Home › Recipe Index › vegetarian
By Helen Schofield
on Nov 01, 2023
10 Comments
Jump to RecipeRate Recipe
This post may contain affiliate links. Please read my disclosure for more info.
When it’s a hearty, nutritious and comforting dinner you’re craving, this simple 5 bean chili is perfect! While chili usually takes a while to simmer, this is ready in about 40 minutes. Made with just cans of beans and a few other simple pantry ingredients, and yet you really won’t miss the meat!
Table of Contents
- Why you’ll love it
- Ingredients you’ll need
- How to make 5 bean chili
- Helen’s top tips
- Topping ideas
- Ways to eat 5 bean chili
- How to store, freeze and reheat
- More comforting recipes
- Simple 5 Bean Chili Recipe (Vegetarian) Recipe
Why you’ll love it
✔ This 5 bean chili is an easy, quick-cooking chili! No need to pre-cook anything. Simply sauté the chopped vegetables briefly, add everything else, then simmer for just 30 minutes.
✔ Filling, nutritious, comforting… and a crowd pleaser! Packed with 5 kinds of beans (obviously!), corn, loads of veggies, fragrant herbs and smoky spices, even your pickiest eater will love this vegetarian version of a staple favorite! Especially with their chosen toppings piled on top.
✔ Budget-friendly. This is made with simple ingredients that won’t break the bank, such as ready-cooked canned beans, canned tomatoes and humble vegetables. And the recipe easily makes enough for 10 or even 12.
✔ Meal prep and freezer friendly. Chili is always one of the best dinners to make ahead and freeze!
But don’t be mistaken, simple doesn’t mean boring. You’ll find this recipe for 5 bean vegetarian chili to be rich and velvety with the classic complex flavors that every great chili has!
Ingredients you’ll need
Vegetables such as carrots, onion and zucchini. These are my go-to veggies to add. Sweet potato, butternut squash, red bell pepper or even regular potato also work.
Garlic. Use crushed fresh cloves, or use ready-minced garlic instead (substitute 1 teaspoon for each clove).
Chili powder, paprika and cumin. I keep things simple in this veggie bean chili with just this classic trio of chili spices. Don’t be tempted to skip any of them! Smoked paprika adds extra depth, but regular is fine, too.
Dried herbs, bay leaves and salt. I usually use a mixed Italian herb blend that includes herbs such as basil, oregano, thyme, parsley, marjoram and rosemary. Or you can simply use dried oregano, which is a popular choice in chili recipes. Bay leaves are optional!
Canned chopped tomatoes. Sometimes I replace one of the cans with canned cherry tomatoes.
Passata. You should find this in the pasta or pasta sauce aisle at the supermarket. Essentially it’s just a smooth and fairly thin sauce made from fresh tomatoes that have been pureed and strained. A good substitute would be a simple pasta sauce.
Canned beans. I usually grab 3 (14 ounce/400 gram) cans of ‘4 bean mix’ including chickpeas, lima beans, butter beans, white beans and red kidney beans. I also grab a can of black beans. However, ANY cooked beans are fine. Yes, this is strictly speaking a 5 bean chili recipe, but it can just as easily be a 4 bean, 6 bean or even 1 bean chili!
How to make 5 bean chili
As well as including 5 different beans, there are only 5 main steps to making this chili as well!
The first step is to grab a sturdy pot big enough for quite a large amount of bean chili, such as a dutch oven or a stock pot (paid links).
Sauté the chopped vegetables, then stir in the crushed garlic.
Add the spices and stir-fry for 20-30 seconds. This will toast them and start releasing all the lovely flavors.
Then add all the other ingredients!
Stir well, then bring to the boil with the lid on. Then take the lid off again (to let some of the liquid reduce), lower the heat and let simmer for around 30 minutes or until thick and rich.
Let everyone choose their favorite toppings (see ideas below) and… enjoy!
Helen’s top tips
- Chop the vegetables into small pieces. This way, they’ll be tender enough by the time the chili has thickened.
