Easy 5 Bean Chili

Packed with bold flavors and hearty textures, this Easy 5 Bean Chili is the ultimate one-pot meal for busy weeknights or casual gatherings. Featuring a vibrant blend of black beans, kidney beans, pinto beans, cannellini beans, and chickpeas, this recipe delivers plant-based protein and fiber in every spoonful. Simmered with aromatic spices like chili powder, smoked paprika, and a hint of cayenne for a smoky kick, this chili is both satisfying and customizable. Quick to prepare in just 45 minutes, it’s the perfect option for meal prepping or feeding a crowd. Garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheddar for an irresistible finishing touch. Whether you’re vegan, vegetarian, or simply seeking a comforting, veggie-packed dish, this chili checks all the boxes.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 3 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned kidney beans, drained and rinsed
• 1 15-ounce can canned pinto beans, drained and rinsed
• 1 15-ounce can canned cannellini beans, drained and rinsed
• 1 15-ounce can canned chickpeas (garbanzo beans), drained and rinsed
• 2 14.5-ounce cans canned diced tomatoes with green chilies
• 2 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup chopped fresh cilantro (optional, for garnish)
• 0.5 cup sour cream (optional, for serving)
• 0.5 cup shredded cheddar cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and green bell pepper to the pot, and sauté for 5 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the chili powder, ground cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the vegetables in the spices.

Step 5

Add all five types of beans (black beans, kidney beans, pinto beans, cannellini beans, and chickpeas) into the pot, along with the diced tomatoes with green chilies.

Step 6

Pour in the vegetable broth and stir to combine all ingredients.

Step 7

Season the chili with salt and black pepper, then bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let the chili simmer for 20 minutes, stirring occasionally.

Step 9

Taste and adjust the seasoning as needed. If desired, let the chili simmer for an additional 10-15 minutes for deeper flavor.

Step 10

Serve hot, garnished with fresh cilantro, sour cream, and shredded cheddar cheese if desired.

Nutrition Facts

Serving size	3925.3 grams (3925.3g)

Amount per serving	% Daily Value*
Calories	3302

Total Fat 88.80g	114%
Saturated Fat 31.70g	159%
Polyunsaturated Fat 4.10g
Cholesterol 120mg	40%
Sodium 8766mg	381%
Total Carbohydrate 474.30g	172%
Dietary Fiber 146.40g	523%
Total Sugars 63.10g
Protein 166.30g	333%

Vitamin D 12IU	60%
Calcium 1667mg	128%
Iron 51mg	283%
Potassium 8795mg	187%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.8%

Protein: 19.8%

Carbs: 56.4%