Easy One Pot 5 Bean Chilli Recipe

Honestly, weeknight dinners can be a real struggle, can’t they? Between work, school runs, and everything in between, the last thing you want is a complicated, multi-pot meal that leaves you with mountains of dishes. That’s why I’m absolutely thrilled to share this Easy One Pot 5 Bean Chilli – Vegetarian recipe with you. It’s become an absolute staple in our house, and for good reason.

From the moment the aroma starts to fill the kitchen, you know you’re in for a treat. My kids, who can be notoriously picky eaters, gobble this chilli down without complaint (and often ask for seconds!). Even my husband, a self-proclaimed meat-lover, is completely satisfied with this hearty, flavour-packed vegetarian version. What I love most is how incredibly simple it is to make. Everything cooks together in one pot, minimizing both effort and washing up – a win-win in my book! This chilli is not just easy; it’s deeply flavourful, packed with protein and fibre, and endlessly customizable. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this 5 bean chilli is guaranteed to become a new favourite. Get ready for a flavour explosion in a single pot – you won’t believe how delicious and satisfying vegetarian cooking can be!

Ingredients for the Best One Pot 5 Bean Chilli

This recipe relies on a fantastic blend of beans, vegetables, and spices to create a truly flavourful and hearty chilli. Using a variety of beans not only adds textural complexity but also boosts the nutritional profile of the dish. Here’s what you’ll need to gather for your culinary adventure:

The Bean Bonanza:

• 1 cup Dried Kidney Beans: These classic chilli beans are essential for their robust flavour and creamy texture. Remember to soak them overnight for best results and reduced cooking time.
• 1 cup Dried Black Beans: Black beans bring an earthy sweetness and a slightly firmer texture to the chilli, adding depth and complexity. Soaking overnight is also recommended.
• 1 cup Dried Pinto Beans: Pinto beans contribute a mild, nutty flavour and a creamy texture when cooked, blending beautifully with the other beans and spices. Again, overnight soaking is beneficial.
• 1 cup Dried Cannellini Beans (White Kidney Beans): Cannellini beans, also known as white kidney beans, offer a delicate, slightly nutty flavour and a smooth, creamy texture. They add a lovely contrast to the darker beans in the mix. Soaking is recommended for these as well.
• 1 cup Dried Adzuki Beans: Adzuki beans bring a slightly sweet and nutty flavour, and they cook down to a wonderfully tender texture. They offer a unique element to the bean blend and are a nutritional powerhouse. Soaking is recommended.

Why Dried Beans? While canned beans are convenient, using dried beans offers several advantages. They tend to have a richer, more authentic flavour, and you have complete control over their texture. Soaking and cooking dried beans yourself also helps to reduce phytic acid, improving digestibility and nutrient absorption. However, if you are short on time, you can substitute with canned beans (see FAQ section for adjustments).

Vegetables & Aromatics:

• 2 tablespoons Olive Oil: For sautéing the vegetables and building flavour from the base. Olive oil adds a richness and healthy fats.
• 1 large Onion, chopped: The foundation of flavour in most savoury dishes, onions provide a sweet and pungent base note.
• 2 Bell Peppers (any colour), chopped: Bell peppers add sweetness, colour, and a slight crunch to the chilli. Using a mix of colours is visually appealing and offers a variety of flavour nuances.
• 2-3 cloves Garlic, minced: Garlic is a flavour bomb! It adds pungent, aromatic notes that are crucial for a well-rounded chilli.
• 1-2 Jalapeños, finely chopped (optional, adjust to taste): For a touch of heat! Jalapeños add a vibrant kick. Remove seeds and membranes for less heat, or leave them in for a spicier chilli. You can substitute with other chilli peppers or a pinch of cayenne pepper if preferred.
• 1 (28 ounce) can Diced Tomatoes, undrained: Diced tomatoes provide the liquid base and essential tomato flavour for the chilli. Undrained means you use the juice as well, adding moisture and flavour.
• 1 (15 ounce) can Tomato Sauce: Tomato sauce adds a richer tomato flavour and helps to thicken the chilli.
• 1 (15 ounce) can Corn, drained: Corn adds sweetness and a delightful pop of texture to the chilli. You can use frozen corn as well, adding it directly from frozen.

