5 Bean Chili is thick, hearty, and just might be the cheapest dinner you make all week! Eight cans, an onion, some jalapeños, broth, and garlic create a comforting dinner that hits the spot with no meat at all.
Ellen’s Notes
This bean chili is so rich and savory, with every bite a little different than the last from all 5 beans. The pintos are creamy, the black beans stay meaty, and the chickpeas give you something to actually chew on.
Usually chili needs to simmer away for hours, but that’s simply not the case here. Canned beans are already cooked and there’s no tough meat to break down. In just 30 minutes, you’ll be good to go!
The very first thing I do is open all 5 cans of beans and dump them into a colander. That way, it only takes me a second to drain and rinse them all at once! Don’t skip this step. It gets rid of the thick canning liquid that can cloud up your chili and also gets rid of extra sodium.
Key Ingredient Notes
- Five Cans of Beans – Kidney, cannellini, pinto, and black beans all turn soft and creamy, while chickpeas stay firm. I like to use both red and white kidney beans for variety, but you can use whatever you have on hand.
- Diced Tomatoes and Rotel – These both go in undrained, since that liquid is part of the chili and adds a lot of flavor. You can also add more flavor by using fire roasted tomatoes. Keep in mind that Rotel comes in mild, medium, and hot, so choose wisely depending on your heat preference!
- Tomato Sauce – This is what gives the chili that deep red color. It also helps to thicken it.
- Jalapeños – If you’re nervous about the heat, use a green bell pepper instead.
- Chili Seasoning – I LOVE using my homemade chili seasoning for recipes like this!
How To Make 5 Bean Chili
See the recipe card for full ingredient list and directions below.
Rinse the beans. Pour all 5 cans into a colander and rinse under water.
Soften the vegetables. Sauté the onions and jalapeños for 5 minutes. Then, add the garlic and sauté just until fragrant.
Add everything else. In go the beans, cans of tomatoes, tomato sauce, broth, and chili seasoning.
Simmer uncovered. Bring to a simmer and cook for 20 minutes, stirring now and then.
Taste and adjust. Check for salt, heat, and thickness. Add a splash of broth if you want to loosen it up.
How To Serve Bean Chili
I love to serve this chili with homemade cornbread, easy cheesy jiffy corn bread, or beer bread on the side and all the toppings piled high. Here are a few of my favorites:
- Shredded Cheese
- Sour Cream
- Green Onions
- Fritos or crumbled corn chips
- Jalapeños
- Tomatoes
- Cilantro
📌 Ellen’s Recipe Tips
- Leave the lid off. The uncovered simmer is what thickens this chili and concentrates the flavor.
- Hold off on the salt. There’s salt in the beans, broth, Rotel, and most chili seasonings. Do a quick taste test first before adding any more salt to the pot.
- Mash some of the beans. If you want a thicker consistency, mash some of the beans with the back of a wooden spoon.
- Add more veggies. There are so many options with this versatile recipe! Corn, zucchini, carrots, sweet potatoes, mushrooms… You could very well clean out your produce drawer.
Storing Leftovers
Let your leftover chili fully cool to room temperature, then store in an airtight container in the fridge for up to four days.
It’ll thicken in the fridge, since the beans release starch. Add some broth when reheating if you want it back on the thinner side.
5 Bean Chili
Ingredients
- 2 teaspoons oil
- 1 large yellow onion, diced
- 4 jalapeños, diced, remove seeds for mild heat
- 2 teaspoons minced garlic
- 1 (14.5 oz) can diced tomatoes, do not drain
- 1 (10 oz) can Rotel, do not drain
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can white kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 cups broth, vegetable, beef, chicken
- 1 (8 oz) can tomato sauce
- 2 tablespoons chili seasoning
Want to save this recipe?
Email this recipe to yourself for easy access later!
Instructions
- In a large Dutch oven (or heavy bottomed soup pot) over medium-high heat, sauté the onion and jalapeño in the oil for 5 minutes, until softened. Add the garlic and continue sautéing for 30 seconds more.
- Add the remaining ingredients and bring to a simmer. Cook, uncovered, for 20 minutes. If you have extra time, allowing the chili to simmer for longer over medium-low heat will allow the flavors to intensify.
- Serve warm with your favorite toppings.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Nutrition
More Chili Recipes You’ll Love
- Easy Chili – Best classic chili in one-pot and 30 minutes.
- Turkey Pumpkin Chili – It’s thick, smoky, and so perfect for fall.
- Instant Pot Chili – The fastest chili you’ll ever make!
- Crockpot Chicken Chili – Set it and forget it!
- Turkey Chili – A one-pot meal ready in just 30 minutes.
- Easy Crockpot Chili – Thick, beefy, and full of flavor.
