Easy 5-Bean Chili
This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.
Ingredients
- 1 tablespoon olive oil
- 1 medium green bell pepper diced [1 1/2 cup]
- 1 medium yellow onion diced [about 2 cups]
- 3 medium cloves garlic minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 28-ounce can whole tomatoes
- 2 cups low-sodium vegetable broth
- 2 teaspoons cocoa powder
- 1 teaspoon kosher salt + more to taste
- 15 ounces chili beans in sauce 1 can; NOT drained
- 15 ounces kidney beans 1 can; drained
- 15 ounces black beans 1 can; drained
- 15 ounces pinto beans 1 can; drained
- 15 ounces navy beans 1 can; drained
Instructions
- Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
- Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
- Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
- Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.
Notes
Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.
Nutrition Facts
Serving: 2cups, Calories: 502kcal, Carbohydrates: 88g, Protein: 29g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 930mg, Potassium: 1566mg, Fiber: 30g, Sugar: 6g, Vitamin A: 584IU, Vitamin C: 21mg, Calcium: 171mg, Iron: 9mg