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5 Bean Vegetarian Chili

Servings 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


  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