5 Bean Chili Recipe Vegetarian: Hearty & Flavorful Meal

Nothing warms the soul quite like a hearty bowl of chili, and this 5 bean chili recipe vegetarian is a delicious, nutritious, and satisfying way to enjoy chili without any meat. Packed with a variety of beans, fresh vegetables, and bold spices, this recipe offers a perfect balance of flavors and textures that even meat-lovers will appreciate.

It’s ideal for cozy weeknights, meal prepping, or feeding a crowd, and it’s versatile enough to customize to your preferences.

Whether you’re a lifelong vegetarian or simply looking to add more plant-based meals to your diet, this recipe is a fantastic go-to. Plus, it’s budget-friendly, easy to make, and loaded with fiber and protein from the beans.

So grab your favorite pot, and let’s dive into how to create this wholesome, comforting chili that’s sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This vegetarian 5 bean chili recipe is a celebration of flavors and nutrition. Using five different types of beans—each bringing its unique texture and taste—makes the chili incredibly hearty and filling.

The blend of spices adds warmth and depth without overpowering the natural sweetness of the vegetables.

It’s also a fantastic recipe for meal prep since it reheats beautifully and the flavors deepen over time. Whether you’re looking for a meatless Monday meal or a nutritious dish to impress guests, this chili fits the bill.

Additionally, it’s gluten-free and can easily be made vegan by omitting cheese or sour cream toppings.

For those interested in exploring more versatile recipes, you might enjoy our Bread And Gravy Recipe or the indulgent Boots And Sonny’S Chili Recipe for a non-vegetarian twist.

Ingredients

• 1 cup black beans, soaked and drained (or 1 can, rinsed)
• 1 cup kidney beans, soaked and drained (or 1 can, rinsed)
• 1 cup pinto beans, soaked and drained (or 1 can, rinsed)
• 1 cup cannellini beans, soaked and drained (or 1 can, rinsed)
• 1 cup garbanzo beans (chickpeas), soaked and drained (or 1 can, rinsed)
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 jalapeño, seeded and chopped (optional for heat)
• 1 (28 oz) can diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Can opener (if using canned beans and tomatoes)
• Colander (for rinsing beans)
• Ladle (for serving)

Instructions

1. Prepare the beans: If using dried beans, soak them overnight or use the quick-soak method. Drain and rinse before cooking. If using canned beans, simply rinse and drain them well to reduce sodium and improve flavor.
2. Sauté the aromatics: Heat the olive oil in your pot over medium heat. Add the diced onion, garlic, carrots, celery, and bell peppers. Sauté for about 7-8 minutes, stirring occasionally until the vegetables soften and the onions are translucent.
3. Add the spices: Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1-2 minutes, allowing the spices to bloom and become fragrant.
4. Add the beans and tomatoes: Pour in all five beans along with the diced tomatoes and tomato paste. Stir everything together until well combined.
5. Pour in the broth: Add the vegetable broth and stir. Bring the chili to a gentle boil, then reduce the heat to low and cover the pot.
6. Simmer the chili: Let the chili simmer gently for 45 minutes to 1 hour, stirring occasionally. The flavors will meld together, and the chili will thicken. If it gets too thick, add a splash more vegetable broth or water.
7. Season to taste: Check the seasoning and add salt and pepper as needed. Stir in the chopped cilantro and lime juice just before serving for a fresh pop of flavor.
8. Serve hot: Ladle the chili into bowls and top with your favorite garnishes such as avocado slices, shredded cheese, sour cream, or extra cilantro.

Tips & Variations

Tip: For an even richer flavor, try roasting the bell peppers under the broiler before adding them to the chili. This adds a smoky depth that complements the spices beautifully.

You can substitute any beans based on what you have on hand. Great alternatives include navy beans, great northern beans, or black-eyed peas.

If you prefer a thicker chili, remove the lid during the last 15 minutes of cooking to let some liquid evaporate.

To make this chili fully vegan, skip dairy toppings or use plant-based alternatives.

For a protein boost, add cooked quinoa or textured vegetable protein during the last 10 minutes of simmering.

Nutrition Facts

Serving Suggestions

This 5 bean chili pairs wonderfully with a variety of sides and toppings. You can serve it over steamed rice, quinoa, or even creamy polenta for a comforting meal.

Cornbread or tortilla chips add a delightful crunch on the side.

Top your chili with diced avocado, a dollop of sour cream or Greek yogurt, shredded cheddar or pepper jack cheese, fresh cilantro, or sliced green onions. For an extra kick, add hot sauce or a squeeze of fresh lime juice.

If you love exploring unique chili recipes, check out our Boots And Sonny’S Chili Recipe or the lighter Blue Owl White Chili Recipe for inspiration.

Conclusion

This vegetarian 5 bean chili recipe is a true crowd-pleaser, offering a delicious and nutritious meal that’s perfect for any occasion. The combination of five different beans ensures a rich texture and a great source of plant-based protein and fiber, while the fresh vegetables and spices bring vibrant flavor and warmth to every bite.

Whether you’re cooking for yourself, family, or friends, this chili is easy to prepare, budget-friendly, and versatile enough to suit your taste preferences. Plus, it stores well, making it ideal for leftovers or meal prep.

Give this recipe a try and enjoy a comforting, hearty bowl of chili without the meat!

For more delicious meals, don’t miss our Breakfast Wellington Recipe for a savory start to your day, or the rich and tender Braised Pork Ribs With Radish Recipe when you want to indulge.

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