Five Bean Chili

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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.

Hearty and Delicious, yet Easy and Budget-friendly Five Bean Chili. Get the recipe from Cosmopolitan Cornbread.

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

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diced red bell pepper on a cutting board


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.

diced onion and carrots in a Dutch oven

When your onions are just tender, mix in chili powder, smoked paprika and ancho chili powder, and cook for one minute.

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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.

canned beans being rinsed with water in a colander

Bring the chili to a boil, reduce the heat and simmer for 10 minutes.

Five Bean Chili cooking in a Dutch oven

Stir in some baby spinach leaves and cook for about 5 more minutes. No fresh spinach? You can use frozen spinach, too.

fresh spinach leaves in a pot of five bean chili

Give the chili a taste, and adjust the seasonings to suit your preference.

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.

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

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.
Hearty and Delicious, yet Easy and Budget-friendly 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, 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

Nutrition

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

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.

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This recipe was originally written in 2014, and updated in 2024.

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5 from 1 vote (1 rating without comment)

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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