Five Bean Chili

I absolutely love building recipes out of pantry staples like beans, tomatoes, pasta, rice, grains and flavorful stock. This recipe is the perfect example of that, as it features five different types of beans, crushed and diced tomatoes and tomato paste. Plus, it uses three different spices – chili powder, cumin and smoked paprika – so it’s bold and delicious.

It’s also plant-based and is filled with fiber – 17 grams per serving – and protein – 13 grams per serving. Make a batch and serve with your favorite toppings, like diced avocado, plain Greek yogurt and shredded cheddar. It comes together in no-time and you can guarantee the entire family will love it!

Recipe Tips:

  • To make this recipe lower sodium, you can use no added salt crushed and canned tomatoes, tomato paste, beans and vegetable stock.
  • Use a variety of beans, and whatever you have on hand! Any bean will work in this recipe, so if you have other options like chickpeas or garbanzo beans, cannellini, black eyed peas, butter beans, or the like – use them!
  • Alter the amount of chili powder you use based on how bold you want the flavor to be.
  • If you like your chili spicy, add some crushed red pepper flakes or cayenne pepper. Or, mince a jalapeno and add it while you’re cooking the bell pepper and onion.
  • Any bell pepper will work! Green, red, orange or yellow or a mix – it’s your choice!
  • You can make this recipe on the stove-top or slow cooker – both recipes are outlined below.
  • This chili is freezer-friendly, so make a big batch and store it in airtight containers in the freezer for up to 4 months.
  • Alter the amount of stock you use in the chili based on how thick or thin you like it.

What are your favorite chili toppings?!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Five Bean Chili

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Serves 8 1x
  • Category: Entree
  • Method: Stove-Top, Slow Cooker
  • Cuisine: American

Description

An easy vegetarian chili with five types of beans, fire roasted tomatoes and lots of delicious spices!


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium bell pepper, seeded and diced
  • ½ medium yellow onion, peeled and diced
  • 2 tablespoons tomato paste
  • 34 cloves garlic, peeled and minced
  • 45 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • 28-ounce can crushed tomatoes
  • 15-ounce can fire roasted diced tomatoes
  • 15-ounce can dark red kidney beans, rinsed and drained
  • 15-ounce light red kidney beans, rinsed and drained
  • 15-ounce great northern beans, rinsed and drained
  • 15-ounce can black beans, rinsed and drained
  • 15-ounce can pinto beans, rinsed and drained
  • 12 cups unsalted vegetable stock
  • Toppings: diced avocado, plain Greek yogurt, shredded cheddar cheese

Instructions

To make on the stove-top:

  1. Heat the olive oil in a Dutch oven or stock pot to medium. Add the bell pepper and onion and sauté 5-6 minutes or until soft. Stir in the tomato paste, garlic, chili powder, cumin, smoked paprika, salt and black pepper and sauté 30-60 seconds or until fragrant.
  2. Add the crushed tomatoes, diced tomatoes, all 5 cans of beans and the vegetable stock and bring to a simmer. Cook 10-15 minutes. Taste and adjust seasoning, if necessary.
  3. Serve chili in bowls with desired toppings.

To make in the slow cooker:

  1. Place the onion, bell pepper, tomato paste, garlic, chili powder, cumin, smoked paprika, salt, black pepper, crushed tomatoes, diced tomatoes, all 5 cans of beans and stock to the bowl of a slow cooker. Place the lid on top and cook on high 1-2 hours or low 3-4 hours. Taste and adjust seasoning, if necessary.
  2. Serve chili in bowls with desired toppings.

Notes

Cooking Tip: To make a meaty version, add 1/2 to 1 pound of ground chicken or turkey. Cook with the bell pepper and onion until browned, then proceed with the recipe.


Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 216
  • Sugar: 7g
  • Sodium: 441mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 43g
  • Fiber: 17g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: chili, vegetarian, vegan, dinner, entree, soup, stew

Leave a Comment

Recipe rating