Five Bean Vegetarian Chili

Nutriscore Rating: 86/100

Packed with bold flavors and wholesome ingredients, this Five Bean Vegetarian Chili is the ultimate comfort food for plant-based meal lovers. Loaded with five varieties of protein-rich beans—black beans, kidney beans, pinto beans, cannellini beans, and chickpeas—alongside fresh vegetables like bell peppers, carrots, and onions, this hearty chili is as nutritious as it is satisfying. A medley of spices including chili powder, cumin, and smoked paprika gives it a smoky, savory depth, while a splash of vegetable broth ties everything together. Ready in just one hour, this easy, one-pot recipe is perfect for cozy weeknight dinners, meal prep, or game-day gatherings. Garnish with your favorite toppings—think creamy avocado, tangy sour cream, or a squeeze of fresh lime—for a customizable bowl of plant-based perfection. Whether you're vegetarian, vegan, or just looking for something delicious, this chili will quickly become a family favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large bell pepper, diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 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, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• optional toppings (sour cream, shredded cheese, avocado, cilantro, lime wedges)

📝 Instructions

9 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion, bell pepper, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

3. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.

4. Add the canned diced tomatoes and vegetable broth to the pot. Stir to combine.

5. Add the black beans, kidney beans, pinto beans, cannellini beans, and chickpeas. Stir well.

6. Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally.

7. After 25 minutes, stir in the frozen corn kernels, salt, and black pepper. Simmer for another 5-10 minutes until the flavors meld together.

8. Taste and adjust seasoning if needed with more salt, pepper, or spices.

9. Serve hot with your favorite toppings such as sour cream, shredded cheese, avocado, cilantro, or lime wedges.

Nutrition Facts

1 serving (680.4g)

Calories		504
% Daily Value*
Total Fat		12.9 g	17%
	Saturated Fat	2.7 g	14%
	Polyunsaturated Fat	1.4 g
Cholesterol		5 mg	2%
Sodium		1269 mg	55%
Total Carbohydrate		78.2 g	28%
	Dietary Fiber	23.8 g	85%
	Total Sugars	12.2 g
Protein		23.1 g	46%
Vitamin D		0.0 mcg	0%
Calcium		207 mg	16%
Iron		8.2 mg	45%
Potassium		1543 mg	33%

*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.

Source of Calories

Fat: 703 cal (22.4%%)

Protein: 555 cal (17.7%%)

Carbs: 1877 cal (59.9%%)