beans and like all of them, can I find the chillies? Do like the spicing and have learned something new about the mixing of the broths – thank you for that.
Cocoa & Lavender
November 15, 2025 at 7:05 amHi Eha — after doing a little research, I found that Anaheim chiles are sometimes available in Australia (specifically Sydney), while poblano chiles are more readily available and would be wonderful when roasted, peeled and seeded. Each type of fresh green chile will give its own flavor. And dried chile powders are easily available there, too. Thanks for asking!
Mimi Rippee
November 15, 2025 at 7:23 amThis looks delicious! I can’t eat chili without beans cause it’s like eating a chunk of cow. Too much meat! And beans are so healthy! Great recipe.
Cocoa & Lavender
November 16, 2025 at 6:32 amOh, that’s silly, Mimi! I think if you had the southwestern chilis you wouldn’t think that way… although maybe you would. I like the diversity of food around the country.
Barb
November 15, 2025 at 7:27 amYour selection of chiles sound perfect. I will try the combination when Hatch chiles are available here. To us, chili requires meat, so I would use ground venison and not quite as many beans. Beautiful presentation!
Cocoa & Lavender
November 16, 2025 at 6:31 amThanks Barb. The local chili without beans is so good that I forget that some people use beans all the time! I made this for one of our days when we just wanted something vegetarian.
Gerlinde
November 15, 2025 at 8:46 amTo me, chili has to have beans. Your recipe is right up my alley. Thanks for the recipe.
Cocoa & Lavender
November 16, 2025 at 6:30 amSometime, Gerlinde, you must come to Tucson and try our red and green chili. I don’t think you would miss the beans!
Jill
November 15, 2025 at 10:21 amMust try – very different from what I make. Something new especially now as the weather is changing.
Cocoa & Lavender
November 16, 2025 at 6:29 amWe are looking forward to the weather this week, Jill! What a nice change.
Christina
November 15, 2025 at 11:27 amHi David!!
Sorry for the long disappearance, but I was in Europe for 6 weeks and am STILL catching up on everything (leaving work and home for that long has its pitfalls!)
I ADORE beans and put a lot in my beef chili, but never thought to make a bean chili on its own! YUM! It’s pouring outside and now I want a big bowlful in front of me! Thanks for the inspiration!
Cocoa & Lavender
November 16, 2025 at 6:29 amI think your rain is finally coming to us today! Here in the desert, we never complain about rain, we just “cook around it.”
FEL!X
November 15, 2025 at 5:52 pmI like beans too, I only would use dried beans, soaked and cooked them separate. But with four types of beans, pre-cooked ones are more practical of course.
Nice combination with the rich flavours of different chiles!
Cocoa & Lavender
November 16, 2025 at 6:22 amThanks, Felix.
sherry
November 15, 2025 at 7:25 pmI think Aussies expect beans in their chilli! I know i do :=) Sounds delish David.
cheers
sherry
Cocoa & Lavender
November 16, 2025 at 6:20 amWell, Sherry, every place has its own traditions, and perhaps you would really like chili made without beans! You won’t know until you try…
angiesrecipes
November 15, 2025 at 10:38 pmAs much as I love beans, they hate me to the guts :-)) I still eat them occasionally and suffer after that and swear that I would never eat them again…and repeat LOL
The chilli looks fabulous!
Cocoa & Lavender
November 16, 2025 at 6:19 amOh, so sorry, Angie! That has to be really tough.
Pauline
November 16, 2025 at 3:00 amThis sounds delicious David, and I love beans in my chilli, and what an amazing selection of chillies you have access to. I know we don’t have access to those in North Queensland, perhaps I could source some seeds, I could grow them here. You have written some very interesting facts about using chillies, and how the heat is soaked up, so I am going to go back and digest that information for future use. Thanks so much.
Cocoa & Lavender
November 16, 2025 at 6:18 amThanks so much, Pauline. We do have quite the selection of chiles here in the United States — I guess that’s because they are native to the Americas! What amazes me is how different the flavor and heat can be with each one.
Karen (Back Road Journal)
November 16, 2025 at 12:12 pmI grew up in Texas where beans in chili is frowned upon but I do add them to my chili. Your bean chili sounds very good. And yes to canned beans and tomatoes, they are always in my pantry.
Cocoa & Lavender
December 3, 2025 at 2:44 pmKaren — I forgot that Téjas chile also doesn’t use beans. I have a good recipe for it and should get it out!
Valentina
November 16, 2025 at 12:18 pmWe finally have rain in LA and it’s chilly, so it’s the perfect week for this recipe. I never knew beans were not a part of chii there. I wouldn’t have expected that, but one of the things I love about chili, is that there are hundreds of styles. Love your 4-bean photo. So pretty. 🙂 ~Valentina
Cocoa & Lavender
December 3, 2025 at 2:42 pmThanks, Valentina — the four bean photo was fun to do! Like I said to Jeff, you need to come visit for some of our red or green chili. It is quite good!
Ben | Havocinthekitchen
November 16, 2025 at 3:58 pmSuch a hearty dish, David! The four-bean chili looks absolutely packed with flavour and perfect for a cozy evening.
Cocoa & Lavender
December 3, 2025 at 2:41 pmThanks, Ben!
Jeff the Chef
November 17, 2025 at 4:59 amThanks for the info about bean and tomato can labels. I never really thought about checking them, although, like you, there among the few canned things I often buy. In retrospect, it now seems quite weird to me that I’ve never read one of their labels! I’m so accostomed to chili with beans that I have a hard time imagining one without. I just went to a chili cook-off, by the way, and the chef who won the popular vote used shredded vennison and I have a strong feeling that there was a bit of cocoa in it. It was like a you-walk-into-what-looks-like-an-ordinary-bar-and-start-to-suspect-that-they’re-serving-mole-in-the-back-room kind of vibe.
Cocoa & Lavender
December 3, 2025 at 2:41 pmThat chili with the venison sounds amazing! You need to visit us in the Southwest, Jeff — we will get you some chili that will know your socks off — and no beans!
The-FoodTrotter
November 18, 2025 at 11:34 amI love beans so much, I’ve always several cans of red, white, black beans, not to mention chickpeas and lentils! Tonight I’m literally cooking a white beans and red lentils curry ^^
Cocoa & Lavender
December 3, 2025 at 2:39 pmI love red lentil curry, too!
Raymund
November 19, 2025 at 3:24 pmI love how you’ve leaned into the bean side of chili here, David, four kinds sounds like pure comfort in a bowl.
Cocoa & Lavender
December 3, 2025 at 2:38 pmIt is a really flavorful and healthy meal!
angiesrecipes
November 22, 2025 at 10:41 pmNot sure what happened to the newest post pumpkin soup…just a photo, nothing else and can’t comment there too.
Cocoa & Lavender
December 3, 2025 at 2:34 pmVery odd. Don’t you love technology? It looked finew on my side…
2pots2cook
December 8, 2025 at 5:00 amWe make meat chili all the time but your four bean one’s ingredients promise great flavours. Must surprise my son…..
Cocoa & Lavender
December 8, 2025 at 9:03 amI really hope your son enjoys it!
Inger
December 11, 2025 at 6:32 pmSuch a wealth of flavorful ingredients! You’re so lucky to get your Hatch peppers right at your farmer’s market!