Easy 5-Bean Chili
This 5-Bean Chili is a little spicy, a lot hearty, and super easy to make! It’s my new favorite vegetarian chili recipe, to be honest.
With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.
Table of Contents
Why You’ll Love Five Bean Vegetarian Chili
Jump to the Full, Printable Recipe
The Story Behind the Recipe
I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!
I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!
This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.
Why You’ll Love Five Bean Vegetarian Chili
Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!
Ingredients
Olive oil – For sautéing the veggies
Green bell pepper
Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
Garlic – Three cloves, minced finely. It adds so much flavor!
Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
Ground cumin
Dried oregano
Smoked paprika
Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
Salt – To taste.
Adaptation/Variation
5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.
How to Make 5-Bean Chili
Place a large soup pot or Dutch oven over low heat and add the olive oil, then saute the onions and green peppers until soft.
Add the garlic and seasonings and cook, stirring, for another minute or so until fragrant.
Add the tomatoes and smash them with a potato masher to your desired consistency. I don’t like huge pieces of tomato in my chili so I pretty much pulverize them.
Add the veggie broth, cocoa powder, salt, and all 5 cans of beans.
Increase to high to bring the 5-Bean Chili to a boil, then reduce to a simmer.
Simmer until thickened, which takes roughly 35 minutes.
Taste, add more salt if you want, and serve topped with sour cream, avocado, cheddar, scallions, and/or whatever else you love to top your chili with!
I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.
Easy 5-Bean Chili
Ingredients
Instructions
Notes
Nutrition
More Vegetarian Chili Recipes
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