- Choose your own spice level. 1 tablespoon of chili powder works well for most tastes. Adjust amount up or down a little depending on who’s eating dinner. Alternatively, why not serve some sliced jalapenos, chipotle peppers or finely sliced fresh chili as an extra topping for spice lovers?
- Let it thicken. If your chili still seems too thin after the 30 minutes’ cooking time, just give it a few more minutes to simmer on a medium-low heat, or until you’re happy with the consistency. Patience is key here!
- Stir from time to time as it simmers. You don’t want the chili to burn!
Topping ideas
Here are my go-to simple toppings for this 5 bean chili:
Chopped fresh cilantro (coriander). Not a fan or can’t find any? Fresh parsley, basil or even chopped scallions (green onions) could be great substitutions.
Salsa. Go for this quick fresh tomato salsa salad (or store-bought, or even just chopped tomatoes for a super quick alternative!)
Shredded cheese. My top choice is a sharp cheddar cheese. Other great options are Monterey Jack, Colby, or crumbly Mexican Cotija.
Chopped avocado. Blend in a mini food processor (paid link) to make a quick guacamole, or keep things simple by just chopping into small cubes.
Sour cream. Greek yogurt, natural yogurt or crème fraiche make great lighter alternatives.
Nachos/tortilla chips. But of course, for a little crunch!
Tip: Want or need to make this vegetarian chili recipe vegan? Simply switch for a dairy free yogurt instead of sour cream, and use vegan cheese.
Ways to eat 5 bean chili
The simplest way to serve this chili is like every great chili – in bowls with the toppings sprinkled (or piled!) on top.
If you prefer, serve the chili:
- loaded nacho style, with nachos as the star of the show! Add a layer of nachos on the bottom of each bowl, then layer the bean chili and toppings over them.
- with a little rice, quinoa, couscous or other grain on the side. This one makes the meal even more filling, and can stretch it even further!
- alongside warm cornbread (either homemade or store-bought). This one of course is a match made in heaven! Or if you’re not feeling cornbread, how about this easy no-knead Italian focaccia bread?
- as tacos, tostadas or quesadillas, as chili dogs, or combined with mac and cheese (try this easy Greek mac and cheese).
Variation idea: In the mood for just a little meat? Try stir-frying around 9 ounces (250 grams) ground meat in with the vegetables at the beginning. Beef, lamb, pork, turkey or chicken would all work.
How to store, freeze and reheat
What’s one of everyone’s favorite things about chili? It tastes even better the next day… or the day after! Leftovers will keep well in an airtight container in the fridge for up to 5 days.
If you prefer to freeze it, allow it to cool to room temperature. Then portion it out into airtight containers in a way that suits your family’s needs. Freeze for 2 to 3 months.
Reheating is very easy. Either cover and reheat individual portions in the microwave for 3 to 4 minutes on medium power until piping hot. Or simply reheat gently in a saucepan for a few minutes. Add an extra splash of water if you think it’s too thick.
If frozen, then it’s best to let the bean chilli defrost in the fridge overnight before reheating.
More comforting recipes
- Slow cooker Thai pumpkin and red lentil soup
- Gigantes plaki (Greek giant beans)
- Vegetarian eggplant lasagna
- Easy crockpot chicken gnocchi soup
- Baked cheesy chicken spaghetti
5 from 3 votes
Simple 5 Bean Chili Recipe (Vegetarian)
By: Helen Schofield
This is a recipe for a really tasty and budget-friendly 5 bean chili. Throw a few store cupboard ingredients (and lots of canned beans!) into a pot, simmer for just 30 minutes, then load up with your favorite chili toppings. Feeds a small crowd, and like any chili recipe is make-ahead & freezer friendly too.
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 10 to 12
Save RecipePin RecipeRate RecipePrint Recipe
Ingredients
- 1 large onion, chopped into small pieces (I prefer brown or yellow onion since it's stronger).
