Recipe

Five Bean Vegetarian Chili

I learned this recipe from my daughter, Corey. The different types of beans, together with the corn, provide great texture and incredible flavor. Use canned beans for a quick chili (be sure to rinse them) or cook your own beans on the stove or in the Instant Pot. Feel free to swap out different types of beans.

See the notes section for instructions on cooking dry beans.

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Overview

I love to serve chili with little bowls of toppings people can add as they like. Typically, I set out shredded cheddar, sour cream, pickled jalapaños, and crumbled tortilla chips. This night I made cornbread, so no chips. 

Ingredients

2 T olive oil

1 can dark red kidneys, rinsed (or ½ cup dry beans)

1 large white or sweet onion, ¼” dice

1 can great northern or navys, rinsed (or ½ cup dry beans)

2 sweet yellow, red, or orange peppers, ½” dice

1 can garbanzos, rinsed (or ½ cup dry beans)

1 green pepper, ½” dice

2 large (28 oz.) cans crushed tomatoes

Additional peppers as desired such as poblanos, serrano, or jalapeños for flavor and/or heat

2 quarts water

6 cloves garlic, minced

2 T cumin

2 cans black beans, rinsed (or 1 cup dry beans)

2 T chili powder

1 can pinto beans, rinsed (or ½ cup dry beans)

Black pepper and/or white pepper to taste

1 can light red kidneys, rinsed (or ½ cup dry beans)

Salt to taste

Instructions

Step 1

If using dry beans, soak them and cook them according to the instructions in the notes section, below.

Step 2

In a large pot, heat the olive oil over medium low heat, then add the diced onion and sauté or a few minutes until they begin to soften.

Step 3

Turn the heat up a bit, then add the peppers and continue to sauté for 3-4 minutes.

Step 4

Add the garlic and stir and cook for another 2 minutes.

Step 5

Add the beans. If you are using canned, be sure to rinse them well. If you are using homemade, no need to rinse, but don’t add too much of the cooking liquid at this point.

Step 6

Add the tomatoes and the water. If you are using home-cooked beans, you can use some of your bean water.  Add enough water to make the chili the consistency you like, then add a bit more as it will cook down and thicken as it cooks.

Step 7

Simmer for 30 minutes or so, then turn off the heat and put a cover on it and let it rest for an hour or two (but not long enough for the soup to cool too much).

Step 8

After an hour or so, uncover it, turn the heat to medium high, and bring it back to a simmer, stirring often to prevent it from sticking.

Step 9

Add the frozen corn and stir. Cook for another five minutes and serve.

Five Bean Vegetarian Chili

5 from 5 votes
Jennifer Young
Servings 16 servings
Calories 38 kcal
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
I learned this recipe from my daughter, Corey. The differenttypes of beans together with the corn provide great texture and incredible flavor.Use canned beans for a quick chili (be sure to rinse them) or cook your ownbeans on the stove or in the Instant Pot. Feel free to swap out different typesof beans.
See the notes section for instructions on cooking dry beans.
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Ingredients
  

  • 2 cans black beans or 1 cup dry beans
  • 1 can pinto beans or ½ cup dry beans
  • 1 can light red kidneys or ½ cup dry beans
  • 1 can dark red kidneys or ½ cup dry beans
  • 1 can great northern or navys or ½ cup dry beans
  • 1 can garbanzos or ½ cup dry beans
  • 2 large cans crushed tomatoes
  • 2 quarts water
  • 2 T olive oil
  • 1 large white or sweet onion, ¼” dice
  • 2 sweet yellow red, or orange peppers, ½” dice
  • 1 green pepper ½” dice
  • Additional peppers as desired such as poblanos serrano, or jalapeños for heat
  • 6 cloves garlic minced
  • 1 T cumin
  • 2 T chili powder
  • Salt to taste
  • Black pepper and/or white pepper to taste

Instructions
 

  • If using dry beans, soak them and cook them according to the instructions in the notes section, below.
  • In a large pot, heat the olive oil over medium low heat, then add the diced onion and sauté or a few minutes until they begin to soften.
  • Turn the heat up a bit, then add the peppers and continue to sauté for 3-4 minutes.
  • Add the garlic and stir and cook for another 2 minutes.
  • Add the beans. If you are using canned, be sure to rinse them well. If you are using homemade, no need to rinse, but don’t add too much of the cooking liquid at this point.
  • Add the tomatoes and the water. If you are using home-cooked beans, you can use some of your bean water. Add enough water to make the chili the consistency you like, then add a bit more as it will cook down and thicken as it cooks.
  • Simmer for 30 minutes or so, then turn off the heat and put a cover on it and let it rest for an hour or two (but not long enough for the soup to cool too much).
  • After an hour or so, uncover it, turn the heat to medium high, and bring it back to a simmer, stirring often to prevent it from sticking.
  • Add the frozen corn and stir. Cook for another five minutes and serve.

Serving suggestions

  • Serve with tortilla chips or corn bread, pickled jalapeños, shredded cheese, and sour cream.
  • To reheat leftovers, pour into a pot and add a bit of water.

Notes

Cooking Dry Beans

There are lots of methods for cooking beans. I like to do mine in the Instant Pot, but they are easily done on the stove.

In the Instant Pot

Rinse the beans and pick over to remove any broken beans and debris. Put into the Instant Pot and cover with water so the beans have a good 3” of water over them.
Set the Instant Pot to Sauté for 20 minutes and cook.
Let rest for 2-3 hours, then rinse the beans in a colander and put them back into the pot. They will have swollen a fair bit during the soak.
Cover the beans with fresh water and add a teaspoon of salt, a good amount of fresh ground black pepper, two bay leaves, and half an onion, peeled and cut in half. You can add whole cloves of garlic if you like, as well.
Set the Instant Pot to pressure cook on high for 9 minutes. Put on the lid, close the vent, and let it cook.
When it is finished cooking, allow it to sit for about 10 minutes before venting it and opening the top.
Remove the onion and the bay leaf and the garlic cloves.

Stovetop Method

The only difference is in the cook time.
Follow the instructions above for soaking, rinsing, and getting ready to cook.
Bring the beans to a boil, then turn down the heat and cover the pot and cook for about an hour. Check for done-ness; continue to cook until the beans are soft. Turn off the heat and remove the bay leaves, onion, and garlic.

Nutrition

Calories: 38kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 28mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 330IUVitamin C: 8mgCalcium: 22mgIron: 1mg
Keyword Beans, Chili, soup, Vegetarian
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