Vegan 5 Bean Chili

Hearty, wholesome, and absolutely packed with flavor, this Vegan 5 Bean Chili is a plant-based comfort food at its finest. Featuring a medley of five protein-rich beans—black beans, kidney beans, pinto beans, chickpeas, and cannellini beans—this dish is a nutritional powerhouse that's perfect for chilly evenings or meal prep. Loaded with colorful veggies like bell peppers, carrots, and celery, and spiced with a smoky, savory blend of chili powder, cumin, and smoked paprika, this chili offers a deep, complex flavor that will leave you coming back for seconds. With just 20 minutes of prep and an hour of simmering, it’s an easy one-pot recipe that serves up to eight people. Top it with fresh cilantro or creamy avocado for an irresistible finishing touch, and enjoy a vegan dinner that's as satisfying as it is nutritious!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 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 chickpeas, drained and rinsed
• 1 15-ounce can canned cannellini beans, drained and rinsed
• 2 28-ounce cans diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon cayenne pepper
• 2 bay leaves
• 0.25 cup fresh cilantro, chopped (optional, for serving)
• 1 avocado, diced (optional, for serving)

Directions

Step 1

In a large pot, heat olive oil over medium heat.

Step 2

Add the diced onion and cook for about 5 minutes, stirring occasionally, until translucent.

Step 3

Stir in the minced garlic, red bell pepper, green bell pepper, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the black beans, kidney beans, pinto beans, chickpeas, and cannellini beans to the pot. Stir to combine.

Step 5

Pour in the diced tomatoes and vegetable broth. Stir in the tomato paste until well incorporated.

Step 6

Add the chili powder, cumin, smoked paprika, ground coriander, salt, black pepper, cayenne pepper, and bay leaves. Stir well to combine.

Step 7

Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes to 1 hour, stirring occasionally, until the chili thickens and the flavors meld together.

Step 8

Remove bay leaves before serving.

Step 9

Serve hot, garnished with fresh cilantro and diced avocado if desired.

Nutrition Facts

Serving size	(5371.3g)

Amount per serving	% Daily Value*
Calories	3281.0

Total Fat 78.6g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 9739.4mg	0%
Total Carbohydrate 535.9g	0%
Dietary Fiber 185.7g	0%
Total Sugars 102.5g
Protein 154.5g	0%

Vitamin D 0IU	0%
Calcium 1762.5mg	0%
Iron 62.0mg	0%
Potassium 12892.3mg	0%

*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: 20.4%

Protein: 17.8%

Carbs: 61.8%