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5-bean vegetarian chili
Main Dishes, Soup

Easy Vegetarian Chili

There's nothing quite like a hot bowl of chili with all the fixings on a chilly night. This easy, one-pot 5-Bean Vegetarian Chili packs all the flavor so you won't even miss the meat!
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 poblano peppers
  • 1 jalapeño pepper, minced
  • 15 oz can fire-roasted diced tomatoes
  • 1 tablespoon Worcestershire
  • 1 tablespoon yellow mustard
  • 2 tablespoons vinegar-based hot sauce (like Frank's or Crystal)
  • 15 oz can black beans
  • 15 oz can pinto beans
  • 15 oz can red kidney beans
  • 15 oz can great northern beans
  • 15 oz can navy beans
  • 2 cups vegetable broth, chicken broth, or water
  • 1 cup refried beans (optional)
  • kosher salt
  • freshly cracked black pepper

Chili Spice Mix

  • 1 1/2 tablespoons ancho chile powder
  • 2 teaspoons paprika
  • 1 teaspoon chipotle chile powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano

Instructions

  • Roast the poblano pepper. Start by charring or broiling your poblano pepper until blackened. I use a pair of tongs to rotate it over the flame on my gas burners. Alternately, place it on a baking sheet and broil on high heat, turning the pepper once, until blistered all over. Place the charred pepper in a ziplock bag or a heat safe bowl and cover with plastic wrap. Once the pepper is cool, peel and dice it.
  • Drain and rinse the beans. Pour the canned beans into a colander or strainer and rinse them well. Set aside.
  • Mix the spices. Combine all the spices in a small bowl and whisk them together.
  • Saute the veggies. Heat the olive oil in a dutch oven over medium heat. Once the oil is hot, add the diced onion, poblano, and jalapeño. Let the veggies cook, stirring occasionally, until they're soft--about 3-4 minutes.
  • Add the spices. Add the spice blend in and stir often, until the spices are fragrant, about 2-3 minutes. Add the tomatoes, Worcestershire, mustard, and hot sauce and stir well. Use a rubber spatula to scrape up any browned bits that may have stuck to the bottom of the pot.
  • Add the beans and simmer. Add the drained and rinsed beans to the pot along with the broth or water and stir well. Season with salt and pepper. Turn the heat down to low, cover, and simmer for 1 hour. Stir every so often to make sure the chili isn't sticking to the pot.
  • Add the refried beans. This is an optional step, but if you like a thicker chili, add the refried beans and stir well. Let the chili simmer uncovered for another 10 minutes and then season to taste with salt and pepper.
  • Serve. Ladle the chili into bowls and top as desired.

Nutrition

Calories: 457kcalCarbohydrates: 77gProtein: 25gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1446mgPotassium: 1251mgFiber: 23gSugar: 7gVitamin A: 1441IUVitamin C: 40mgCalcium: 212mgIron: 8mg