Easy One Pot Smoky 5 Bean Chilli Recipe

Of all the dishes in my weekly rotation, this Easy One Pot Smoky 5 Bean Chilli is the one that feels most like a warm, comforting hug in a bowl. I remember the first time I made it. It was a chaotic Tuesday evening, the kind where everyone is hungry, tired, and the thought of a complicated meal with a mountain of dishes to follow was enough to make me want to order takeout. I needed something hearty, healthy, and—most importantly—simple. I grabbed a few cans of beans from the pantry, some spices, and decided to experiment. The aroma that began to fill the kitchen was a game-changer. That deep, smoky scent from the paprika and chipotle, mingling with the rich spices and simmering tomatoes, brought my family flocking to the kitchen, spoons at the ready. When we finally sat down to eat, the silence was golden. Everyone was too busy devouring this incredibly rich and satisfying chili. It was an instant hit. They couldn’t believe it was completely vegetarian, packed with so much flavor and texture that no one missed the meat. Since that day, this one-pot wonder has become our go-to for cozy nights in, for feeding a crowd on game day, and for a fantastic meal-prep solution that tastes even better the next day. It’s more than just a recipe; it’s our little secret to a delicious, stress-free meal that always delivers.

The Ultimate Easy One Pot Smoky 5 Bean Chilli (Vegetarian)

This recipe is designed for maximum flavor with minimum effort. The magic happens in a single pot, where layers of flavor are built from the ground up. We start by sautéing the aromatics, blooming the spices to unlock their full potential, and then letting everything simmer together into a thick, rich, and deeply satisfying chili. The combination of five different beans provides a wonderful variety of textures and a powerhouse of plant-based protein and fiber.

Why You’ll Fall in Love with This 5 Bean Chilli Recipe

Before we dive into the pot, let’s talk about why this specific recipe will become a staple in your home.

• Effortlessly Simple & One-Pot: The beauty of this meal is in its simplicity. Everything cooks in a single Dutch oven or large pot, which means cleanup is an absolute breeze. It’s the perfect recipe for busy weeknights.
• Incredibly Flavorful & Smoky: We’re not just making a basic bean soup. The combination of smoked paprika, fire-roasted tomatoes, and a secret ingredient—chipotle peppers in adobo—creates a profound, smoky depth that is typically hard to achieve in a vegetarian chili.
• Healthy & Hearty: Packed with plant-based protein, fiber-rich beans, and vegetables, this chili is as nutritious as it is delicious. It will keep you full and satisfied for hours without feeling heavy.
• Perfect for Meal Prep: Chilli is one of those magical dishes that tastes even better the next day as the flavors meld and deepen. This recipe makes a generous batch, perfect for a week of easy lunches or future dinners.
• Completely Customizable: Think of this recipe as your perfect canvas. You can easily adjust the spice level, swap out the beans for your favorites, or load it up with extra vegetables.

The All-Star Cast: Ingredients for Your Smoky Chilli

The key to a spectacular chili lies in using quality ingredients. Each component plays a vital role in building the final flavor profile. Here’s what you’ll need:

For the Chilli Base:

• Olive Oil: 2 tablespoons, for sautéing.
• Yellow Onion: 1 large, finely diced. The sweet, foundational flavor of almost every great soup or stew.
• Bell Peppers: 2 medium (any color combination like red, yellow, or orange), diced. They add sweetness and a lovely, tender texture.
• Garlic: 4-6 cloves, minced. Don’t be shy with the garlic; it adds a pungent, aromatic kick that is essential.
• Jalapeño (optional): 1, finely diced with seeds removed for less heat, for a gentle background spice.

The Spice Symphony (The Secret to the Smoke!):

• Chilli Powder: 3 tablespoons. Use a good quality, dark chili powder for the best results.
• Smoked Paprika: 1 tablespoon. This is non-negotiable for that authentic smoky flavor. Do not substitute with sweet or hot paprika.
• Ground Cumin: 2 tablespoons. Provides a warm, earthy, and slightly nutty flavor that is classic to chili.
• Dried Oregano: 1 tablespoon (preferably Mexican oregano if you can find it).
• Unsweetened Cocoa Powder: 1 teaspoon. This is a secret weapon! It doesn’t make the chili taste like chocolate; instead, it adds an incredible depth, richness, and complexity that balances the acidity of the tomatoes.
• Salt: 1 ½ teaspoons, or to taste.
• Black Pepper: 1 teaspoon, freshly ground.

The Five Bean Medley:

• Black Beans: 1 (15-ounce) can, rinsed and drained. They hold their shape well and have a firm, meaty texture.
• Kidney Beans: 1 (15-ounce) can, rinsed and drained. A classic chili bean, they are robust and absorb the flavors beautifully.
• Pinto Beans: 1 (15-ounce) can, rinsed and drained. These beans become very creamy when cooked, helping to thicken the chili.
• Cannellini Beans (or Great Northern Beans): 1 (15-ounce) can, rinsed and drained. They offer a smooth, buttery texture.
• Garbanzo Beans (Chickpeas): 1 (15-ounce) can, rinsed and drained. They add a unique, slightly nutty bite and satisfying chew.

