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Easy 5-Bean Chili

This Easy 5-Bean Chili is comforting and packed with flavor! A delightful mix of beans and spices makes it a hearty dish for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Easy, Vegan
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium green bell pepper diced (about 1 ½ cup)
  • 1 medium yellow onion diced (about 2 cups)
  • 3 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • 1 28-ounce can whole tomatoes
  • 2 cups low-sodium vegetable broth
  • 2 teaspoons cocoa powder
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 15-ounce can chili beans in sauce (not drained)
  • 1 15-ounce can kidney beans (drained)
  • 1 15-ounce can black beans (drained)
  • 1 15-ounce can pinto beans (drained)
  • 1 15-ounce can navy beans (drained)

Instructions

  • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced green bell pepper and yellow onion, cooking until they are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Sprinkle in the chili powder, ground cumin, dried oregano, and smoked paprika. Stir well to coat the vegetables in the spices and let them toast for about a minute to enhance the flavors.
  • Pour in the can of whole tomatoes, breaking them up with your spoon as you add them. Follow with the vegetable broth. Stir everything together and bring to a gentle simmer.
  • Stir in the cocoa powder and 1 teaspoon of kosher salt. This ingredient adds a depth of flavor that complements the chili perfectly.
  • Add the chili beans (with sauce), kidney beans, black beans, pinto beans, and navy beans. Stir to combine all the ingredients and bring the mixture back to a simmer.
  • Reduce the heat to low and let your chili simmer for at least 30 minutes, stirring occasionally. This allows all the flavors to meld beautifully.
  • After 30 minutes, taste your chili and adjust the seasoning as necessary. If it needs more salt or spice, feel free to add it according to your preference.
  • Once your chili is well-seasoned and flavorful, ladle it into bowls and serve hot. Top with your favorite toppings like avocado, cilantro, or shredded cheese if desired.

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Cooking spoon
  • Measuring spoons
  • Can opener

Notes

  • Let the chili cool to room temperature before storing it in an airtight container.
  • It can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • Reheat on the stove over low heat, adding a splash of broth if needed.