Five Bean Vegetarian Chili

Packed with bold flavors and wholesome ingredients, this Five Bean Vegetarian Chili is the ultimate comfort food for plant-based meal lovers. Loaded with five varieties of protein-rich beans—black beans, kidney beans, pinto beans, cannellini beans, and chickpeas—alongside fresh vegetables like bell peppers, carrots, and onions, this hearty chili is as nutritious as it is satisfying. A medley of spices including chili powder, cumin, and smoked paprika gives it a smoky, savory depth, while a splash of vegetable broth ties everything together. Ready in just one hour, this easy, one-pot recipe is perfect for cozy weeknight dinners, meal prep, or game-day gatherings. Garnish with your favorite toppings—think creamy avocado, tangy sour cream, or a squeeze of fresh lime—for a customizable bowl of plant-based perfection. Whether you're vegetarian, vegan, or just looking for something delicious, this chili will quickly become a family favorite!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large bell pepper, diced
• 1 large carrot, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 15 ounces canned cannellini beans, drained and rinsed
• 15 ounces canned chickpeas, drained and rinsed
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 optional toppings (sour cream, shredded cheese, avocado, cilantro, lime wedges)

Directions

Step 1

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

Step 2

Add the diced onion, bell pepper, and carrot to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.

Step 3

Stir in the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano. Cook for 1 minute until fragrant.

Step 4

Add the canned diced tomatoes and vegetable broth to the pot. Stir to combine.

Step 5

Add the black beans, kidney beans, pinto beans, cannellini beans, and chickpeas. Stir well.

Step 6

Reduce the heat to low, cover the pot, and simmer for 25-30 minutes, stirring occasionally.

Step 7

After 25 minutes, stir in the frozen corn kernels, salt, and black pepper. Simmer for another 5-10 minutes until the flavors meld together.

Step 8

Taste and adjust seasoning if needed with more salt, pepper, or spices.

Step 9

Serve hot with your favorite toppings such as sour cream, shredded cheese, avocado, cilantro, or lime wedges.

Nutrition Facts

Serving size	3689.8 grams (3689.8g)

Amount per serving	% Daily Value*
Calories	2786

Total Fat 79.90g	102%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 10.90g
Cholesterol 31mg	10%
Sodium 7737mg	336%
Total Carbohydrate 421.50g	153%
Dietary Fiber 123.60g	441%
Total Sugars 80.00g
Protein 121.10g	242%

Vitamin D 0IU	0%
Calcium 1110mg	85%
Iron 46mg	254%
Potassium 8542mg	182%

*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: 24.9%

Protein: 16.8%

Carbs: 58.3%