The Liquid Gold:

• Fire-Roasted Diced Tomatoes: 1 (28-ounce) can, with their juices. The fire-roasting process adds another subtle layer of smokiness and sweetness.
• Vegetable Broth: 4 cups (32 ounces). Use a low-sodium, high-quality broth as it forms the backbone of the chili’s liquid base.
• Chipotle Peppers in Adobo Sauce: 1-2 peppers, finely minced, plus 1 tablespoon of the adobo sauce. This is a powerhouse ingredient, providing smoke, spice, and a tangy-sweet complexity. Start with one pepper and add more if you like it spicy.
• Tomato Paste: 2 tablespoons. Adds a concentrated, rich tomato flavor and helps to thicken the chili.

Step-by-Step to Chilli Perfection: The Instructions

Follow these steps carefully to build layers of flavor for a truly unforgettable chili.

1. Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil. Once it shimmers, add the diced onion and bell peppers. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
2. Add the Garlic and Jalapeño: Add the minced garlic and optional diced jalapeño to the pot. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it will turn bitter.
3. Bloom the Spices: This is a crucial step for flavor! Add the chili powder, smoked paprika, cumin, oregano, cocoa powder, salt, and pepper directly to the pot with the vegetables. Stir constantly for 60 seconds. The spices will become incredibly fragrant and toast lightly, which deepens and “wakes up” their flavor. This process is called blooming.
4. Incorporate the Tomato Paste and Chipotles: Add the tomato paste and the minced chipotle peppers with their adobo sauce. Stir well to coat all the vegetables. Cook for another 2 minutes. This step caramelizes the tomato paste, removing its raw taste and adding another layer of richness.
5. Deglaze the Pot: Pour in about half a cup of the vegetable broth. Use a wooden spoon to scrape up any browned bits (called “fond”) that have stuck to the bottom of the pot. This fond is packed with concentrated flavor, and incorporating it back into the chili is essential.
6. Add Remaining Liquids and Beans: Pour in the rest of the vegetable broth and the entire can of fire-roasted diced tomatoes (with their juices). Stir everything together. Now, add all five cans of rinsed and drained beans: black beans, kidney beans, pinto beans, cannellini beans, and garbanzo beans.
7. Simmer to Perfection: Stir everything until well combined. Bring the chili to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, though 1.5 to 2 hours is even better. The longer it simmers, the more the flavors will meld and the thicker the chili will become. Stir every 15-20 minutes to prevent sticking.
8. Final Taste and Adjust: After the long simmer, give the chili a good stir. Taste it and adjust the seasonings. Does it need more salt? A little more chipotle for heat? Now is the time to perfect it to your liking.
9. Rest and Serve: For the best possible flavor, turn off the heat and let the chili rest, covered, for 10-15 minutes before serving. This allows the flavors to settle and meld one last time.

The Numbers Game: Nutrition Facts

This recipe is designed to be both delicious and nourishing. The nutritional information is an estimate and can vary based on the specific brands of ingredients used.

• Servings: This recipe makes approximately 10-12 generous servings.
• Calories per serving (approximate): 280-320 kcal.

This chili is an excellent source of dietary fiber, plant-based protein, iron, and potassium.

Timing is Everything: Preparation and Cooking Time

• Preparation Time: 20 minutes (for dicing vegetables and opening cans)
• Cook Time: 1 hour 15 minutes to 2 hours
• Total Time: Approximately 1 hour 35 minutes to 2 hours 20 minutes

The Grand Finale: How to Serve Your 5 Bean Chilli

Serving this chili is half the fun! Setting up a toppings bar allows everyone to customize their own bowl. Here are some ideas to take your chili night to the next level.

The Classic Toppings Bar

• Cool & Creamy: A dollop of sour cream, plain Greek yogurt, or a drizzle of vegan cashew cream provides a wonderful cooling contrast to the chili’s spice.
• Cheese, Please: Freshly grated sharp cheddar cheese or a Monterey Jack blend that melts beautifully into the hot chili. For a vegan option, use your favorite dairy-free shredded cheese.
• Fresh & Zesty: A sprinkle of freshly chopped cilantro or sliced green onions adds a burst of freshness. A squeeze of fresh lime juice right before eating brightens all the flavors.
• Crunch Factor: A handful of crushed tortilla chips, Fritos, or savory crackers adds a much-needed crunchy texture.
• Add More Heat: Sliced fresh or pickled jalapeños for those who like it extra spicy.
• Avocado: Diced or sliced creamy avocado adds a rich, buttery element.