Spices & Seasonings: The Flavour Makers

• 2 tablespoons Chilli Powder: The heart of the chilli flavour! Chilli powder is a blend of spices, and the flavour can vary depending on the brand. Use a good quality chilli powder for the best results. You can also adjust the amount to your spice preference.
• 2 teaspoons Cumin: Cumin adds a warm, earthy, and slightly smoky flavour that is characteristic of chilli.
• 1 teaspoon Smoked Paprika: Smoked paprika brings a wonderful smoky depth and complexity to the chilli. It elevates the flavour profile and adds a touch of gourmet.
• 1 teaspoon Dried Oregano: Oregano adds a slightly peppery and herbaceous note that complements the other spices and vegetables.
• 1/2 teaspoon Salt, or to taste: Salt is essential for enhancing all the flavours in the chilli. Adjust to your preference.
• 1/4 teaspoon Black Pepper, or to taste: Black pepper adds a touch of spice and depth.
• Optional Spices (for extra flavour depth):
  • 1/4 teaspoon Cayenne Pepper (for extra heat): If you like it spicy, a pinch of cayenne pepper will amp up the heat level.
  • 1/2 teaspoon Cocoa Powder (unsweetened): A secret ingredient! Cocoa powder adds a subtle richness and depth of flavour that you won’t quite be able to pinpoint but will definitely notice.
  • 1/4 teaspoon Cinnamon: A tiny amount of cinnamon can add a warm, comforting note that enhances the overall flavour profile.

Liquids & Base:

• 6 cups Vegetable Broth (or Water): Vegetable broth adds more flavour depth than water. Use low-sodium broth to control the salt content. Water can be used if you don’t have broth on hand, but broth is recommended.
• 1 Bay Leaf: Bay leaf adds a subtle, aromatic flavour that infuses the chilli as it simmers. Remember to remove it before serving.

Instructions: Easy One Pot Chilli Perfection

This recipe is all about simplicity and flavour. Follow these easy steps to create a delicious and satisfying 5 bean chilli in just one pot:

1. Soak the Beans (Ideally Overnight): Place each type of dried bean in separate bowls and cover generously with cold water. Soak for at least 8 hours or overnight. Soaking helps to rehydrate the beans, reduce cooking time, and improve digestibility. If you are short on time, you can do a quick soak method (see FAQ). Drain and rinse the soaked beans thoroughly before cooking.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell peppers. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking.
3. Add Garlic and Jalapeño (if using): Add the minced garlic and chopped jalapeño (if using) to the pot. Sauté for another minute until fragrant, being careful not to burn the garlic. Burnt garlic can become bitter.
4. Spice it Up! Stir in the chilli powder, cumin, smoked paprika, oregano, salt, and pepper (and any optional spices like cayenne, cocoa, or cinnamon if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. This “blooming” of the spices in the hot oil enhances their flavour.
5. Add the Beans and Liquids: Add the drained and rinsed soaked beans, diced tomatoes (undrained), tomato sauce, corn (drained), vegetable broth (or water), and bay leaf to the pot. Stir well to combine all ingredients.
6. Bring to a Boil, then Simmer: Bring the chilli to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender and the chilli has thickened to your desired consistency. Stir occasionally during simmering to prevent sticking and ensure even cooking.
7. Taste and Adjust Seasoning: After simmering, taste the chilli and adjust seasoning as needed. You may want to add more salt, pepper, chilli powder, or other spices to your preference. Remove the bay leaf before serving.
8. Optional: Thicken if Needed: If you prefer a thicker chilli, you can remove about 1 cup of the chilli, blend it until smooth, and then stir it back into the pot. This will naturally thicken the chilli without using any added thickeners.
9. Serve and Enjoy!: Ladle the hot chilli into bowls and serve with your favourite toppings and sides. See the “How to Serve” section below for delicious serving suggestions.

