Simple 5 Bean Chili Recipe (Vegetarian)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
10 to 12
-
Calories
215 kcal
-
Course
Main Course
-
Cuisine
American
Simple 5 Bean Chili Recipe (Vegetarian)
Description
The recipe starts by sautéing onion, carrots, and zucchini in oil until tender. Garlic and a spice mix of chili powder, smoked paprika, and cumin are then added to build deep savory notes. Canned tomatoes, passata, water, a mix of beans, sweetcorn, dried herbs, salt, honey, and optionally bay leaves are combined before bringing to a boil. The chili simmers uncovered for about 30 minutes until it reaches a thick, stew-like consistency. This chili brings together tender beans and vegetables in a mildly spiced tomato base. The suggested toppings allow each diner to tailor heat and creaminess to their liking.
This chili can be enjoyed by itself or with grains such as rice or quinoa, baked potatoes, or alongside warm cornbread or mac and cheese for variety. It serves well as a filling, vegetarian-friendly meal option.
For storage, the chili can be refrigerated in an airtight container for up to five days or frozen for up to three months. Reheat gently in the microwave or on the stove until hot throughout. Adjust chili powder for children or milder tastes by reducing the amount, and add fresh sliced chilies or jalapenos as a topping for extra heat if preferred.
Ingredients
- 1 large onion chopped into small pieces (I prefer brown or yellow onion since it's stronger).
- 2 carrot 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 tomato 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 leaf optional
Suggested toppings
- Nachos Here is a recipe for a simple homemade tomato salsa, chopped or blended avocado, fresh, shredded cheese
- avocado
- tomato salsa
- sour cream
- cilantro
- cheese
- green onions
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.
- Stir in the crushed garlic, followed by the chilli powder, paprika and cumin.
- Pour in the canned tomatoes, passata and water, beans and corn, herbs, salt, honey and bay leaves (if using).
- 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.
Notes
- Adjust chili powder amount to control heat, reducing for children or milder preferences.
- Consider adding a square of dark chocolate or cocoa powder for a deeper flavor twist.
- Serve chili with toppings like avocado, sour cream, cheese, or salsa to customize each bowl.
- Store leftovers airtight in the fridge for up to 5 days or freeze for up to 3 months; reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 505mg | 21% |
| Potassium | 440mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3345IU | 67% |
| Vitamin C | 12mg | 13% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
