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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.