This 5 bean chilli is an easy vegetarian budget dinner that only takes one hour to make. Loaded with spices and vegetables, this chilli is perfect all year round.
This easy mixed bean chilli is part of the £25 meal plan—week two. Check out week one. If you'd prefer a meat version, you can also check out my slow cooker chilli con carne or my chunky beef chilli.
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⭐️ Why this recipe works
- Versatile: Easily customisable with different beans or vegetables, and suitable for various dietary preferences including vegetarian and vegan.
- Easy to Prepare: Simple steps and common ingredients make this recipe accessible to both novice and experienced cooks.
- Perfect for Meal Prep: This chilli stores well in the fridge and freezer, making it ideal for batch cooking and easy weeknight dinners.
🧾 Ingredients overview
- Olive Oil: Adds richness and helps sauté the vegetables.
- Red Onion: Provides a sweet and savory base flavor.
- Garlic: Enhances the overall taste with its pungent aroma.
- Bell Peppers: Adds sweetness and a slight crunch.
- Mixed Beans in Tomato Sauce: Provides protein and a hearty texture.
- Chargrilled Peppers: Optional, but adds a smoky, rich flavor.
- Sweet Corn: Adds a touch of sweetness and texture.
- Chopped Tomatoes: Forms the base of the chili, adding moisture and tang.
- Vinegar or Lime Juice: Provides acidity to balance flavors.
- Spice Mix (Cumin, Smoked Paprika, Chilli Powder): Brings warmth and complexity.
- Cinnamon and Cocoa Powder: Adds a unique depth and richness at the end.
- To Serve: Fresh chopped coriander, avocado, sour cream, grated cheddar for garnishing and enhancing flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
5 bean chilli recipe step-by-step
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 diced red onion and 4 minced garlic cloves. Sauté for about 5 minutes until soft and fragrant.
- Cook Peppers: Add 2 chopped bell peppers and 100g of drained, chopped chargrilled peppers (optional). Continue to cook for another 5-10 minutes until the peppers and onions start to color.
- Add Spices: Stir in 2 teaspoons of ground cumin, ½ teaspoon of smoked paprika, and 1 ½ - 2 teaspoons of chili powder. Coat the vegetables evenly.
- Combine Main Ingredients: Add 1 tin of mixed beans in tomato sauce, 1 tin of chopped tomatoes, and 340g of sweet corn. Bring the mixture to a gentle simmer.
- Simmer: Allow the chili to simmer for about 30 minutes. Taste and adjust seasoning as needed.
- Finish with Flavors: Stir in ½ teaspoon of cinnamon, ¼ teaspoon of cocoa powder, and 1 teaspoon of soy sauce. Mix well. Add a splash of vinegar or lime juice for acidity.
- Serve: Divide the chilli into bowls and top with fresh chopped coriander, avocado, sour cream, and grated cheddar.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Enhancing Flavour: Let the chili simmer longer for deeper flavours.
- Thickness Control: If you prefer a thicker chilli, let it cook uncovered. For a thinner consistency, add 150ml of water or vegetable stock.
- Seasoning: Always taste and adjust the seasoning before serving, especially after adding the final touches.
🍯 Storing and reheating leftovers
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot. Alternatively, microwave on high for 2-3 minutes, stirring halfway through.
❓FAQ
You sure can! Just combine all the ingredients in the slow cooker, and cook on low for 6-8 hours.
Add in some extra chilli powder or cayenne pepper.
Top with sliced jalapenos.
Serving the chilli with mild sides like rice, bread, or tortilla chips can also counteract the spiciness. To balance the heat, you can add a teaspoon of sugar or honey. Increasing the volume by adding more beans, tomatoes, or corn can also help.
If you tried this 5 bean chilli please let me know in the comments below, and please leave a star rating while you're there!
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Easy One Pot Smoky 5 Bean Chilli- Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 2 bell peppers, seeds removed and chopped
- 400 grams 14 oz mixed beans in tomato sauce (see notes)
- 100 grams ½ cup chargrilled peppers, drained (optional, see notes)
- 340 grams 2 cups sweet corn, canned or frozen
- 400 grams 14 oz chopped tomatoes
- 1 teaspoon soy sauce, see notes
- 1 teaspoon vinegar or lime juice
Spice Mix
- 2 teaspoons ground cumin
- ½ teaspoon smoked paprika
- 1 ½ - 2 teaspoons chili powder, depending on your spice preference
- ½ teaspoon cinnamon, reserved for the end of cooking, see notes
- ¼ teaspoon cocoa powder, reserved for the end of cooking, see notes
To Serve
- Fresh chopped coriander
- Avocado
- Sour cream
- Grated cheddar
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the diced onions and minced garlic, and sauté for about 5 minutes until soft and fragrant.
- Add the chopped bell peppers and optional chargrilled peppers. Cook for an additional 5-10 minutes until the peppers and onions start to color.
- Stir in the spice mix to coat the peppers and onions. Add the mixed beans and chopped tomatoes, bringing the mixture to a gentle simmer. Add the sweet corn and continue to simmer for about 30 minutes, adjusting the seasoning to taste.
- Stir in the reserved cinnamon, cocoa powder, and soy sauce once the chili has simmered. Mix well and adjust the seasoning as needed. Add a splash of vinegar or lime juice for added acidity.
- Divide the chili into bowls and top with chopped avocado, fresh coriander, sour cream, and grated cheddar.
Notes
- Beans: If you can’t find mixed beans in tomato sauce, rinse regular canned beans before adding them to the pan.
- Chargrilled peppers: should be drained but not rinsed, as the oil they're packed in adds extra flavour.
- Soy sauce: It's a key ingredient that enhances the umami flavor, compensating for the absence of meat in this recipe.
- Consistency and texture: if you prefer thinner chilli, add 150ml of water or vegetable stock during cooking.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Janie
Absolutely wicked , love this recipe, the depth of flavour is amazing!
As another reviewer said, more veggie recipes please.
Thank you so much for a very very tasty recipe! I too have more of your recipes lined up. x
Deborah Rainford
So happy you loved this recipe! Working on more veggie recipes right now! 🙂
julie keward
our family loved this with 'quorn' which they had never had before. Great slow cooker recipe & your 5 a day!
Caroline Roberts
By far the nicest chilli I have made, and I’ve made a lot. The cinnamon and soy sauce are game changers!
Deborah Rainford
So happy you loved this recipe!!!! It can definitely raise some eyebrows having the soy sauce and cinnamon in there, but it really makes such a difference. So thrilled that you loved it! 🙂
Neil
This was banging! I also added a little chorizo. Thank you so much for these aldi specific recipes. Really helping out right now!
Deborah Rainford
A little chorizo in this pasta would be amazing! And thank you so much for taking the time to leave a comment and a review. It's very appreciated. 🙂
Laura
First chilli of the season and this was delicious! I only found out about this website a week ago and already have several dishes on my radar (more veggie would be great!) I added some finely chopped mushrooms during the onion stage and cooked until all the water had evaporated as I had a tub of mushrooms to use up and I like the texture they add. Both myself and my meat loving husband really enjoyed this and our 3 year old did too!
Deborah Rainford
Hi Laura! You've made my week with your comment. I'm currently working on more veggie recipes and lots of other stuff coming, so stay tuned. Thank you so much for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Christen
I love this recipe, I have made it twice now and it’s great! I had some leftover chorizo slices so I cut them up and fried them off and used them as an additional topping and I must say, it was delicious! Thank you for sharing 🙂
Deborah Rainford
Love the addition of the chorizo! So happy you liked this recipe. And thank you for taking the time to leave a comment and a rating. It's so appreciated!