Close-up spoonful of 5-bean vegetarian chili over a rustic bowl, with avocado slices and cilantro; steam rising in warm light.

5-Bean Vegetarian Chili Recipe | Perfect Meatless Weeknight Dinner

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Introduction

Make this 5-Bean Vegetarian Chili tonight. It’s a one-pot vegetarian chili that cooks fast. You get bold spices, tender beans, and a rich tomato base. Each bowl packs plant protein and fiber, so it keeps you full. This vegetarian chili recipe stays budget-friendly and easy to scale. Use pantry beans, fresh veggies, and simple spices, then simmer for 20–30 minutes. Want it mild or spicy? Adjust the chili powder and jalapeño. Need meal prep? Double the batch and freeze the rest. Serve as a meatless weeknight dinner with rice, cornbread, or avocado. For vegan bowls, skip dairy toppings. For gluten-free bowls, choose GF broth. Cozy, hearty, and ready when you are.

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Why You’ll Love This 5-Bean Vegetarian Chili

One-Pot & 30-Minute Prep

Make this 5-Bean Vegetarian Chili in one pot, so cleanup stays easy. Dinner cooks in about 30 minutes, and you still get big flavor.

Hearty & Satisfying

Beans bring plant protein and fiber, so every bowl fills you up. You enjoy a thick, rich vegetarian chili recipe without meat.

Pantry-Friendly

Use canned beans, tomatoes, and simple spices you already have. This easy veggie chili saves time and money on busy nights.

Custom Heat Levels

Keep it mild, or turn up the heat. Add jalapeño or chipotle for a smoky, spicy plant-based chili that suits your taste.

Great for Meal Prep

Double the batch for a stress-free meatless weeknight dinner. It freezes well, so future meals come together fast.

Ingredients (5-Bean Base + Flavor Boosters)

Five-Bean Mix

Use black, kidney, pinto, chickpeas, and cannellini (or navy). Rinse and drain the cans. This 5-Bean Vegetarian Chili gets great texture and plant protein from the mix. It also adds fiber, color, and a hearty bite.

Aromatics & Veg

Start with onion and garlic for deep flavor. Then add bell pepper and jalapeño for freshness and heat. Keep seeds for spicy bowls, or remove them for mild chili. You can also stir in corn or diced sweet potato for extra sweetness and body.

Tomato Base

Add diced tomatoes for a bright, rich tomato base. Stir in tomato paste to make the vegetarian chili recipe thick and satisfying. The paste helps the sauce cling to the beans. So every spoonful tastes bold and smooth.

Spices

Bloom chili powder, cumin, smoked paprika, and oregano in a little oil. This step wakes up the flavor fast. Want more kick? Add a pinch of cayenne. For a deeper aroma, drop in a bay leaf while it simmers.

Liquid & Balance

Pour in vegetable broth to bring it all together. Season with salt and black pepper. Finish with fresh lime juice to brighten the pot. For roundness, add a tiny pinch of cocoa or sugar; it softens the tomato’s sharp edge without making it sweet.

Step-by-Step (30–35 Minutes, One Pot)

Close-up bowl of thick red chili sauce in a white ramekin on a wooden table, warm lighting, with a lime wedge and cilantro leaf beside it.
Glossy red chili sauce that lifts our 5-Bean Vegetarian Chili—simple, bold, and ready for a meatless weeknight dinner.

Sauté & Bloom

First, heat oil in a large pot over medium. Add onion and bell pepper; cook 5–6 minutes until soft. Stir in garlic for 30 seconds. Then add chili powder, cumin, smoked paprika, and oregano; stir 30 seconds to bloom.

Deglaze & Build

Next, add tomato paste and cook 1 minute. Then pour in diced tomatoes and scrape the fond from the pot. This builds a rich base for your vegetarian chili recipe.

Add Beans & Simmer

Now pour in vegetable broth. Add black, kidney, pinto, chickpeas, and cannellini beans. Bring to a gentle boil; then lower the heat. Simmer 12–15 minutes so this one-pot 5-Bean Vegetarian Chili thickens.

Finish & Adjust

Finally, add lime juice. Taste and season with salt and black pepper. Mash a few beans in the pot for extra body, if you like. Want more heat? Add cayenne or a splash of hot sauce.

Appliance Options

Instant Pot: Cook 5 minutes on High Pressure, then quick-release. Slow Cooker: Cook 4–6 hours on Low. Stir, taste, and adjust before serving. Enjoy this meatless weeknight dinner with rice, cornbread, or avocado.

Pro Tips, Variations & Dietary Swaps

Smoky Depth

Add chipotle in adobo or extra smoked paprika. Stir, then taste. The smoke makes this 5-Bean Vegetarian Chili bold and rich.

Veggie Riffs

Fold in zucchini, corn, or diced sweet potato. These add color and texture. They also stretch the pot for meal prep.

Protein Tweaks

Stir in red lentils or rinsed quinoa. They thicken as they cook and boost plant protein. Or crumble tofu or tempeh for a “meaty” bite.

