5 Bean Chilli

bowl of 5 bean chilli with tortilla chips

Loaded with 5 different types of beans and plenty of veg, this 5 bean chilli is as effortless to make as it is delicious, making it a regular go-to for busy weeknights in my household.

It strikes the perfect balance between indulgence and nutrition, as it’s packed with rich flavours and plenty of gut-loving fibre.

I’ve even had meat eaters tell me they don’t miss the meat! So that’s a winner in my book.

How to Serve This 5 Bean Chilli

For a hearty midweek meal, this 5 bean chilli pairs perfectly with rice, quinoa or a baked potato. If you’re in the mood for a plant-rich Mexican feast, serve it with tacos or nachos and plenty of toppings, like:

  • Handful of coriander
  • Sliced avocado or guacamole
  • Sliced chilli or jalapeños
  • Your favourite hot sauce
  • Nutritional yeast
  • Grated cheese
bowl of 5 bean chilli with a tortilla chip dipped in it

How Many Plant Points?

This 5 bean chilli has a mighty total of 12 plant points! Here’s the breakdown:

  • red onion = 1
  • garlic = 1
  • green pepper = 1
  • courgette = 1
  • borlotti beans = 1
  • kidney beans = 1
  • black beans = 1
  • butter beans = 1
  • cannellini beans = 1
  • chopped tomatoes = 1
  • sweetcorn = 1
  • cumin = 1/4
  • paprika = 1/4
  • cayenne pepper = 1/4
  • chilli flakes = 1/4

For an extra plant point, serve this chilli with brown rice instead of white, or serve on top of a baked potato. Remember to count any plant-based toppings too, like fresh coriander or avocado!

Substitution Ideas

  • Borlotti, kidney, black, butter or cannellini beans → pinto beans, chickpeas, black-eyed peas, green beans
  • Courgette (zucchini) → aubergine (eggplant), grated carrot, roasted sweet potato
  • Sweetcorn → peas

Recipe

5 Bean Chilli

Loaded with 5 different types of beans and plenty of veg, this 5 bean chilli is as effortless to make as it is delicious, making it a regular go-to for busy weeknights in my household.
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 tbsp olive or vegetable oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, crushed or finely chopped
  • 1 green pepper, diced
  • 1 courgette, diced
  • 400 g borlotti beans, drained and rinsed
  • 400 g tin kidney beans, drained and rinsed
  • 400 g tin black beans, drained and rinsed
  • 400 g tin butter beans, drained and rinsed
  • 400 g tin cannellini beans, drained and rinsed
  • 2 x 400 g tins chopped tomatoes
  • 1 tbspo unsweetened cocoa powder
  • 1 tbsp ground cumin
  • 2 tbsps paprika
  • 1 tsp cayenne pepper
  • 1 tsp chilli flakes (add more or less depending on your spice preference)
  • 1 cup sweetcorn
  • A good pinch of Salt and pepper (season to taste)

Optional Toppings:

  • Handful of coriander
  • Sliced avocado or guacamole
  • Sliced chilli or jalapeños

Instructions
 

  • In a large pan, fry the onions with oil for a few minutes on a medium heat until soft.
  • Add the crushed garlic, pepper and courgette to the pan with a splash of water. Cook on a medium-low heat with a lid on for 5 minutes and then cook for a further 5 minutes with the lid off. Check every few minutes to ensure the veg aren't catching (if they are, add a little bit more water).
  • Next add the rinsed tinned beans, tinned tomatoes, cocoa powder, cumin, paprika, cayenne pepper, chilli flakes and sweetcorn, along with a good pinch of salt and black pepper.
  • Stir ingredients together and cook for 20-25 minutes on a medium-low heat. This is the time to add extra spices if you like more of a kick.
  • Serve the chilli with rice, nachos, tacos or as a topping for a baked potato!

Notes

  • Top with coriander, sliced avocado/guacamole, fresh sliced chilli/jalapeños, hot sauce, grated cheese or nutritional yeast. Remember, adding herbs, avocado or fresh chilli will help boost your plant points!
  • This is a great meal to make in bulk and have as leftovers the next day or freeze for later. Plus, it tastes 10x better the day after!
  • To store for later, let the chilli cool and put it in an air-tight container for up to a few days in the fridge, or put it in a freezer-safe container and freeze for up to 6 months.
Keyword bean, chilli

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