There’s something about a big pot of chili that just feels right. It’s hearty, warm, and filling—perfect for chilly days, game nights, or any time you need a no-fuss crowd-pleaser. This 5-Bean Chili recipe packs all the traditional chili flavor you love, but with a plant-forward twist that makes it both budget-friendly and incredibly satisfying.
Unlike meat-heavy versions, this chili goes all in on beans. We’re talking five kinds: black beans, kidney beans, pinto beans, cannellini beans, and garbanzo beans. Each one brings a different texture and flavor, creating a rich, complex dish without the need for meat. Plus, they’re loaded with protein and fiber, so you stay full longer.
This is a true dump-and-simmer kind of recipe. Everything goes into one pot, and you let time and heat do the work. It’s a weeknight lifesaver, a game-day classic, and the kind of recipe that gets even better the next day. Serve it with a side of cornbread, a scoop of rice, or just on its own with a handful of tortilla chips.
What makes this chili stand out is the spice blend and the slow simmer. You’ll start with a foundation of onions, garlic, and bell peppers, then layer in cumin, chili powder, smoked paprika, and oregano. A splash of lime juice at the end brightens it all up.
The key to great chili is balance: heat, acidity, depth, and a touch of sweetness. That’s why we add crushed tomatoes and a little maple syrup to round out the flavors. The result is a thick, spoonable chili that doesn’t rely on meat to bring the umami.
This chili is also great for meal prep. It stores well, freezes beautifully, and reheats like a dream. You can keep it simple or dress it up with toppings like avocado, cilantro, shredded cheese, or sour cream.
Whether you’re vegetarian, cutting back on meat, or just love a bowl full of bold flavor, this 5-bean chili has got you covered. It proves that comfort food can also be plant-based, nutritious, and exciting to eat.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon maple syrup (or honey)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup vegetable broth (or water)
- Juice of 1 lime
Instructions:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook 5 minutes until soft. Stir in garlic and peppers; cook 5 more minutes.
- Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook 1 minute until fragrant.
- Stir in maple syrup, crushed tomatoes, all the beans, and broth.
- Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally.
- Stir in lime juice before serving.
Tips:
- Use any combo of beans you like or have on hand.
- Add heat with jalapeño or chipotle peppers.
- Top with cheese, avocado, or Greek yogurt.
- Great as a topping for baked potatoes or nachos.
Why You Will Love This Recipe:
- One-pot simplicity
- Rich flavor without meat
- Loaded with plant-based protein
- Perfect for meal prep
- Customizable with your favorite toppings
This 5-Bean Chili is a hearty, flavorful, and meat-free twist on a classic favorite. Made with five types of beans, warm spices, and simmered to perfection, it’s a comforting and nourishing meal that hits all the right notes.
