Easy 5 Bean Chili
Packed with bold flavors and hearty textures, this Easy 5 Bean Chili is the ultimate one-pot meal for busy weeknights or casual gatherings. Featuring a vibrant blend of black beans, kidney beans, pinto beans, cannellini beans, and chickpeas, this recipe delivers plant-based protein and fiber in every spoonful. Simmered with aromatic spices like chili powder, smoked paprika, and a hint of cayenne for a smoky kick, this chili is both satisfying and customizable. Quick to prepare in just 45 minutes, it’s the perfect option for meal prepping or feeding a crowd. Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheddar for an irresistible finishing touch. Whether you’re vegan, vegetarian, or simply seeking a comforting, veggie-packed dish, this chili checks all the boxes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 1 15-ounce can canned chickpeas (garbanzo beans), drained and rinsed
- 2 14.5-ounce cans canned diced tomatoes with green chilies
- 2 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and green bell pepper to the pot, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.
Add all five types of beans (black beans, kidney beans, pinto beans, cannellini beans, and chickpeas) into the pot, along with the diced tomatoes with green chilies.
Pour in the vegetable broth and stir to combine all ingredients.
Season the chili with salt and black pepper, then bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally.
Taste and adjust the seasoning as needed. If desired, let the chili simmer for an additional 10-15 minutes for deeper flavor.
Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1286 mg | 56% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 7.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 1144 mg | 24% | |
*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.