Nutrition Facts for One Pot 5 Bean Chilli (Estimated)

This 5 bean chilli is not only delicious but also packed with nutrients. Here’s an estimated nutritional breakdown per serving (serving size is approximately 1.5 cups):

• Servings: Approximately 8 servings
• Calories per Serving: Around 350-400 calories (This is an estimate and can vary based on specific ingredients and portion size).

Approximate Macronutrient Breakdown per Serving:

• Protein: 18-20 grams
• Fat: 8-10 grams (primarily from olive oil and naturally occurring fats in beans)
• Saturated Fat: 1-2 grams
• Cholesterol: 0 mg
• Sodium: Varies depending on broth and canned tomato products used. Using low-sodium options will significantly reduce sodium content. Aim for under 500mg per serving if possible.
• Carbohydrates: 50-60 grams
• Fibre: 15-20 grams (Excellent source of dietary fibre!)
• Sugar: Naturally occurring sugars from vegetables and tomatoes. Added sugar is minimal to none depending on ingredients used.

Key Nutritional Benefits:

• High in Protein: The combination of five different beans provides a significant amount of plant-based protein, making it a very satisfying and muscle-building meal.
• Excellent Source of Fibre: Beans are incredibly high in dietary fibre, which is essential for digestive health, blood sugar control, and keeping you feeling full and satisfied.
• Rich in Vitamins and Minerals: This chilli is packed with vitamins and minerals from the beans, vegetables, and tomatoes. It’s a good source of iron, folate, potassium, and various antioxidants.
• Low in Saturated Fat and Cholesterol-Free: A heart-healthy option that is naturally low in saturated fat and cholesterol-free, making it a great choice for those watching their heart health.
• Vegetarian and Vegan-Friendly: Naturally vegetarian and vegan, making it a suitable meal for a wide range of dietary needs and preferences.

Please note: These are estimated nutritional values and can vary based on specific ingredients used and serving sizes. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Easy 5 Bean Chilli

• Prep Time (Active): 30-40 minutes (includes chopping vegetables, soaking beans if doing a quick soak)
• Cook Time (Simmering): 1.5 – 2 hours (mostly hands-off simmering time)
• Total Time (if soaking beans overnight): Overnight soaking + approximately 2.5-3 hours total (including prep and cooking).
• Total Time (if using quick soak method): Approximately 3-3.5 hours total (including quick soak, prep and cooking).

Make Ahead Tip: This chilli is perfect for making ahead! The flavours actually deepen and improve overnight and over a couple of days. It’s a great meal prep option for busy weeknights or lunches.

How to Serve Your Delicious 5 Bean Chilli

This versatile chilli can be served in so many delicious ways! Here are some ideas to elevate your chilli experience:

• Classic Toppings (for individual bowls):
  • Shredded Cheese: Cheddar, Monterey Jack, or a vegan cheese alternative.
  • Sour Cream or Greek Yogurt (or vegan sour cream): Adds a creamy coolness to balance the spice.
  • Chopped Fresh Cilantro: For a fresh, herbaceous flavour and vibrant green colour.
  • Diced Red Onion or Scallions: Adds a pungent bite and extra texture.
  • Avocado or Guacamole: Creamy and rich, avocado complements the chilli beautifully.
  • Tortilla Chips or Corn Chips: For scooping up the chilli and adding a crunchy element.
  • Lime Wedges: A squeeze of lime juice brightens the flavours and adds a zesty touch.
  • Hot Sauce: For those who like extra heat, add a dash of your favourite hot sauce.
• Delicious Sides to Serve with Chilli:
  • Cornbread: A classic pairing! Sweet cornbread is a perfect complement to savoury chilli.
  • Rice: White rice, brown rice, or quinoa are all great options for serving alongside chilli.
  • Baked Potatoes or Sweet Potatoes: Top baked potatoes with chilli for a hearty and filling meal.
  • Side Salad: A fresh green salad with a light vinaigrette provides a refreshing contrast to the rich chilli.
  • Grilled Cheese Sandwiches: A comforting and kid-friendly side dish.
• Serving Occasions:
  • Weeknight Dinners: Quick, easy, and satisfying for busy weeknights.
  • Game Day Gatherings: Perfect for feeding a crowd at sports events or parties.
  • Potlucks and Cookouts: Travels well and is always a crowd-pleaser.
  • Lunch Leftovers: Delicious and convenient for packed lunches.
  • Chilly Weather Comfort Food: Warms you up from the inside out on cold days.

