Smoky 5-Bean Chilli Recipe

Of all the recipes that have become a permanent fixture in my kitchen, this Smoky 5-Bean Chilli holds a special place. It’s more than just a meal; it’s an event. The first time I made it, the house filled with an aroma so rich and comforting that my family started drifting into the kitchen one by one, asking, “What is that amazing smell?” That evening, we gathered around the table, bowls steaming, and the usual dinner-time chatter was replaced by contented silence, punctuated only by the clinking of spoons. My husband, a self-proclaimed chilli connoisseur, declared it the best vegetarian chilli he’d ever had. My kids, who can be notoriously picky, asked for seconds. It’s become our go-to for chilly autumn evenings, bustling game days, and easy, satisfying weeknight dinners. It’s a pot of pure comfort, packed with layers of flavour—smoky, slightly spicy, deeply savoury, and unbelievably hearty. This isn’t just a recipe; it’s a memory-maker, and I’m thrilled to share it with you.

Smoky 5-Bean Chilli: The Ultimate Recipe

This recipe is designed for maximum flavour with accessible ingredients. It celebrates the humble bean, transforming it into a culinary masterpiece. The key is layering flavours—starting with the aromatics, blooming the spices, and allowing the chilli a slow, gentle simmer to let all the ingredients meld together perfectly.

Yields: 8-10 generous servings
Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Total time: 1 hour 30 minutes

Ingredients

• 2 tablespoons olive oil
• 2 large yellow onions, finely chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 green bell pepper, stemmed, seeded, and chopped
• 6-8 cloves garlic, minced
• 2 jalapeños, finely minced (seeds removed for less heat, optional)
• 4 tablespoons tomato paste
• 1/4 cup chilli powder (a good quality, dark blend)
• 2 tablespoons smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/4 cup all-purpose flour (or a gluten-free alternative)
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 (15-ounce) cans kidney beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can cannellini beans (or Great Northern beans), rinsed and drained
• 1 (15-ounce) can of a fifth bean of your choice (e.g., chickpeas, adzuki beans, or another can of black beans)
• 2 (28-ounce) cans crushed tomatoes, undrained
• 4 cups vegetable broth
• 2-3 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon of the adobo sauce
• 2 tablespoons unsweetened cocoa powder or 1 ounce of dark chocolate (70% or higher)
• 2 tablespoons brown sugar or maple syrup
• 2 teaspoons liquid smoke (optional, but enhances smokiness)
• Salt and freshly ground black pepper to taste

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chopped onions and bell peppers. Sauté for 8-10 minutes, stirring occasionally, until the vegetables have softened and the onions are translucent and lightly browned.
2. Bloom the Spices: Add the minced garlic and jalapeños to the pot and cook for another minute until fragrant. Stir in the tomato paste, chilli powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes. This step, known as “blooming,” toasts the spices and deepens their flavour.
3. Create the Roux: Sprinkle the flour over the vegetable and spice mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste. This will create a thick paste, or a roux, which will help to thicken the chilli later on.
4. Deglaze and Build the Base: Pour in about 1 cup of the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This process, called deglazing, adds a huge amount of flavour.
5. Combine All Ingredients: Add the remaining vegetable broth, the rinsed and drained beans (all five cans), the crushed tomatoes, the chopped chipotle peppers and their adobo sauce, the cocoa powder (or dark chocolate), brown sugar, and optional liquid smoke. Stir everything together until well combined.
6. Simmer to Perfection: Bring the chilli to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 1 hour, stirring every 15-20 minutes to prevent it from sticking to the bottom. The longer it simmers, the more the flavours will meld and develop. If the chilli becomes too thick, you can add a splash more vegetable broth or water.
7. Final Touches: After simmering, taste the chilli and adjust the seasonings. Add salt and freshly ground black pepper as needed. You may want to add more adobo sauce for smokiness, cayenne for heat, or a touch more sugar to balance the acidity of the tomatoes.
8. Rest and Serve: For the best flavour, turn off the heat and let the chilli rest for 15-20 minutes before serving. This allows the flavours to settle and deepen even further.

Nutrition Facts

• Servings: 10
• Calories per serving: Approximately 350-400 kcal

(Note: This is an estimate and can vary based on specific ingredients used, such as the type of beans and any optional additions or toppings.)

