If you’re a fan of hearty comfort food with an extra kick, you simply must try this spicy five-bean chili. Perfectly spiced and brimming with flavor, this dish is a culinary delight that balances the warmth of spices with robust and savory beans. Whether you’re seeking a cozy meal or a crowd-pleasing party dish, this chili delivers on all fronts.
Growing up, chili night was a cherished family tradition in our household. My mother had a penchant for experimenting with different bean variations and spices, always resulting in a uniquely delicious pot of chili that we couldn’t get enough of. This recipe is a homage to those cozy evenings spent in the kitchen with family, adapting the traditional comfort food by infusing it with a bold, spicy twist that my mom would surely approve of.
Why You’ll Love This Recipe
This spicy five-bean chili stands out for its rich and smoky flavor profile, buoyed by a symphony of spices that dance on your palate. It’s not only easy to prepare but also health-conscious, vegan, and packed with nutrients, making it perfect for anyone looking to enjoy a meatless meal. Another reason to try this recipe is its versatility; it can be enjoyed on its own, with rice, or even as a topping for nachos. Plus, it’s an excellent choice for meal prepping as it stores well and tastes even better the next day.
Ingredients Notes
The heart of this chili lies in its five-bean medley, which includes kidney beans, black beans, pinto beans, cannellini beans, and chickpeas. Be sure to rinse and drain canned beans to remove excess sodium. If you prefer fresh ingredients, you can also use dry beans; just make sure to soak them overnight. For the spices, feel free to adjust the heat to your liking—jalapeños and cayenne pepper provide a nice kick. Don’t have smoked paprika on hand? Substitute with regular paprika and a dash of liquid smoke for similar depth.
Recipe Steps
Step 1
Begin by heating some olive oil in a large pot over medium heat. Add chopped onions, garlic, and bell peppers, sautéing until the onions become translucent. This base will create a fragrant aroma that sets the tone for your chili.
Step 2
Incorporate your spices—cumin, chili powder, smoked paprika, and cayenne. Stir continuously, allowing the spices to toast gently and release their full flavors, taking caution not to let them burn.
Step 3
Add the tomatoes, vegetable broth, and all five types of beans. Stir thoroughly so the spices and beans are well blended. Bring the mixture to a boil, then reduce the heat to low and let it simmer for at least 30 minutes to meld all the flavors together.
Step 4
Taste and adjust seasoning with salt and pepper as necessary. If prefer more heat, consider adding sliced jalapeños or a pinch more cayenne. Stir in fresh lime juice for a hint of acidity that brightens up the chili.
Step 5
Finally, garnish your chili with fresh cilantro and diced avocado for added texture and freshness. Serve hot and enjoy!
Storage Options
This chili is arguably even better the next day, once the flavors have had more time to develop. Store leftovers in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze it in individual portions for up to three months. When reheating, add a splash of broth or water to thin it out as desired.
Variations & Substitutions
If you need a gluten-free version, ensure all your ingredients are certified gluten-free, particularly the broth and spices. To add a smoky note without the heat, consider adding diced smoked sausages or a splash of smoked maple syrup for a sweet undertone. For a richer texture, experiment with adding chunks of sweet potato or squash, which pair wonderfully with the chili’s spicy elements.
Serving Suggestions
Serve this comforting chili on a cool autumn evening or during a casual family gathering. It pairs perfectly with a side of cornbread or over a bed of fluffy white rice. Consider topping with shredded cheese, sour cream, or a squeeze of lime for extra zest.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Absolutely! You can transfer the sautéed vegetables and spices to a slow cooker, then add the beans, tomatoes, and broth. Cook on low for 6-8 hours or on high for 3-4 hours, ensuring the flavors are well incorporated for a delightful meal at the end of the day.
Is it possible to adjust the spice level?
Yes, this recipe is very flexible. For a milder chili, omit the cayenne and reduce the chili powder by half. If you’re catering to spice lovers, increase the jalapeños or add additional cayenne pepper for more heat.
What are some complementary side dishes?
This spicy five-bean chili pairs wonderfully with various sides, such as a crisp green salad with vinaigrette, garlic bread, or a tangy coleslaw. These sides can help balance the richness of the chili while adding diverse textures and flavors to your meal.
Spicy Five-Bean Chili
Ingredients
Main Ingredients
- 1.5 cups black beans rinsed and drained
- 1.5 cups kidney beans rinsed and drained
- 1.5 cups pinto beans rinsed and drained
- 1.5 cups cannellini beans rinsed and drained
- 1 cup chopped onion
- 2 tablespoons olive oil
- 4 cups diced tomatoes with juice
- 1 tablespoon chili powder adjust to taste
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until translucent.
- Add the chili powder and stir for a minute to release the flavors.
- Stir in the beans and diced tomatoes. Bring to a boil, then reduce heat to low and simmer for 45 minutes.