Perfect Pairings & Sides

• Skillet Cornbread: The quintessential chili partner. A slightly sweet, crumbly cornbread is perfect for sopping up every last drop.
• Fluffy Rice: Serve the chili over a bed of steamed white or brown rice to make it an even heartier meal.
• Baked Potatoes: Spoon the chili over a split-open baked potato or baked sweet potato for a complete, satisfying meal.
• Simple Green Salad: A crisp green salad with a light vinaigrette offers a refreshing counterpoint to the rich chili.

Creative Ways to Use Leftover Chilli

• Ultimate Nachos: Spread tortilla chips on a baking sheet, top with leftover chili and shredded cheese, then bake until bubbly.
• Chilli Dogs (Veggie Style): Spoon over your favorite vegetarian hot dogs for a classic comfort food mashup.
• Stuffed Bell Peppers: Halve bell peppers, fill them with chili, top with cheese, and bake until the peppers are tender.
• Chilli Mac: Mix the chili with cooked macaroni for a hearty and kid-friendly meal.

Pro-Level Secrets: 5 Additional Tips for the Best Chilli Ever

1. Don’t Rush the Simmer: The single most important tip is to give your chili time. The minimum 1-hour simmer is good, but if you have 2 hours, use them. This long, slow cooking process is what transforms a collection of ingredients into a cohesive, deeply flavorful dish. It allows the beans to soften perfectly and the chili to thicken naturally.
2. The Cocoa Powder Trick: It might sound strange, but don’t skip the unsweetened cocoa powder. It’s a technique used in authentic Mexican mole sauces. It adds an unplaceable depth and richness, balances the acidity of the tomatoes, and enhances the smoky notes without making it taste like a dessert.
3. Resting is a Key Step: Just like with a good steak, letting the chili rest off the heat for 10-15 minutes before serving makes a huge difference. The flavors have a chance to meld and settle, and the chili will thicken slightly to the perfect consistency.
4. Master the Art of Balancing Flavors: At the end of cooking, taste your chili critically. If it tastes flat, it probably needs more salt. If it tastes a bit one-note, a squeeze of fresh lime juice or a tiny splash of apple cider vinegar can brighten all the flavors. If it’s too spicy, a little extra sour cream or yogurt when serving will help.
5. Rinse Your Beans, But Not Too Well: Rinsing canned beans is important to remove the excess sodium and starchy liquid they are packed in. However, you don’t need to rinse them until they are bone-dry. A little of that bean starch left on them can actually help to thicken the chili naturally as it simmers.

Your Questions Answered: Chilli FAQ

1. Can I make this chili in a slow cooker or Instant Pot?
Absolutely! This recipe is very adaptable.

• For a Slow Cooker: Complete steps 1-5 on the stovetop in a separate pan (sautéing aromatics, blooming spices, and deglazing). This is crucial for developing flavor. Then, transfer this mixture to your slow cooker. Add all remaining ingredients (broth, tomatoes, beans), stir well, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
• For an Instant Pot: Use the “Sauté” function to complete steps 1-4. Deglaze the pot thoroughly (step 5) to avoid a “Burn” notice. Add all remaining ingredients, stir, and secure the lid. Cook on High Pressure for 12-15 minutes, followed by a 10-minute natural pressure release. Quick-release any remaining pressure.

2. Is this recipe vegan? How can I ensure it is?
Yes, the core chili recipe is 100% vegan as written. It contains no meat, dairy, or animal byproducts. To keep the entire meal vegan, simply be mindful of your toppings. Use dairy-free sour cream (cashew or tofu-based), vegan shredded cheese, and ensure your cornbread or other sides are prepared without dairy or eggs.

3. My chili is too thin/thick. How can I fix it?
This is an easy fix!

• If it’s too thin: The easiest method is to let it simmer longer with the lid off. This allows excess liquid to evaporate and the chili to reduce and thicken naturally. You can also make a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water, then stirring it into the simmering chili until it thickens. Another great method is to mash some of the beans against the side of the pot with your spoon to release their starches.
• If it’s too thick: Simply stir in a bit more vegetable broth or water until it reaches your desired consistency. Add it in small increments (¼ cup at a time) so you don’t overdo it.

4. Can I use dried beans instead of canned beans?
Yes, you can, but it requires advance planning. You will need to soak the dried beans overnight and then cook them separately before adding them to the chili. As a general rule, 1 cup of dried beans yields about 3 cups of cooked beans (roughly equivalent to two 15-ounce cans). Using dried beans can be more economical and allow you to control the sodium content completely, but using high-quality canned beans is the key to making this recipe “easy” and “one-pot.”

5. How do I adjust the spice level to my family’s preference?
You have several points of control over the heat.

• For a Milder Chilli: Omit the fresh jalapeño entirely. Use only ½ or 1 minced chipotle pepper and be sure to scrape out its seeds. You can also reduce the amount of chili powder slightly and ensure it’s a mild variety.
• For a Spicier Chilli: Keep the seeds in the jalapeño. Add 2 or even 3 minced chipotle peppers and an extra spoonful of the adobo sauce. You can also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce at the end of cooking. Always start with less and add more to taste.

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