With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

Print

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.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

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

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

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

I tried super simple chili, chili with a gazillion ingredients, chili with “secret ingredients” like unsweetened cocoa or brewed coffee (both very good, actually) … but this 3 bean chili – slow cooker style – rules them all.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love 3-Bean Chili Slow Cooker
• Crock Pot 3-Bean Chili Ingredients
• More Crock Pot chili recipes

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind the Recipe

This slow cooker 3-bean chili recipe is the one that’s been floating around on a piece of paper with the title of “THE Chili.” My guy took a bite of his version (with meat, option for carnivores is in the recipe) and said, “This is it. You can stop at this one. It’s perfect.”

I feel the same way about the vegetarian/vegan version.

Why You’ll Love 3-Bean Chili Slow Cooker

This recipe is simple! This Slow-Cooker 3-Bean Chili is super simple to throw together, and takes next to no work to cook. It bubbles in the Crock Pot all day, simmering to dinnertime perfection.

It’s versatile too. You can stick with the vegetarian chili, or if you want it one-dish-two-ways style, just brown some ground beef, simmer some of the chili together with the meat for a bit, and dinner’s ready.

Crock Pot 3-Bean Chili Ingredients

As-is without the Tabasco, this is a nice, mild, family-friendly chili – not much heat at all. Add the Tabasco at the end, offer it up as a topping, or omit it altogether, depending on your preferences.

• Chili beans in sauce – I like using chili beans in sauce for an added boost of flavor.
• Black beans – love black beans in chili!
• Kidney beans – larger than chili beans or black beans for hearty bites of chili.
• Fire-roasted diced tomatoes – I really like fire-roasted tomatoes for the added smoky bit of flavor.
• Onions, green peppers, and garlic – Aromatic veggies that make this vegetarian chili sing!
• Chili powder, cumin, and oregano – Classic chili spices; a must! Use a milder chili powder if you’re not wanting much heat, or a hotter chili powder if you like it spicy.
• Tabasco sauce (optional) – A finish with a few dashes of Tabasco makes this chili extra good!

More Crock Pot chili recipes

• Slow Cooker Butternut Squash Coconut Chili from The Fig Tree
• Crock Pot Pumpkin Red Lentil Chili from moi!
• Lentil Chili with Roasted Red Peppers, Olives, and Green Onion from Kalyn’s Kitchen
• Slow Cooker Black Bean & Mango Caribbean Chili from me!
• Slow Cooker 3-Bean Winter Chili from Boulder Locavore
• 17 Crock Pot Vegetarian Chili Recipes (+ 4 bonus meaty chili recipes for the carnivores)

Print

Slow-Cooker 3-Bean Chili

THE Chili recipe around here. Three kinds of beans + onions, green peppers, fire-roasted tomatoes, and spices bubble in the Crock Pot while you go about your day. Ground beef can go in the carnivores' portions if you like. Chili two ways=a happy home!

Course Main Course

Cuisine American

Keyword chili

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

• 30 ounces chili beans in sauce 2 [15-ounce] cans
• 15 ounces kidney beans, drained 1 [15-ounce] can
• 15 ounces black beans, drained 1 [15-ounce] can
• 30 ounces fire-roasted diced tomatoes 2 [15-ounce] cans; crushed tomatoes are also good
• 2 medium green peppers diced [about 3 cups]
• 2 medium yellow onions diced [about 3 cups]
• 2 medium cloves garlic minced
• 2 tablespoons chili powder*
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 20 dashes Tabasco sauce optional

Instructions

• Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 – 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to “Serve with toppings.”
• Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.

Notes

Meat option for vegetarians & non-vegetarians eating together:

Add meat to half the chili: In a medium or large saucepan, brown 1 pound ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 – 30 minutes.

Add meat to all the chili: Follow directions above but with 1 pound ground beef. Add to Crock Pot at beginning of cooking time. 

Nutrition info does not include ground beef. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals or even to top nachos. Double the recipe to ensure lots of extra – just make sure you’re using a big Crock Pot!

 

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Slow Cooker 3-Bean Chili appeared first on Kitchen Treaty.