Additional Tips for Chilli Success

Here are five extra tips to help you make the absolute best 5 bean chilli:

1. Bean Soak (Optional but Recommended): While optional, soaking dried beans is highly recommended. It reduces cooking time, improves digestibility, and can enhance the flavour and texture of the beans. If you forget to soak overnight, you can use a quick soak method: Place beans in a pot, cover with water, bring to a boil, boil for 2 minutes, remove from heat, and let soak for 1 hour. Drain and rinse before cooking.
2. Spice it Right – Taste as You Go: Spices are crucial for chilli flavour. Start with the recommended amounts, but don’t be afraid to adjust to your taste. Taste the chilli throughout the cooking process and add more chilli powder, cumin, smoked paprika, or salt and pepper as needed. Remember, you can always add more spice, but you can’t easily remove it!
3. Low and Slow Cooking Enhances Flavour: Simmering the chilli for a longer time allows the flavours to meld and deepen beautifully. Resist the urge to rush the cooking process. Low and slow is the key to a truly flavourful chilli.
4. Don’t Overcook the Garlic: Garlic is essential, but burnt garlic is bitter. Sauté the garlic for only about a minute until fragrant. Add it after the onions and peppers have softened to prevent it from burning.
5. Storage and Reheating: Leftover chilli is even better the next day! Store cooled chilli in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave until heated through. You may need to add a little water or broth when reheating if the chilli has thickened too much.

Frequently Asked Questions (FAQ) About One Pot 5 Bean Chilli

Here are some common questions you might have about making this delicious 5 bean chilli:

Q1: Can I use different beans?

A: Absolutely! One of the great things about this recipe is its versatility. Feel free to substitute any of the beans with other types you enjoy or have on hand. Great alternatives include chickpeas, great northern beans, or even lentils (though lentils will cook down quicker and create a different texture). Just aim for a total of approximately 5 cups of cooked beans, whether dried or canned.

Q2: Can I make this chilli spicier?

A: Yes, definitely! If you like a spicier chilli, there are several ways to increase the heat:
* Add more jalapeños or use hotter peppers: Increase the amount of jalapeño or use serrano peppers or other hotter chillies. Remember to handle hot peppers with care and wash your hands thoroughly afterwards.
* Add cayenne pepper: A pinch or two of cayenne pepper will add a significant kick of heat.
* Use hot chilli powder: Some chilli powders are spicier than others. Look for a “hot” chilli powder blend.
* Serve with hot sauce: Let individuals customize the heat level by serving the chilli with a variety of hot sauces.

Q3: Can I make this in a slow cooker or Instant Pot?

A: Yes, you can!

*   **Slow Cooker:** Sauté the onions, peppers, garlic, and spices in a skillet on the stovetop first as instructed in steps 2-4. Then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until beans are tender.
*   **Instant Pot:** Use the sauté function to sauté the onions, peppers, garlic, and spices in the Instant Pot as in steps 2-4.  Add the remaining ingredients.  Seal the lid and cook on high pressure for 25-30 minutes, followed by a natural pressure release for 15 minutes, then quick release any remaining pressure.

Q4: Is this chilli vegan?

A: Yes, this recipe is naturally vegan as written! It uses plant-based ingredients and no animal products. Just ensure you use vegetable broth and vegan-friendly toppings if desired.

Q5: How long does this chilli last in the fridge and can I freeze it?

A: This chilli will last in the refrigerator for 3-4 days when stored in an airtight container. It freezes beautifully! Allow the chilli to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or use the defrost function on your microwave. Reheat thoroughly on the stovetop or in the microwave until heated through.

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