- 2 carrots, chopped into small pieces
- 1 zucchini, chopped into small pieces
- 4 cloves garlic, crushed (I sometimes add more – 5 to 6 cloves)
- 1 tablespoon chilli powder, Decrease or increase this, depending on how fiery you like your chilli!
- 2 tablespoons smoked paprika, (or just regular paprika)
- 1 tablespoon cumin
- 3 cans tomatoes, (14 ounce/400 gram cans)
- 1.5 cups passata, (sometimes called tomato sauce)
- 2 cups water
- 4 cans beans, 14 ounce/400 gram cans – 3 cans of 4-bean mix and a can of black beans. Or 5 separate cans of beans e.g. butter beans, kidney beans, white beans, flageolet beans, black beans, chickpeas.
- 1 can sweetcorn, 14 ounces/400 grams
- 2 tablespoons dried herbs, mixed, oregano, or basil
- 2 teaspoons salt
- 2 tablespoons honey, (or use 1 tablespoon sugar or to taste)
- 2 bay leaves, optional
Suggested toppings
- nachos, chopped or blended avocado, fresh tomato salsa, sour cream, fresh cilantro/coriander, shredded cheese, green onions., Here is a recipe for a simple homemade tomato salsa.
Instructions
In a large cast iron pot, saucepan or stock pot with a lid, sauté the onion, carrots, and zucchini in around 2 tablespoons olive oil (or another oil) for a few minutes on a medium-high heat.
1 large onion, 2 carrots, 1 zucchini
Stir in the crushed garlic, followed by the chilli powder, paprika and cumin.
4 cloves garlic, 1 tablespoon chilli powder, 2 tablespoons smoked paprika, 1 tablespoon cumin
Pour in the canned tomatoes, passata and water, beans and corn, herbs, salt, honey and bay leaves (if using).
3 cans tomatoes, 1.5 cups passata, 2 cups water, 4 cans beans, 1 can sweetcorn, 2 tablespoons dried herbs, 2 teaspoons salt, 2 tablespoons honey, 2 bay leaves
Bring to the boil with the pan lid on (if you have one), then turn down the heat to medium-low. Now take off the pan lid and let simmer for 30 minutes or until the chilli is like a thick soup or stew. Stir a few times during cooking to make sure it isn't sticking to the pot.
Serve the 5 bean chili in bowls. Let everyone sprinkle/pile on their favorite toppings.
nachos, chopped or blended avocado, fresh tomato salsa, sour cream, fresh cilantro/coriander, shredded cheese, green onions.
Video
Notes
Amount of chili powder: 1 to 2 tablespoons. Consider reducing to half a tablespoon to three quarters of a tablespoon for children. You can always serve jalapenos or sliced chilis as a topping for optional extra heat!
Secret ingredient: Many cooks swear by adding a square of very dark chocolate or a sprinkle of cocoa powder into their chili. Feel free to try this!
Serving ideas: Serve in bowls with the toppings sprinkled on top, or on top of nachos. You can also serve with rice, quinoa or another grain, over baked potatoes, or with warm cornbread or mac and cheese on the side.
Storing/Freezing: Store in an airtight container in the fridge for up to 5 days. Freeze in freezer safe containers for up to 3 months. Defrost in the fridge overnight. Reheat covered in the microwave for 3 to 4 minutes or gently in a saucepan on the stove until piping hot.
Nutrition: Note that the nutritional info does not include the toppings, since those can vary for each person.
Nutrition
Calories: 215kcal, Carbohydrates: 21g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.3g, Sodium: 505mg, Potassium: 440mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3345IU, Vitamin C: 12mg, Calcium: 50mg, Iron: 3mg
Like this recipe? Rate and comment below!
About Helen Schofield
Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!
Read More About Me
You May Also Like:
Greek Recipes
Greek Quesadillas With Tsatziki (Easiest Spanakopita!)
All recipes
5-Minute Sautéed Frozen Spinach (With Garlic And Lemon)
Greek Recipes
10-Minute Greek Scrambled Eggs (Strapatsada)
Greek Recipes
