Simple 5 Bean Chili Recipe (Vegetarian)
This is a recipe for a really tasty and budget-friendly 5 bean chili. Throw a few store cupboard ingredients (and lots of canned beans!) into a pot, simmer for just 30 minutes, then load up with your favorite chili toppings. Feeds a small crowd, and like any chili recipe is make-ahead & freezer friendly too.
Servings: 10 to 12
Ingredients
- 1 large onion chopped into small pieces (I prefer brown or yellow onion since it's stronger).
- 2 carrots 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 tomatoes (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 leaves optional
Suggested toppings
- nachos, chopped or blended avocado, fresh tomato salsa, sour cream, fresh cilantro/coriander, shredded cheese, green onions. Here is a recipe for a simple homemade tomato salsa.
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.1 large onion, 2 carrots, 1 zucchini
- Stir in the crushed garlic, followed by the chilli powder, paprika and cumin.4 cloves garlic, 1 tablespoon chilli powder, 2 tablespoons smoked paprika, 1 tablespoon cumin
- Pour in the canned tomatoes, passata and water, beans and corn, herbs, salt, honey and bay leaves (if using).3 cans tomatoes, 1.5 cups passata, 2 cups water, 4 cans beans, 1 can sweetcorn, 2 tablespoons dried herbs, 2 teaspoons salt, 2 tablespoons honey, 2 bay leaves
- 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.nachos, chopped or blended avocado, fresh tomato salsa, sour cream, fresh cilantro/coriander, shredded cheese, green onions.
Video
Notes
Amount of chili powder: 1 to 2 tablespoons. Consider reducing to half a tablespoon to three quarters of a tablespoon for children. You can always serve jalapenos or sliced chilis as a topping for optional extra heat!
Secret ingredient: Many cooks swear by adding a square of very dark chocolate or a sprinkle of cocoa powder into their chili. Feel free to try this!
Serving ideas: Serve in bowls with the toppings sprinkled on top, or on top of nachos. You can also serve with rice, quinoa or another grain, over baked potatoes, or with warm cornbread or mac and cheese on the side.
Storing/Freezing: Store in an airtight container in the fridge for up to 5 days. Freeze in freezer safe containers for up to 3 months. Defrost in the fridge overnight. Reheat covered in the microwave for 3 to 4 minutes or gently in a saucepan on the stove until piping hot.
Nutrition: Note that the nutritional info does not include the toppings, since those can vary for each person.
Nutrition
Calories: 215kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 505mg | Potassium: 440mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3345IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg
