Why You’ll Love This Vegetarian Five Bean Chili Recipe
If you’re looking for a hearty, satisfying meal that’s packed with flavor, you’ll love this Vegetarian Five Bean Chili recipe.
It’s a perfect blend of textures and tastes, making it a delightful option for any occasion. I appreciate how easy it’s to prepare—just toss everything into a crockpot and let it do the work.
You’ll enjoy the vibrant colors and enticing aromas as it cooks. Plus, it’s versatile; I often customize it with my favorite toppings or side dishes.
Trust me, this chili isn’t just filling; it’s also a warm hug in a bowl.
Ingredients of Vegetarian Five Bean Chili
When it comes to making a delicious Vegetarian Five Bean Chili, the ingredients are truly the stars of the show. This recipe brings together a colorful cast of beans, vegetables, and spices that create a symphony of flavors. Just imagine a bubbling pot of goodness, filling your kitchen with inviting aromas and making your taste buds dance!
And let’s be honest, who doesn’t love a meal that’s easy to throw together and can simmer away while you do other things? So, let’s take a look at what you’ll need to whip up this comforting chili.
Ingredients for Vegetarian Five Bean Chili:
- 1 (14 ounce) can cannellini beans, drained and rinsed
- 1 (14 ounce) can adzuki beans, drained and rinsed
- 1 (14 ounce) can garbanzo beans, drained and rinsed
- 1 (14 ounce) can black beans, drained and rinsed
- 2 (14 ounce) cans chili beans (do not drain)
- 1 (14 ounce) can mexicorn, drained
- 1 (14 ounce) can stewed tomatoes
- 1 (14 ounce) can diced tomatoes with jalapenos
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 1 (1 1/4 ounce) envelope reduced-sodium taco seasoning mix
- 3 tablespoons chili powder
- 1 teaspoon dried ancho chile powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 3/4 teaspoon cayenne pepper
- 1 teaspoon Tabasco jalapeno sauce
Now, let’s chat about those ingredients for a moment. You might be thinking, “Wow, that’s a lot of beans!” But trust me, they each bring something unique to the table.
Cannellini beans are creamy, adzuki beans have a slightly sweet flavor, and garbanzo beans add a nice texture. And the spices? They’re like the life of the party, turning this chili from a simple stew into a flavor explosion.
If you’re feeling adventurous, feel free to mix and match the beans or even throw in some veggies you have on hand. After all, cooking is all about making it your own, right?
Just remember, the more colorful your ingredients, the more delightful your chili will be. So, gather your beans and let’s get cooking.
How to Make Vegetarian Five Bean Chili
Alright, let’s get down to the nitty-gritty of making this comforting Vegetarian Five Bean Chili. First things first, grab your trusty 5-quart crockpot and give it a good spray with non-stick cooking spray. You want to make sure nothing sticks to the bottom, and let’s be real, cleaning that pot later is the last thing you want on your agenda.
Now, it’s time to plunge into those beans. Take each can—1 (14 ounce) can of cannellini beans, 1 (14 ounce) can of adzuki beans, 1 (14 ounce) can of garbanzo beans, and 1 (14 ounce) can of black beans—drain and rinse them well. This little step helps to wash away some of that canning liquid that can sometimes be off-putting. Plus, it’s an easy way to make sure your chili doesn’t end up tasting like a can.
Now, let’s toss those beans into the crockpot along with 2 (14 ounce) cans of chili beans (don’t drain these, they’re packed with flavor), 1 (14 ounce) can of mexicorn, 1 (14 ounce) can of stewed tomatoes, and 1 (14 ounce) can of diced tomatoes with jalapeños. If you’re starting to feel like you’re creating a bean fiesta, you’re not wrong.
Next, add in 1 medium onion, diced, and 1 tablespoon of minced garlic—trust me, the aroma of these two as they cook is pure magic. Now for the fun part: seasonings. Open up that envelope of reduced-sodium taco seasoning (1 and 1/4 ounces), add in 3 tablespoons of chili powder, 1 teaspoon of dried ancho chile powder, 1 teaspoon of cumin, 1/2 teaspoon of oregano, and 3/4 teaspoon of cayenne pepper for a little kick. Finally, don’t forget that 1 teaspoon of Tabasco jalapeño sauce for an extra layer of flavor.
Once everything is in the crockpot, give it a good stir to combine all those wonderful ingredients. You want them to mingle and get to know each other a bit, right? Cover it up and set your crockpot to low for 6 to 8 hours.
While it simmers away, you can go about your day, feeling like a culinary genius. Just imagine coming home to a warm, hearty chili that has been bubbling away, filling your house with mouthwatering smells. It’s like a hug in a bowl, and honestly, who doesn’t need that?
Vegetarian Five Bean Chili Substitutions & Variations
After letting that delicious chili simmer, you might find yourself wanting to mix things up a bit.
I love experimenting with different beans, so try swapping in kidney or pinto beans for a change. If you want a heartier texture, throw in some diced sweet potatoes or bell peppers.
For a spicy kick, add fresh jalapeños or a splash of hot sauce. You can also use vegetable broth instead of canned tomatoes for a different flavor profile.
And if you’re feeling adventurous, toss in some quinoa or lentils for added protein. The possibilities are endless, so get creative!
Additional Tips & Notes
To enhance your Vegetarian Five Bean Chili, consider prepping your ingredients the night before. Chop the onion and mince the garlic; this’ll save you time in the morning.
If you like a bit more heat, feel free to adjust the cayenne pepper or add extra jalapeños. I also recommend letting the chili sit for a day before serving—it deepens the flavors beautifully.
When you’re ready to serve, top it with avocado, cilantro, or a dollop of sour cream for added creaminess. Finally, don’t forget to pair it with some crusty bread for a comforting meal. Enjoy!