Five Bean Chili

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Five Bean Chili is a meatless chili – healthy and flavorful yet hearty enough to satisfy meat lovers. In addition to being healthy, this is also a budget-friendly supper.

Delicious and Meatless Five Bean Chili - Get the recipe from Cosmopolitan Cornbread

To begin, dice 2 carrots and a large onion and mince 6 cloves of garlic. Heat a tablespoon of coconut oil in a Dutch oven over medium heat. Toss the carrots, onion, and garlic in and sauté until the onion is just tender.
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While they are cooking, measure out your seasonings – 1 1/2 teaspoon oregano, 2 teaspoons chili powder, 1 teaspoon ancho chile powder, and 1 teaspoon smoked paprika.
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When your onions are just tender, mix in your seasonings and cook for one minute. Pour in 3 cups of vegetable broth.
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Dice a red bell pepper and if you choose, mince a jalapeño pepper as well.
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In a colander, pour a 15-ounce can each of black beans, kidney beans, Great Northern beans, garbanzo beans, and pinto beans. Rinse and drain them then add them to your Dutch oven.
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Add the bell pepper and optional jalapeño pepper to the pot, along with two tablespoons of tomato paste and a teaspoon each of salt & pepper. Bring this to a boil, reduce, and simmer for 10 minutes.
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Stir in 2 cups of fresh baby spinach leaves and cook for about 5 more minutes.
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Serve with your favorite cornbread or some cheddar biscuits.

Delicious and Meatless Five Bean Chili - Get the recipe from Cosmopolitan Cornbread

Enjoy!
Delicious and Meatless Five Bean Chili - Get the recipe from Cosmopolitan Cornbread

Delicious and Meatless Five Bean Chili - Get the recipe from Cosmopolitan Cornbread

Five Bean Chili

Constance Smith - Cosmopolitan Cornbread
Five Bean Chili is a meatless chili – healthy and flavorful yet hearty enough to satisfy meat lovers. In addition to being healthy, this is also a budget-friendly supper.
5 from 1 vote
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Entrées - Main Dishes
Cuisine American
Servings 6
Calories 270 kcal

Ingredients
  

  • 2 carrots, diced
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 Tb coconut oil
  • 1 1/2 teaspoon oregano
  • 2 teaspoon chili powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika
  • 3 c vegetable broth
  • 1 red bell pepper, diced
  • 1 jalapeno pepper, minced (optional)
  • 15 oz black beans, 1 can
  • 15 oz kidney beans, 1 can
  • 15 oz Great Northern beans, 1 can
  • 15 oz garbanzo beans, 1 can
  • 15 oz pinto beans, 1 can
  • 2 Tb tomato paste
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 c fresh baby spinach leaves

Instructions
 

  • To begin, heat the coconut oil in a Dutch oven over medium heat.
  • Toss the carrots, onion, and garlic in and sauté until the onion is just tender.
  • While they are cooking, measure out your seasonings - oregano, chili powder, ancho chile powder, and smoked paprika.
  • When your onions are just tender, mix in your seasons and cook for one minute. Pour in the vegetable broth.
  • Dice the red bell pepper and if you choose, mince a jalapeño pepper as well.
  • Pour all of the beans into a colander. Rinse and drain them then add them to your Dutch oven.
  • Add the bell pepper and optional jalapeño pepper to the pot, along with the tomato paste, salt, & pepper.
  • Bring this to a boil, reduce and simmer for 10 minutes.
  • Stir in the baby spinach leaves and cook for about 5 more minutes.
  • Serve with your favorite cornbread or some cheddar biscuits.
  • Enjoy!

Nutrition

Serving: 1cCalories: 270kcalCarbohydrates: 53gProtein: 14gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gSodium: 1384mgFiber: 13gSugar: 18g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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37 thoughts on “Five Bean Chili”

  1. Sooo colorful and cheery, Constance! Exactly what I’ll be saving a few bucks using your recipe – a vegetarian one! Thank you =)

    Reply
  2. I got really excited when I read this recipe! I love a hearty winter-time meal chili, especially one that saves me some money! Thank you for sharing this recipe :)

    Reply

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