This chilli is a nutritional powerhouse. It’s packed with plant-based protein and dietary fibre from the beans, which promotes digestive health and keeps you feeling full and satisfied. The tomatoes and peppers provide a healthy dose of vitamins C and A, while the spices offer antioxidant and anti-inflammatory benefits.

Preparation Time Breakdown

To help you plan your cooking session, here is a more detailed breakdown of the time involved:

• Chopping and Measuring (Mise en Place): 20 minutes
• Sautéing Vegetables and Blooming Spices: 15 minutes
• Simmering Time: 1 hour (minimum)
• Resting Time: 15 minutes
• Total Active Time: Approximately 35 minutes
• Total Time from Start to Finish: Approximately 1 hour 30 minutes

While it requires over an hour on the stove, most of that time is hands-off simmering, giving you plenty of time to prepare your toppings, tidy up the kitchen, or just relax and enjoy the incredible aromas.

How to Serve This Smoky 5-Bean Chilli

Serving this chilli is half the fun! Setting up a “chilli bar” with various toppings allows everyone to customize their bowl. Here are some classic and creative ideas to elevate your chilli experience.

Classic & Comforting Toppings

These are the tried-and-true additions that everyone loves.

• Shredded Cheese: A sharp cheddar, Monterey Jack, or a Mexican blend melts beautifully into the hot chilli.
• Sour Cream or Greek Yogurt: A dollop adds a cool, creamy tang that balances the heat and richness.
• Fresh Cilantro: A sprinkle of chopped cilantro adds a burst of fresh, herbaceous flavour.
• Diced Green Onions or Chives: For a mild, fresh oniony bite.
• Crushed Tortilla Chips or Fritos: Adds a satisfying salty crunch.

Creative & Flavour-Boosting Toppings

For those looking to take their bowl to the next level.

• Diced Avocado: Creamy and cool, it’s a healthy and delicious alternative to sour cream.
• Pickled Red Onions: Their sharp, tangy flavour cuts through the richness of the chilli beautifully.
• Toasted Pumpkin Seeds (Pepitas): Adds a nutty flavour and a wonderful crunch.
• A Squeeze of Fresh Lime Juice: Brightens up all the deep, smoky flavours.
• Cotija Cheese: This crumbly, salty Mexican cheese adds a unique texture and flavour.
• Corn Salsa: A simple mix of corn, red onion, cilantro, and lime juice adds sweetness and texture.

What to Serve on the Side

This chilli is a meal in itself, but serving it with a starchy side makes it even more substantial.

• Fluffy Cornbread: The ultimate companion. The sweetness of the cornbread is a perfect counterpoint to the spicy chilli. Serve with honey butter for an extra treat.
• Steamed Rice: Serve the chilli over a bed of white or brown rice to soak up all the delicious sauce.
• Quinoa: A healthier, protein-packed alternative to rice.
• Baked Potatoes or Sweet Potatoes: Split a hot baked potato and ladle the chilli right on top for a hearty, comforting meal.
• A Simple Green Salad: A crisp salad with a light vinaigrette provides a fresh contrast to the rich chilli.

Additional Tips for the Best Chilli Ever

Over the years, I’ve learned a few tricks that take this chilli from great to unforgettable. Here are my top five tips.

1. Embrace the “Day-After” Rule

Chilli, like many stews and braises, is almost always better the next day. If you have the time, make it a day in advance. As it sits in the refrigerator overnight, the flavours don’t just sit next to each other; they meld, marry, and deepen into something truly complex and cohesive. The spices mellow slightly, the smokiness permeates every bean, and the overall taste becomes richer. Reheat it gently on the stove, adding a splash of broth if needed.

2. Don’t Skip Blooming the Spices

The step where you add the spices to the hot oil and vegetables before adding any liquid is crucial. This is called “blooming.” Spices contain fat-soluble flavour compounds that are released when they hit the hot oil. This process intensifies their flavour and aroma, eliminating any “raw” or dusty taste and creating a much deeper, more integrated flavour profile throughout the chilli. It only takes a minute, but it makes a world of difference.

3. Master the Thickness with a Bean Mash

If you prefer a thicker, heartier chilli without using a cornstarch slurry, try this simple trick. Before adding all the beans to the pot, take one can (pinto or black beans work best) and mash about half of the beans with a fork or potato masher. Add this mash to the pot along with the other whole beans. The starches from the mashed beans will release during the simmer, naturally thickening the chilli to a perfect consistency.

