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.

5-Bean Chili (The Best Vegetarian Chili)

Ingredients

Scale

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

Optional toppings for serving:

Shredded cheddar cheese
Sour cream
Diced avocado
Tortilla chips
Diced green onions

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Instructions

COOK VEGETABLES: Heat the olive oil in a large heavy pot or dutch oven over medium heat. Add the onions, celery, zucchini, and bell pepper, stir and cook for 5 minutes until softened.
ADD SEASONINGS: Add the chipotle peppers and adobo sauce, oregano, chili powder, cumin, garlic powder, diced tomatoes, tomato sauce, and stir to ensure the spices are well combined.
ADD BEANS: Add the vegetable broth and all of the beans and stir until well combined.
SIMMER: Bring the chili to a boil then reduce heat and simmer, stirring regularly so the beans don’t stick to the bottom, for at least 20 minutes until vegetables are tender and sauce is flavorful. The longer you can simmer it the more the beans will absorb the flavors!
SERVE: Taste and add additional salt if needed. Serve in bowls with and add your favorite optional toppings as desired.

Notes

You can buy small cans of chipotles in adobo. Three whole chilis plus 1-3 tablespoons is around ½ of a typical 7 oz can. If you are sensitive to spice you may want to add one chili and 1 tablespoon of adobo sauce at a time and taste as the spice level can vary between cans.
Nutrition information does not include the optional toppings.

Author: Christine
Prep Time: 0 minutes
Cook Time: 30 minutes
Category: Stew
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1.5 cups
Calories: 461
Sugar: 7.2 g
Sodium: 865.2 mg
Fat: 5.2 g
Carbohydrates: 78.2 g
Protein: 26.4 g
Cholesterol: 0 mg