5 Bean Chilli Recipe Vegan: Easy, Hearty, and Delicious

If you’re searching for a hearty, flavorful, and nutritious vegan meal, look no further than this 5 Bean Chilli recipe. Perfect for chilly evenings or whenever you crave a comforting bowl packed with protein and fiber, this dish combines five different beans with a rich blend of spices and fresh vegetables.

It’s a delicious and satisfying way to enjoy plant-based eating without sacrificing any taste or texture.

This chili is versatile, easy to prepare, and makes excellent leftovers. Whether you’re meal prepping for the week or hosting a casual dinner, this recipe will become a staple in your kitchen.

Plus, it’s naturally vegan, gluten-free, and can be adjusted to your preferred spice level. Let’s dive into making this vibrant, colorful, and nutrient-dense chili that everyone will love!

Why You’ll Love This Recipe

5 Bean Chilli is a true crowd-pleaser, combining the earthy flavors of multiple beans with a perfectly balanced spice profile. Here’s why it stands out:

• Protein-packed: Using a variety of beans like black beans, kidney beans, and chickpeas gives the dish a rich source of plant-based protein.
• Rich in fiber: The combination of beans and vegetables aids digestion and keeps you feeling full longer.
• Flavorful and aromatic: The use of cumin, smoked paprika, and chili powder creates a warm, inviting flavor perfect for any season.
• Easy to customize: You can adjust spice levels, swap vegetables, or add extra heat with fresh chili peppers.
• Meal prep friendly: This chili tastes even better the next day, making it ideal for leftovers.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 carrot, diced
• 1 zucchini, diced
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400g) pinto beans, drained and rinsed
• 1 can (400g) cannellini beans, drained and rinsed
• 2 cans (800g) diced tomatoes
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chili powder (adjust to taste)
• 1 tsp dried oregano
• 1 tsp ground coriander
• 1 cup vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Ladle (for serving)

Instructions

1. Heat the olive oil in your large pot over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes, until translucent and soft.
2. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
3. Stir in the diced red and green bell peppers, carrot, and zucchini. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the spices: ground cumin, smoked paprika, chili powder, oregano, and coriander. Mix well to coat the vegetables in the spices and cook for 1-2 minutes to release their aromas.
5. Pour in the diced tomatoes, tomato paste, and vegetable broth. Stir everything together and bring to a gentle simmer.
6. Add all five types of drained and rinsed beans to the pot. Stir to combine evenly.
7. Reduce the heat to low, cover the pot, and let simmer for 30-40 minutes. Stir occasionally to prevent sticking. The chili will thicken as it cooks.
8. Taste and season with salt and pepper. Adjust chili powder if you want more heat.
9. Once cooked, remove from heat and let the chili rest for 5 minutes. This helps the flavors meld beautifully.
10. Serve hot, garnished with fresh cilantro and a squeeze of lime if desired.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle in adobo sauce or smoked sea salt.”

• Make it spicy: Add chopped fresh jalapeño or cayenne pepper to the sautéed vegetables for added heat.
• Swap vegetables: Feel free to add corn, sweet potato, or mushrooms for more texture and flavor.
• Use dried beans: If you prefer, soak and cook your own dried beans for a more homemade touch. Just adjust cooking times accordingly.
• Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.
• Freeze leftovers: This chili freezes wonderfully. Portion into airtight containers and reheat as needed.

Nutrition Facts

Serving Suggestions

This vegan 5 bean chili pairs wonderfully with a variety of sides and toppings to make your meal complete and even more delicious:

• Serve over steamed rice or quinoa for a filling meal.
• Top with sliced avocado or guacamole for creamy richness.
• Sprinkle with chopped green onions or fresh cilantro for freshness.
• Add a dollop of vegan sour cream or cashew cream for extra creaminess.
• Enjoy with warm corn tortillas or crusty bread for dipping.

For those who love exploring more vegan dishes, check out our Blackberry Juicing Recipes and Zucchini Peppers Onions Tomatoes Recipe. If you want something sweet to finish, try the delightful 50 Cupcake Recipes.

Conclusion

This 5 Bean Chilli recipe is a fantastic addition to any vegan or plant-based meal plan. With its rich flavors, satisfying textures, and wholesome ingredients, it’s a dish that will keep you warm and energized.

Not only is it simple to make, but it’s also budget-friendly and perfect for feeding a crowd or meal prepping for the week.

Whether you’re a seasoned vegan or just looking to add more plant-based meals to your rotation, this chili is a winner. It highlights the best of beans and vegetables, combined with aromatic spices that bring the dish to life.

Don’t forget to experiment with your favorite toppings and sides to truly make it your own. Enjoy cooking and savor every hearty spoonful!

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