5 Bean Chili
Warm up with a bowl of hearty, protein-packed 5 Bean Chili—a flavorful, plant-based recipe that’s both comforting and nutritious. Featuring a medley of black beans, kidney beans, pinto beans, cannellini beans, and chickpeas, this chili is rich in fiber and bursting with bold flavors, thanks to a fragrant mix of cumin, paprika, chili powder, and oregano. The addition of sweet corn kernels complements the robust tomato broth, while optional garnishes like fresh cilantro, jalapeños, sour cream, and shredded cheese add a customizable finish. Ready in just one hour and perfect for meal prep or a cozy family dinner, this vegetarian chili is a satisfying one-pot dish that’s both easy and crowd-pleasing.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 medium Green bell pepper, diced
- 4 cloves Garlic, minced
- 2 teaspoons Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Vegetable broth
- 28 ounces Canned diced tomatoes (with juices)
- 15 ounces Canned black beans, drained and rinsed
- 15 ounces Canned kidney beans, drained and rinsed
- 15 ounces Canned pinto beans, drained and rinsed
- 15 ounces Canned cannellini beans, drained and rinsed
- 15 ounces Canned chickpeas (garbanzo beans), drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 0.25 cup Fresh cilantro, chopped (optional garnish)
- 0.25 cup Sliced jalapeños (optional garnish)
- 0.5 cup Sour cream or vegan sour cream (optional garnish)
- 0.5 cup Shredded cheddar or vegan cheese (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper. Sauté for 5-7 minutes until softened and slightly translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the ground cumin, paprika, chili powder, dried oregano, salt, and black pepper. Stir well to coat the vegetables in the spices.
Pour in the vegetable broth and canned diced tomatoes, stirring to combine.
Add all five types of beans (black beans, kidney beans, pinto beans, cannellini beans, and chickpeas) to the pot. Stir until evenly mixed.
Bring the chili to a boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally.
Add the corn kernels to the pot and simmer for an additional 5 minutes.
Taste and adjust seasonings, adding more salt or spices as needed.
Ladle the chili into bowls and garnish with chopped cilantro, sliced jalapeños, sour cream, and shredded cheese, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 12.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1593 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
