Vegetarian Five Bean Chili
Hearty, wholesome, and bursting with flavor, this Vegetarian Five Bean Chili is the ultimate crowd-pleasing comfort food. Packed with a colorful medley of five types of beans—black, kidney, pinto, white, and chickpeas—alongside vibrant vegetables like bell peppers, carrots, and corn, this dish is as nutritious as it is satisfying. Smoky paprika, earthy cumin, and zesty chili powder create a deeply spiced base that's simmered to perfection with diced tomatoes and vegetable broth. Quick to prepare yet rich in flavor, this protein-packed chili comes together in under an hour, making it perfect for busy weeknights or weekend meal prep. Garnish with fresh cilantro, creamy avocado, and a squeeze of lime for a vibrant and customizable finish. Whether served solo or alongside crusty bread, this vegan chili is sure to warm hearts and bellies alike!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 2 medium carrots, peeled and diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 15-ounce cans canned diced tomatoes, with juice
- 3 cups vegetable broth
- 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 white beans, drained and rinsed
- 1 15-ounce can canned garbanzo beans (chickpeas), drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 large avocado, diced (optional for serving)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, red bell pepper, green bell pepper, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the canned diced tomatoes with their juice and the vegetable broth. Stir to combine.
Mix in the black beans, kidney beans, pinto beans, white beans, and garbanzo beans. Stir well to distribute the beans evenly.
Bring the chili to a simmer over medium-high heat. Reduce the heat to low, cover, and let it simmer gently for 30 minutes, stirring occasionally.
After 30 minutes, stir in the frozen corn kernels. Season with salt and black pepper to taste.
Simmer for an additional 5 minutes, uncovered, to heat through and allow the flavors to meld.
Taste and adjust seasoning if needed.
Serve hot, topped with chopped cilantro, diced avocado, and lime wedges if desired.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 13.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1598 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.
