Five Bean Chili is a meatless chili, healthy and flavorful yet hearty enough to satisfy everyone. You’ll love this budget-friendly and easy recipe.
Autumn has officially arrived! It’s time to start dreaming about cozy quilts, crunchy leaves and flannel shirts.
And I don’t know about you, but even if the weather is still warm, it is automatically soup season in my book.
This Hearty Five Bean Chili is incredibly filling and satisfying. It is loaded with flavor and perfect even for those who are usually drawn to heavily meaty chilis like my Chunky Beef Chili.
It has red bell and jalapeno peppers, and also some carrots and even fresh spinach. But if you don’t like any of those, you can always swap them out for some favorites!
To Make This Recipe You Will Need:
- carrots
- large onion
- garlic cloves
- coconut oil
- oregano
- chili powder
- ancho chile powder
- smoked paprika
- vegetable broth
- red bell pepper
- jalapeno pepper
- canned black beans
- canned kidney beans
- canned Great Northern beans
- canned garbanzo beans
- canned pinto beans
- tomato paste
- salt
- black pepper
- fresh spinach
- Dutch oven or other soup pot
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
To begin, heat coconut oil in a Dutch oven over medium heat.
Toss the diced carrots, onion, and minced garlic in and sauté them until the onion is just tender, about 8-10 minutes.
When your onions are just tender, mix in chili powder, smoked paprika and ancho chili powder, and cook for one minute.
You May Also Like: Skillet Cheddar Biscuits
Add in vegetable broth and peppers, tomato paste, salt and black pepper.
Pour all of your canned beans into a colander then rinse and drain them.
Bring the chili to a boil, reduce the heat and simmer for 10 minutes.
Stir in some baby spinach leaves and cook for about 5 more minutes. No fresh spinach? You can use frozen spinach, too.
Give the chili a taste, and adjust the seasonings to suit your preference.
I suggest serving your Five Bean Chili with some Cheddar Biscuits or of course homemade Cornbread is always perfect with any soup or chili.
You Might Also Like: Butternut Squash Soup
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Five Bean Chili
Ingredients
- 2 carrots, peeled and 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)
- 2 Tb tomato paste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 15 oz black beans, canned
- 15 oz kidney beans, canned
- 15 oz great northern beans, canned
- 15 oz garbanzo beans, canned
- 15 oz pinto beans, canned
- 2 c fresh baby spinach leaves, 1/2 cup frozen can be used instead
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, about 8-10 minutes.
- When your onions are just tender, mix in your seasons and cook for one minute.
- Add the broth and peppers, tomato paste, salt and black pepper.
- Pour all of the canned beans into a colander. Rinse and drain them then add them to your Dutch oven.
- Bring this to a boil, reduce and simmer for 10 minutes.
- Stir in the baby spinach leaves and cook for about 5 more minutes.
- Give the chili a taste, and adjust the seasonings to taste.
- Serve with your favorite cornbread or some cheddar biscuits.
- Enjoy!
Equipment Used
- Dutch oven or other soup pot
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
This recipe was originally written in 2014, and updated in 2024.
I love that you added spinach to your chili. It really looks delicious.
I really wanted to make this a healthy chili as well as full of flavor :)
Chili is b far one of my all-time fave foods. This looks right up my alley!
Spinach in Chili? Fantastic. It looks great!
This looks fantastic! Yummy!
I’ve been adding a pinch of smoked paprika to some of my dishes, I bet this chili tastes awesome!
Always with the great recipes, Constance! I am absolutely in the mood for some warming chili right now–happy Sunday/Monday!
I love love love beans. I feel like such a dork sometimes! I can’t wait to try this recipe, thanks for sharing!
I love a good vegetarian chili!
Love me some Chili…and this looks delish!
I love collecting all kinds of chili recipes. I am all for a veggie chili and this looks delicous! I love those biscuits in the background also. ;)
Sooo colorful and cheery, Constance! Exactly what I’ll be saving a few bucks using your recipe – a vegetarian one! Thank you =)
Sounds like a great, budget friendly option for Meatless Monday.
Vegetarian chili sounds wonderful! This looks great.
Love all the beans, they are a good way to go to keep the cost down.
Love that you put smoked paprika in here! Wonderful recipe!
So hearty and flavorful!!! Such a terrific meatless chili!
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 :)