This Vegan Five Bean Chili is a hearty, meatless meal perfect for weeknight dinner. Packed with beans and classic chili flavors.
This chili is a meatless powerhouse! There's FIVE different types of beans! The beans make this chili super hearty, with protein and tons of fiber.
The chili also relies mostly on canned ingredients. So the dish in just 30 minutes form start to finish, with very little active time. Easy dinner!
Feel free to add you favorite veggies, or even a vegan ground beef to make the chili even more hearty - but it doesn't need it. This chili has all the classic chili flavor and beans are the delightful star!
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Why You'll Love This Five Bean Chili
- Dietary needs - this chili is vegan/plant-based, gluten-free, dairy-free, oil-free, and sugar-free.
- Classic chili, turned vegan - using only beans, this chili is totally plant-based
- Healthy and flavorful - this chili is made from whole food plant-based ingredients - it's loaded with protein and fiber
- Super quick - many chili recipes require hours on the stove. Not this one! The recipe is ready from start to finish in less than 30 minutes!
- Hearty, healthy dinner - with vegetables and protein, this dish is loaded with micro and macro nutrients
Ingredient Notes & Substitutions
- Yellow Onion: you can also use a red or white onion
- Poblano Peppers: poblano peppers are a mildly spicy pepper. They can vary in spice level, so the chili may end up with a slightly different spice each time you make it. If you can't find poblanos, use regular green bell peppers and add a bit more chili powder to taste
- Garlic
- Spices: cumin, chili powder, smoked paprika, allspice, salt, pepper
- Beans: pinto beans, black beans, cannellini beans, kidney beans, lentils. Feel free to use any canned beans!
- Crushed Tomatoes: you can also use diced tomatoes
- Vegetable Broth: you could also use water
- For Garnish: scallions, vegan sour cream, vegan cheese, etc.
Step-By-Step Instructions
Step 1. Sauté the onion and poblano peppers in a large pot over medium heat for 5-7 minutes. Use a splash of the vegetable broth to prevent sticking.
Step 2. Add the garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
Step 3. Add the beans, crushed tomatoes, and broth. Bring to a boil, then simmer 10 minutes.
Step 4. Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!
FAQ & Expert Tips
Store this dish in the fridge. It will last up to a week.
This chili freezes well! Let the chili cool completely, then place in a freezer-safe bag or container. Reheat on the stove or in the microwave.
Recipe Prayer
Thank you God for nutrient-rich meals that are warm and comforting. Allow this meal to nourish our bodies. Amen.
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📖 Recipe
Five Bean Chili (Vegan)
Ingredients
- 1 Large Yellow Onion large diced
- 1 Large Poblano Pepper large diced (can sub regular green bell pepper)
- 6 Cloves Garlic minced
- 2 Tablespoons Tomato Paste
- 2 Teaspoons Ground Cumin
- ½ Teaspoon Chili Powder
- ½ Teaspoon Smoked Paprika
- ⅛ Teaspoon Allspice
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1 15 Ounce Can Pinto Beans
- 1 15 Ounce Can Black Beans
- 1 15 Ounce Can Cannellini Beans
- 1 15 Ounce Can Kidney Beans
- 1 15 Ounce Can Lentils
- 5 Cups Vegetable Broth
- 1 28 Ounce Can Crushed Tomatoes
Instructions
- Sauté the onion and poblano peppers in a large pot over medium heat for 5-7 minutes. Use a splash of the vegetable broth to prevent sticking.
- Add the garlic, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
- Add the beans, crushed tomatoes, and broth. Bring to a boil, then simmer 10 minutes.
- Serve with a garnish of sliced scallions, vegan sour cream, and/or vegan cheese. Enjoy!
Nutrition
Nutrition information is an estimate.
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