POP Meals Under 500 | Four Bean Chili

Hi guys,

With the cold weather and chilling wind zooming through the open windows my body started to ask for comfort. So here is a Four Bean Chilli recipe that will warm you up without weighting you down. And you can make it vegetarian by skipping the low-sodium chicken stock and subbing it with the vegetable stock.


  • .5 cup black beans
  • .5 cup chana dal beans
  • .5 cup white beans
  • .5 red lentils
  • .5 tsp cumin
  • .5 tsp smoked paprika
  • .5 tsp coriander
  • 1.2 cup chopped basil
  • .5 tsp all spice
  • .5 tsp pumpkin spice
  • 0.25 ground cinnamon
  • 5 garlic gloves
  • 1 tbsp sesame oil
  • 14 oz unsalted canned tomatoes
  • 16 oz low-sodium chicken vegetable broth
  • 1 large dry hot pepper

Cooking Steps:

  1. Soak the beans overnight or at least for 4 hour with the 3:1 water to bean ratio.
  2. When ready, chop onion and garlic and saute in a heavy bottom skillet with 1 tbsp of oil.
  3. Add all the spices and let them get infused with onion and garlic, then add canned tomatoes.
  4. Use a large heavy bottom pot place drained beans and stock, bring to a boil, fold in spice mixture.
  5. Cook on the lowest heat for 3 hours r until beans are soft and tender to taste.
  6. Enjoy with low-fat sour cream or a bit of cheese.


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