5 Bean (Vegetarian) Chili

5 bean vegetarian chili recipe via A Beautiful MessLately, we’ve been eating chili about once a week at my house. This is how dinner goes: I list off three or four things I can make for dinner, and Trey picks one. I usually list them in the order I want to eat and/or make them. So if I really want pizza, I list that first.

But lately, no matter what, if chili is on the list Trey always picks that. And I can’t complain, as it’s SO easy to make and can take just around 30 minutes (or less!). So we’ve been eating a lot of chili lately.

I’d also like to let you know that Trey often cooks dinner too. He’s a master at stir fry and boxed macaroni (among other things). 🙂

5 bean vegetarian chili recipe via A Beautiful Mess Anyway, back to chili. Since we are mostly vegetarians, most of my chili’s revolve around beans as the main ingredient of the dish. This is the version I’ve been making most often at home. You can cut this recipe in half if you are feeding just two, or you can warm this up the next day for another chili dinner.

Ingredients for vegetarian chili5 Bean Vegetarian Chili, serves 4.

45 oz. canned (cooked beans), usually 3 cans. You can use any beans you like, including pinto, kidney, black beans, great northern, or even garbanzo.
14.5 oz. (one can) diced tomatoes
8 oz. (one small can) tomato sauce
1/2 cup cooked corn (canned or frozen)
1/2 yellow onion, chopped
2-3 cloves of garlic, minced
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon cayenne
salt and pepper to taste

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

Easy vegetarian chili recipeCook the onion for 2-3 minutes until it begins to soften. Toss in the garlic and spices, and cook for another minute, stirring so nothing sticks to the bottom of the pan.

Now add in the diced tomatoes (and their juices), tomato sauce, beans (drained), and corn (if frozen, thaw it first). Stir and continue to cook until everything is hot. Taste and add salt and pepper as you need. You can serve this as soon as everything is hot, or you can lower the heat and let the flavors mingle a little longer. We pretty much always eat it as soon as it’s ready. We’re total foodies, obviously.

5 bean vegetarian chili recipe via A Beautiful Mess At our house we nearly always serve chili over Frito (corn) chips. But tortilla chips or cornbread are great options as well. Garnish with shredded cheese, sour cream, and some chopped green onions or chives. Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

5 from 1 vote
Print

5 Bean Vegetarian Chili

Course Main Course
Cuisine American
Keyword chili, vegetarian chili
Servings 4

Ingredients

  • 45 oz. canned beans Usually 3 cans. You can use any beans you like, including pinto, kidney, black beans, great northern, or even garbanzo.
  • 14.5 oz. diced tomatoes one can
  • 8 oz. one small can tomato sauce
  • 1/2 cup cooked corn canned or frozen
  • 1/2 yellow onion chopped
  • 2-3 cloves of garlic minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Cook the onion for 2-3 minutes until it begins to soften. Toss in the garlic and spices, and cook for another minute, stirring so nothing sticks to the bottom of the pan.
  2. Now add in the diced tomatoes (and their juices), tomato sauce, beans (drained), and corn (if frozen, thaw it first).

    Stir and continue to cook until everything is hot. Taste and add salt and pepper as you need. You can serve this as soon as everything is hot, or you can lower the heat and let the flavors mingle a little longer. We pretty much always eat it as soon as it's ready.

Recipe Notes

At our house we nearly always serve chili over Frito (corn) chips. But tortilla chips or cornbread are great options as well. Garnish with shredded cheese, sour cream, and some chopped green onions or chives

  • 5 stars
    Just wanted to pop in and say that almost 4 years later I STILL come back to this recipe for a quick, delicious dinner (that also allows me to justify eating Fritos). It’s a winner!

  • I made this yesterday and it turned out great!
    I love your quick vegetarian recipes, Emma!
    🙂

  • I went to the store to buy all the ingrediants, came home and realized I forgot the Fritos. Had to run back for the Fritos!

  • I. Love. Chili.
    I love spicy food and I eat chili ALL THE TIME! This recipe looks so good and I can’t wait to try it!!!
    Keep up the great work!
    XOXO,
    Isabella
    http://jarofturquoisesunshine.com

  • random question I love the recipe but I am wondering where did you get your white cute bowls

  • This chilli sounds absolutely amazing. Def. going to attempt this!

    rae of love from berlin

  • This is just about how I make my veg chili and we are eating it once a week around here as well! It’s the perfect time of year for it and bonus that the kiddos love it too!

  • Yum, this looks super tasty! Off to try it out for tonights dinner xx

  • I have been loving a veggie chilli too – mine has a bit more spice to it and a huge dollop of greek yoghurt but yours looks AMAZING! Love your reicps, Emma x

  • I make almost this exact same recipe, but replace the can of tomatoes with a can of pumpkin and add a tsp of cinnamon…trust me. 🙂

  • This is perfect for dinner tonight, I didn’t have anything planned! Thanks for posting! It looks delicious!

  • This is a super easy chili, right up my alley as I’m not the greatest cook. I’ll have to try it out. And it’s great to make in bulk to have plenty of leftovers!

    www.akacompletemess.com

  • This recipe looks good! To kick up the heat, use a scotch bonnet pepper. Happy Monday, Emma 🙂

  • This looks yum, and so easy to make… my husband loves chipotle…and this looks has the similar choices(including the sour cream and cheese ) we would order there without the rice and protein… so he might just love this one as well…gotta try…

    xo
    Hems
    agoldentulip.blogspot.com

  • Love love love chili! We serve our over bow tie noodles, which is super tasty too 🙂 generally ours is made with ground turkey, black beans, and kidney beans – but now I think I’ll have to add put some different beans into our next batch.

  • That looks sooo tasty! Love sour cream!

    http://talisatalksbeauty.blogspot.co.uk/2014/11/asos-wishlist-diy-starbucks-pumpkin.html

  • How do you possibly have 3 or 4 things you can make EVERY night?? I swear I have trouble coming up with one. I hope I can learn to be more resourceful once I have to feed another person besides me.

  • Chili is so the ultimate winter food. My boyfriend says whiskey is the sweater you wear on the inside, but personally I think it’s a big bowl of chili. I love the idea of eating it with Fritos, which had honestly never occurred to me before. Usually I go for corn bread 🙂

    Cat
    http://oddlylovely.com

  • I fully support the Frito action happening here!

    Check out what I’ve got going on here: www.boxesandjars.com

  • I love meals like this! I do something like this, except I’m so lazy I just pop all that stuff into a slow cooker a few hours before dinner and cook it on high for about two hours or until everything’s warmed through. I like the slow cooker because (duh, it requires nothing more than dumping cans and spices into a pot and turning it on) it allows the flavors to really meld.

  • Mmmm! Yummy. Chili is so great in these cold seasons.

    Warm Regards,
    Alexandra
    www.littlewildheart.com

  • Comfort food that is vegetarian – yum! Trader Joe’s has the best fake Fritos btw – they’re even organic!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.