4. Balance Flavours with a Secret Ingredient

The best dishes have a perfect balance of sweet, salty, acidic, and savoury notes. This chilli is no exception. The unsweetened cocoa powder (or dark chocolate) might seem strange, but it adds an incredible depth and richness without making it taste like chocolate. It complements the smoky chipotles and enhances the savoury notes. Similarly, the touch of brown sugar or maple syrup doesn’t make the chilli sweet; it balances the acidity from the canned tomatoes, rounding out the flavour profile for a smoother, more complex taste.

5. Control the Heat and Smoke to Your Liking

This recipe is a template; you are the chef. The level of heat and smoke is easily adjustable. For the smoke, the chipotle peppers in adobo are key. Start with two peppers and a tablespoon of the sauce. Taste after 30 minutes of simmering. If you want more smoke and heat, add another chopped pepper or more adobo sauce. Liquid smoke is another powerful tool—add it 1/2 teaspoon at a time, as it can be overpowering. For pure heat, the cayenne pepper is your control. Start with the recommended amount and add more in small increments until you reach your desired level of spice.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about making this Smoky 5-Bean Chilli.

1. Can I make this chilli in a slow cooker or Crock-Pot?

Absolutely! This recipe adapts beautifully to the slow cooker. For the best flavour, you should still perform the first few steps on the stovetop. Sauté the onions and peppers, then bloom the spices and create the roux in a pot as directed. After you’ve deglazed the pot (step 4), transfer this flavourful base to your slow cooker. Then, add all the remaining ingredients (beans, tomatoes, broth, etc.), stir well, and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. It’s a fantastic way to have a hot, delicious meal ready when you get home.

2. How do I properly store and reheat leftovers?

Leftover chilli is a gift! To store it, allow the chilli to cool down to room temperature (but not for more than 2 hours) and then transfer it to an airtight container. It will keep well in the refrigerator for up to 5 days. For longer storage, this chilli freezes exceptionally well. Portion it into freezer-safe containers or zip-top bags, leaving a little space at the top for expansion. It will last in the freezer for up to 3 months. To reheat, thaw it overnight in the refrigerator and then gently warm it on the stovetop over medium-low heat, stirring occasionally. You can also reheat it in the microwave.

3. Is this recipe vegan and/or gluten-free?

The core chilli recipe is 100% vegan as written, using olive oil and vegetable broth. The main consideration for vegans will be the toppings. Serve with vegan sour cream (cashew- or tofu-based), vegan shredded cheese, nutritional yeast for a cheesy flavour, and avocado. To make the recipe gluten-free, simply substitute the all-purpose flour used for the roux with a gluten-free all-purpose blend, or omit it altogether. If you omit the flour, you can thicken the chilli using the bean-mashing technique (Tip #3) or by making a slurry of 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water and stirring it in during the last 10 minutes of cooking.

4. Can I add meat to this recipe for non-vegetarian guests?

Yes, this 5-bean chilli is a fantastic base for a meat version. If you want to add ground meat (like beef, turkey, or even chorizo), you should brown it first. After sautéing the onions and peppers, push them to the side of the pot, add 1 to 1.5 pounds of ground meat, and cook until it’s no longer pink, breaking it up with a spoon. Then, drain off any excess fat before proceeding with the recipe (adding the garlic, spices, etc.). The rest of the recipe remains the same. The beans and meat together will create an incredibly hearty and robust chilli.

5. My chilli is too spicy! How can I tone it down?

It’s easy to get a little heavy-handed with the spice. Don’t worry, it’s fixable! The best way to reduce the heat is to add more ingredients that will dilute the spice.

• Add more base: Stir in another can of drained beans or a small (15-ounce) can of diced or crushed tomatoes.
• Add a little sweetness: A teaspoon or two of sugar or maple syrup can help to balance and counteract the heat.
• Stir in some dairy (or a vegan alternative): A big dollop of sour cream, Greek yogurt, or vegan sour cream stirred directly into the pot can cool things down significantly.
• Serve with cooling toppings: Don’t adjust the pot itself, but serve each bowl with generous amounts of cooling toppings like sour cream, avocado, and shredded cheese to temper the heat for each person.

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