Our Five Bean Chili makes a delicious meal and is the perfect comfort food. It’s warm and satisfying, spicy and hearty, made from scratch, and bursting with flavor. A fabulous Whole Food Plant Based recipe: oil free, sugar free, and no highly processed ingredients.
- 1 large yellow onion, finely chopped
- 1 ½ cups bell peppers, finely chopped (assorted yellow, green, red, orange)
- 1 large carrot, finely chopped
- 1 large celery rib, finely chopped
- 2 heaping Tablespoons minced garlic
- 1 – 46 oz. can tomato juice
- 1 cup brown lentils (dry) – cooked in a pressure cooker, drained. OR 2 cups canned lentils
- 1 – 15.5 oz. can cannellini beans (white kidney beans) drained and rinsed
- 2 – 15.5 oz. cans kidney beans (drained and rinsed
- 1 – 15.5 oz. can black beans (drained and rinses)
- 1 – 15.5 oz. can pinto beans (drained and rinses)
- 1 – 28 oz. can whole peeled tomatoes – chopped before adding
- 1 cup corn (frozen or canned)
- 2 teaspoons sea salt (+ more to taste)
- ¼ teaspoon black pepper (+ more to taste)
- 2 Tablespoons chili powder
- 2 Tablespoons smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon dried jalapeño peppers – crushed
- ½ teaspoon liquid smoke
- 2 Tablespoons dried minced onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Optional Topping/Bedding Ingredients:
- Sliced Avocado
- Vegan cheese
- Chopped green onions
- Chopped red onions
- Baked potato (bedding with chili topping)
- Gluten Free bun (open faced sandwich with chili topping)
- Gluten Free hot sauce
- Salad topper
- Pick over, rinse and drain dried brown lentils. Cook in a pressure cooker. (If not using canned lentils). When done, quick release and drain, set aside.
- Finely chop all the veggies, set aside.
- In a ceramic lined Dutch oven or large pot, add the chopped onion, bell peppers, carrot and celery. Sauté until softened, approx. 7-10 minutes. Dry sauté, no oil is necessary. If the veggies start to stick, add a little water and water sauté. Sprinkle with a little sea salt. This will hasten the softening process.
- Add all the remaining ingredients except the toppings, turn the heat to medium high to bring to a boil, then lower to a simmer and simmer for 30 minutes.
- After 30 minutes, test the flavors. Add more spices to taste. (See notes on Spices)
*This recipe makes large pot of chili. It freezes well.
*Soften veggies: Make sure the veggies are softened before adding all the remaining ingredients. Sea salt will make the veggies sweat and hasten the softening process.
*Sea Salt: This makes a large pot of chili; more sea salt may be required to adequately season the chili.
*Gluten Free Beans: Please check the labels and/or check online to see if the manufacturer processes the beans in a gluten free certified facility.
*Spices: When taste testing for spices, please note that the flavors mellow after a few hours, so what initially seems very spicy will become spicy. Spicy, but not hot.
*Chili Powder: All chili powders are made of different blends of spices. Some may have more cumin than others. Find a chili powder that has the perfect blend for your family. We love Penzeys chili powder (regular). They have tons of varieties of chili powder.
*Baked Potato: This chili is very yummy on top of a baked potato.
*Open Faced Chili Sandwich: Toast a gluten free sandwich bun (dark toast) and scoop heated chili over top the buns. Top with chopped green onions (or chopped red onions) and sliced avocadoes.
*Chili Salad: Prepare a salad; add a cup of heated chili and gluten free salsa.
*Chili Nachos: Add a cup of heated chili over top of a bed of gluten free corn nachos, wfpb vegan cheese, and chopped red or green onions.
*Chili Zucchini Boats: Cut a zucchini lengthwise, scoop out the center, and microwave until tender (or bake in the oven at 350 until tender), then place heated chili over top.
*Carrot “hot dog” with chili topper: Prepare a veggie carrot “hot dog” and place in a gluten free bun, top with a scoop of heated chili and chopped onions.
*Vegan Southwestern Stuffed Peppers: Prepare vegan stuff peppers, filled with Mexican seasoned rice. When stuffed peppers are done, serve each pepper with a scoop of heated chili on top.