Heat Control

For mild bowls, seed the peppers. For spicy chili, finish with hot sauce or cayenne. Adjust until it fits your taste.

Dietary Notes

This vegetarian chili recipe is meatless by design. Use dairy-free toppings for vegan bowls. Choose gluten-free broth for a GF plant-based chili. Serve with rice or cornbread for an easy meatless weeknight dinner.

Serving Ideas, Toppings & Sides

Two bowls of 5-bean vegetarian chili topped with avocado and cilantro, with lime wedges, cornbread, warm tortillas, and two glasses of orange juice on a wooden table.
Hearty 5-bean vegetarian chili for two, finished with avocado and lime, served with tortillas, cornbread, and fresh juice—cozy, quick, and meatless.

Toppings Bar

Set out a simple toppings bar for this 5-Bean Vegetarian Chili. Add avocado, cilantro, and scallions. Offer sharp cheddar or Greek yogurt. Include pickled jalapeños for quick heat.

Carby Sides

Pair your vegetarian chili recipe with warm cornbread. Or spoon it over rice or soft tortillas. For a cozy twist, ladle chili over baked potatoes.

Crowd-Pleaser

Cooking for game day? Double the batch. Keep it warm in a slow cooker on Low. Stir now and then, and set out bowls and spoons. Guests serve themselves, so you relax.

Texture Boosts

Crush tortilla chips right on top. Or add toasted pepitas for a nutty crunch. Both make each bite bold and fun.

Fresh Finishers

Squeeze lime over each bowl to brighten the flavor. Then drizzle olive oil or hot sauce. These quick finishers lift this meatless weeknight dinner fast.

5-Bean Vegetarian Chili Recipe

Close-up bowl of 5-bean vegetarian chili in a rustic brown bowl, topped with avocado slices, a lime wedge, and cilantro; warm lighting with cornbread and tortilla chips softly blurred in the background.

5-Bean Vegetarian Chili Recipe

Quick, one-pot 5-Bean Vegetarian Chili for four. Hearty, plant-based, and budget-friendly, with black, kidney, pinto, chickpeas, and cannellini beans in a rich tomato base. Ready in ~30 minutes, easy to adjust the heat, and great for meal prep or freezing. Serve with cornbread, rice, or avocado.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American, Tex-Mex- inspired
Calories: 400
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 1 bell pepper diced
  • 1 jalapeño minced (optional)
  • 3 garlic cloves minced
  • 5 cups mixed cooked beans 1 cup each: black, kidney, pinto, chickpeas, cannellini, rinsed & drained
  • 1 can 28 oz diced tomatoes
  • 2 tbsp tomato paste
  • 1½ –2 cups vegetable broth
  • 2 tbsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ¼ tsp cayenne optional
  • 1 –1¼ tsp salt ½ tsp black pepper (to taste)
  • Juice of 1 lime
  • Pinch cocoa powder or sugar optional, for balance

Method
 

  1. Heat oil in a large pot over medium. Sauté onion and bell pepper for 5 minutes.
  2. Add jalapeño and garlic. Cook 1 minute.
  3. Stir in chili powder, cumin, smoked paprika, oregano, and cayenne. Cook 30 seconds to bloom.
  4. Mix in tomato paste. Cook 1 minute. Then add diced tomatoes and broth; scrape the pot.
  5. Add the five beans. Bring to a simmer. Cook 12–15 minutes, stirring now and then.
  6. Squeeze in lime. Season with salt and pepper. Mash a few beans in the pot if you want it thicker.
  7. Taste and adjust. Serve hot.

FAQs

1) Can I use dried beans instead of canned?

Yes. Soak overnight, then cook until tender. Use 5–6 cups cooked beans. Add more broth if the pot looks dry.

2) How do I thicken this vegetarian chili recipe?

Simmer uncovered for a few minutes. Mash some beans with a spoon. Or add 1–2 tablespoons tomato paste or a handful of red lentils.

3) How do I make it milder or spicier?

Seed the jalapeño and skip cayenne for mild bowls. For heat, add chipotle, extra chili powder, or hot sauce at the end.

4) Is this 5-Bean Vegetarian Chili vegan and gluten-free?

Yes, if you choose dairy-free toppings. And use certified gluten-free vegetable broth. The base is naturally plant-based.

5) Can I cook it in an Instant Pot or a slow cooker?

Instant Pot: 5 minutes on High, quick release. Slow cooker: 4–6 hours on Low. Stir, taste, and adjust before serving.

Conclusion

Crave big flavor without the fuss? This 5-Bean Vegetarian Chili delivers. It’s a one-pot vegetarian chili recipe made with simple pantry staples, so dinner stays easy and affordable. Each bowl brings plant protein and fiber for a hearty, meatless weeknight dinner. For meal prep, double the batch, cool it, and freeze flat for up to 3 months; then reheat and top as you like. Cozy, bold, freezer-friendly—your go-to vegetarian chili for busy nights.

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