Vegan 5 Bean Chili
Warm up your table with this hearty and flavor-packed Vegan 5 Bean Chili, a nourishing one-pot meal that's perfect for weeknight dinners or meal prep. Featuring a medley of five different beans—black beans, kidney beans, pinto beans, chickpeas, and cannellini beans—this plant-based chili is brimming with protein, fiber, and robust flavor. Fresh vegetables like bell peppers, carrots, and celery pair beautifully with a rich blend of spices, including smoky paprika and zesty chili powder, to create a soul-satisfying dish. Simmered to perfection in a tomato-based broth, this nutrient-rich chili is delicious on its own or topped with vibrant fresh cilantro and creamy avocado. Ready in just over an hour, this simple recipe serves 8 and is ideal for feeding a crowd or making ahead for a week of cozy, vegan meals. Whether you're catering to a plant-based diet or simply craving comforting chili, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 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 chickpeas, drained and rinsed
- 1 15-ounce can canned cannellini beans, drained and rinsed
- 2 28-ounce cans diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 2 bay leaves
- 0.25 cup fresh cilantro, chopped (optional, for serving)
- 1 avocado, diced (optional, for serving)
Instructions
In a large pot, heat olive oil over medium heat.
Add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent.
Stir in the minced garlic, red bell pepper, green bell pepper, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the black beans, kidney beans, pinto beans, chickpeas, and cannellini beans to the pot. Stir to combine.
Pour in the diced tomatoes and vegetable broth. Stir in the tomato paste until well incorporated.
Add the chili powder, cumin, smoked paprika, ground coriander, salt, black pepper, cayenne pepper, and bay leaves. Stir well to combine.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the chili thickens and the flavors meld together.
Remove bay leaves before serving.
Serve hot, garnished with fresh cilantro and diced avocado if desired.
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.6 g | 101% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9739 mg | 423% | |
| Total Carbohydrate | 535.9 g | 195% | |
| Dietary Fiber | 185.7 g | 663% | |
| Total Sugars | 102.5 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1762 mg | 136% | |
| Iron | 62.0 mg | 344% | |
| Potassium | 12892 mg | 274% | |
*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.
