Whip up a batch of this 5 Bean Vegetarian Chili for your next gathering. Great for football watch parties, chilly fall days and weeknights alike.
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Fall is upon us friends so we need to explore all the soups and chilis and stews it has to offer. I hope you’re with me because I’m all about it.
Not only is this chili vegetarian but it’s also vegan and gluten-free. I aim to please.
Let’s Talk Beans
I chose to use the following beans for this vegetarian chili:
- Black beans
- Pinto beans
- Great northern beans
- Kidney beans
- Cannellini beans
But I want you to use what you love. If kidney beans aren’t your favorite (hello it’s me) replace them with a second can of pinto beans or whatever you prefer. Just makes sure you have at least 3 different kinds of beans to add different flavors and textures to the soup.
Hearty and Filling
If you are a meat eater, I promise you won’t even miss it. As you can tell by the name and ingredient list, this vegetarian chili is completely packed with beans which of course makes it super filling.
Crushed tomatoes, vegetable stock and a hearty amount of chili powder and cumin provide a super rich flavor. Vegetable stock keeps it vegan and because I used stock instead of broth there is still a deep, rich flavor.
I’ve been digging meatless meals lately so this is going to be happening on repeat all season long.
An Interesting Ingredient
Because this chili is a quicker cooking recipe it doesn’t really have enough time to thicken the way I prefer. I like a thick chili friends. So instead of simmering away all day, I added a few tablespoons of cornmeal to thicken the chili.
In addition to thickening, the cornmeal adds a subtle corn flavor to the vegetarian chili.
This is my favorite pot for making any kind of chili, soup, stew or sauce. It’s super substantial, reasonably priced and really versatile. It’s awesome for baking bread too. You need it in your life. Maybe in all the sizes.
Bring on the chilly weather and scarves and football. Bring on the vegetarian chili.
More chili and soup recipes you need this fall:
- Chipotle Chili
- Slow Cooker Potato Corn Chowder
- Chicken Enchilada Soup
- Cheesy Chicken Wild Rice Soup
- Loaded Broccoli Cheese Soup
5 Bean Vegetarian Chili
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp. kosher salt
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 2 tsp. dried oregano
- 1 28 oz. can crushed tomatoes
- 4 cups vegetable stock
- 1 15.5 oz. can great northern beans, drained and rinsed
- 1 15.5 oz. can pinto beans, drained and rinsed
- 1 15.5 oz. can black beans, drained and rinsed
- 1 15.5 oz. can kidney beans, drained and rinsed
- 1 15.5 oz. can cannellini beans, drained and rinsed
- 3 Tbsp. cornmeal
- Heat a heavy bottom pot over medium low heat. Add olive oil and onion. Saute 2 to 3 minutes, until soft and translucent. Add garlic and salt and cook another minute. Stir in chili powder, cumin, oregano, crushed tomatoes and vegetable stock. Bump up heat to medium and bring to a simmer. Cook, stirring occasionally, for 30 minutes.
- Stir in beans and cornmeal. Cook another 10 to 15 minutes, until beans are heated through and chili has thickened.