5-Bean Chili (The Best Vegetarian Chili)

Name: 5-Bean Chili (The Best Vegetarian Chili)
Cook time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 1 rib of celery, diced; 1 medium zucchini, diced; 1 large sweet red pepper, diced; 3 chipotle peppers in adobo finely minced, plus 1-3 tablespoons adobo sauce depending on spice tolerance (see notes); 1 tablespoon dried oregano; 1 tablespoon chili powder; 1 tablespoon ground cumin; 1 tablespoon garlic powder; 1 15 oz can diced fire roasted tomatoes; 1 15 oz can tomato sauce; 2 cups vegetable broth; 1 15.5 oz can pinto beans; 1 15.5 oz can red kidney beans; 1 15.5 oz can white beans (such as cannellini, great northern or navy beans); 1 15.5 oz can black beans; 1 15.5 oz can brown lentils; Salt to taste; Shredded cheddar cheese; Sour cream; Diced avocado; Tortilla chips; Diced green onions

Two bowls of 5-bean chili sit on a wooden table. There are toppings like tortilla chips, green onions and shredded cheese nearby as well as a spoon.

Packed with five different types of beans and spiced with smoky chipotles in adobo, 5-Bean Chili is hearty and full of rich flavor that even the most devoted meat-eaters will appreciate!

5-Bean Chili is one of my go-to vegetarian recipes when cooking for a crowd. This one-pot vegetarian chili recipe uses simple ingredients and comes together in about 30 minutes making it a great easy dinner idea. Packed with five different kinds of beans and spiced with smoky chipotle chiles, it’s hearty and full of rich flavor that even the most devoted meat eaters will appreciate.

I recently made a big batch of this chili for a dinner party with friends, where the guest list included a mix of vegetarians and omnivores. It was a huge hit across the board – proof that you don’t need meat to make a great chili feel comforting and substantial. Whether you’re feeding a crowd or just looking for a reliable meatless meal, this 5-Bean Chili recipe checks all the boxes: quick, delicious, nourishing, and perfect comfort food.

The ingredients for 5-bean chili sitting on a table including a large plate with the five different types of beans, cans of tomato products, spiced, chipotles in adobo, bell pepper, onion, zucchini, celery and vegetable stock.

Ingredients in 5-Bean Chili

While every chili recipe is unique, my 5-Bean Chili has (appropriately) five main components in it’s ingredient list:

Beans: As the name suggests, this chili is all about the beans! I use a colorful mix of black beans, pinto beans, red kidney beans, white beans (cannellini are my favorite), and brown lentils. Yes, lentils are technically a legume, but I love how they soften and break down slightly as they cook, helping to naturally thicken the chili while adding earthy flavor.

Vegetables: A hearty base of onion is joined by chopped celery, zucchini, and red bell pepper.

Canned Tomatoes: In addition to vegetable broth, I like to use a combination of fire-roasted diced tomatoes and tomato sauce for the liquids in this meatless chili. The fire-roasted tomatoes add a subtle charred flavor, while the sauce ties everything together with just the right amount of sweetness.

Chipotle Peppers in Adobo Sauce: I think this might be the secret ingredient that makes the chili unforgettable and causes everyone to ask “what is that flavor?” If you’ve never cooked with them before, chipotles in adobo are smoked and dried jalapeños canned in a tangy, spicy, slightly sweet tomato-based sauce. A small amount adds incredible smokey flavor and heat. You’ll find them in small cans in the Latin foods section of the grocery store (see FAQs below for tips on storing any leftovers).

Spices: Classic chili spices like ground cumin, chili powder, dried oregano, and garlic powder round out the flavor profile of this recipe.

A blue soup pot with uncooked onion, celery, bell pepper and zucchini.

A blue soup pot with cooked onion, celery, bell pepper and zucchini.

Recipe FAQs

Can I substitute different beans from the ones listed?

Yes! Feel free to mix and match based on what you have in your pantry. The goal is to use a variety of textures and colors, but you don’t have to stick to the exact five. Great Northern beans, pink beans, dark red kidney beans, chickpeas, or even black-eyed peas can work well. Just aim for a good balance – some creamy, some firm and make sure you only use cooked beans.

How do I store extra chipotles in adobo?

Chipotles in adobo usually come in a small can, and you rarely need the whole thing at once (for example this recipe uses approximately ½ of a can). To store the leftovers, transfer them to an airtight container or zip-top bag and refrigerate for up to a week. For longer storage, I like freezing them – either whole in the sauce or blended into a paste. You can freeze them in an ice cube tray or small spoonfuls on a parchment-lined sheet, then transfer to a freezer bag. That way, you can easily grab a portion next time your recipe needs a smoky flavor boost!

Can I freeze 5-Bean Chili?

Definitely. This chili freezes beautifully. Let it cool completely to room temperature, then transfer to freezer-safe containers or plastic storage bags (lay them flat for easy storage). It will keep for up to 3 months in the freezer. When you’re ready to enjoy it again, thaw overnight in the fridge and reheat on the stove or in the microwave until hot. You may want to add a splash of water or broth as it reheats, as it can thicken up a bit after freezing.

What are some good toppings for 5-Bean Chili?

As written this recipe is 100% vegan so if you want to keep it that way some great options for toppings include corn tortilla chips, diced green onions, fresh cilantro or diced avocado. If you are ok with vegetarian toppings I also like shredded sharp cheddar cheese and sour cream.

A large blue soup pot with 5-bean chili and a wooden spoon in it. There are two bowls with chili sitting nearby as well as some toppings like tortilla chips and shredded cheese.

Related Recipes

Looking for another hearty vegetarian stew recipe? Check out my Chana Saag which is 100% vegan and features another hearty legume – chickpeas! – as well as creamy coconut milk and spinach.

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