Five Bean Chilli

A five-bean chilli is one of those meals where you genuinely don’t miss the meat. It’s rich, hearty and packed with so much flavour that you’ll never find yourself wondering where the minced beef has gone.

The combination of beans gives this chilli a brilliant mix of textures, from creamy and soft to slightly firm and satisfyingly chewy. Add sweet peppers, onions, tomatoes and plenty of warming spices, and you’ve got a deeply comforting bowlful without being heavy. It’s the kind of dinner that fills you up, warms you through and makes the kitchen smell absolutely fantastic while it’s cooking.

And this is exactly the sort of recipe where you don’t need to follow the rules too closely. Swap the beans around depending on what you have in the cupboard, throw in extra vegetables, make it smoky or spicy, or keep things mild if you’re feeding children. It’s wonderfully forgiving, which makes it a brilliant family meal and a great way to use up odds and ends of vegetables.

Then there’s the fibre. Protein gets all the good PR, and we’re constantly being told we need to eat more of it, but very few of us are getting enough fibre. Fibre isn’t sexy. But it is ridiculously important.

This chilli has bucketloads of it, thanks to all those lovely beans and vegetables. Eating more beans and pulses is one of the easiest ways to increase your fibre intake, and recipes like this make it feel like a treat rather than something you’re eating because you’ve been told you should.

I love this five-bean chilli recipe. It’s been on my blog for a long time, and I’ve been making it for even longer.

We are big bean lovers in our house, so this is an absolute go-to whenever we’re looking for a meat-free dinner or simply a cheap and cheerful meal.

We genuinely eat it regularly, but often with different combinations of beans and sometimes without the peppers. It’s incredibly flexible, which makes it perfect for midweek dinners when you need something easy that everyone will eat.

Why You’ll Love It

• It’s an easy midweek dinner.
• A beany chilli is a brilliant way to reduce the amount of meat you eat.
• It’s absolutely packed with fibre.
• You can use it to make brilliant burritos.
• It’s flexible, filling and budget-friendly.

Ingredients, Variations and Substitutions

Cooking spray – When I first wrote this recipe, I was in a cooking-spray phase, trying to reduce fat and all that nonsense. These days, I’d use olive oil. It tastes better, it won’t damage your pans, and you know what? I’ve not gained any weight!

Onion

Garlic

Bell peppers

Red chilli purée – I do love a purée. Use fresh chilli if you aren’t as lazy as me!

Red wine – You can skip this entirely if you prefer not to cook with alcohol.

Vegetable stock

Tinned tomatoes – Again, this is the old me. These days I tend to use passata instead.

Kidney beans

Haricot beans

Butter beans

Cannellini beans

Pinto beans – Feel free to swap these for your favourite beans. Black beans would work brilliantly too.

Cumin

Chilli powder

Smoked paprika

Paprika

Bay leaf

Sea salt and freshly ground black pepper

How to Make Five-Bean Chilli – Step-by-Step Instructions

Step One

Heat the cooking spray or olive oil in a large, heatproof pan over medium heat.

Step Two

Add the onions and fry for 5–10 minutes until softened, stirring regularly.

Step Three

Add the garlic and stir for 1 minute, until fragrant.

Step Four

Add the peppers and continue to cook for 2 minutes.

Step Five

Stir in the chilli purée and mix well.

Step Six

Pour in the wine and simmer for 3 minutes. It should reduce down and become lovely and jammy.

Step Seven

Add the vegetable stock and tinned tomatoes or passata. Stir well to combine.

Step Eight

Add the beans, spices, salt, pepper and bay leaf. Stir well and bring to the boil.

Step Nine

Reduce the heat and simmer for 30 minutes, stirring occasionally.

Expert Tips and Tricks

Honestly, my only real tip with any kind of chilli is to taste it.

Chilli is so personal. If you like it hotter, go for it. If you prefer a milder chilli, hold back on the spice. If you have a favourite bean, use it.

There really are no hard and fast rules here.

Serving Suggestions

I tend to serve my five-bean chilli with rice and pitta bread.

The kids love making pitta sandwiches with the leftovers, and my husband will turn absolutely anything into a sandwich if you let him.

You can add a dollop of soured cream or crème fraîche if you like a little extra creaminess, but this chilli isn’t particularly spicy, so it’s not essential.

Tortilla chips make an excellent side too, especially if you like something crunchy to dip.

Alternatively, chilli is an amazing topping for a big, fluffy jacket potato. This is probably one of my personal favourites. I do add lots of cheese and butter too, though. Obviously.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for 1–2 days and reheat thoroughly before serving.

I absolutely love the leftovers as burritos, with wraps, guacamole, rice and huge amounts of cheese.

Can You Freeze Five-Bean Chilli?

Yes! This five-bean chilli freezes amazingly well.

Either freeze it all together in a sealed, freezer-safe container or divide it into individual portions.

To reheat, thaw thoroughly in the fridge, then heat slowly on the hob until piping hot throughout. Add a little extra water or vegetable stock if needed.

FAQ

Other Recipes You Might Like

If you’re looking for more easy meat-free dinners, you might also want to try:

• Lentil Shepherd’s Pie
• Red Lentil and Walnut Bolognese
• Cheese and Potato Pie
• Sweet Potato Chilli
• Halloumi Fajitas