Experimental

Hearty 5 Bean Chili

A cozy, protein-packed chili. The blend of beans adds great texture.

Ingredients

Beans (choose 3-5 types), 1 can or 1 1/2 cups each, drained and rinsed:

• Kidney beans
• Black beans
• Butter beans
• Garbanzo beans
• Pinto beans

Base:

• 1-2 tbsp olive oil
• 2-3 cups homemade tomato juice (adjust for preferred thickness)

Vegetables:

• 1 large onion, diced
• 1 bell pepper (any color), diced
• 1-2 carrots, diced
• 2-3 garlic cloves, minced
• 1 zucchini or 1 cup corn, optional

Seasoning:

• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1-2 tsp smoked paprika (or regular if not available)
• 1 tsp dried oregano
• 1 tsp salt, adjust to taste
• 1/2 tsp black pepper
• 1/4-1/2 tsp cayenne pepper, optional, for heat

Optional add-ins:

• 1-2 cups vegetable broth or water (adjust for how thick you like it)
• 1-2 tbsp tomato paste for richer flavor
• 1-2 tbsp soy sauce or Worcestershire sauce for umami depth

Optional toppings:

• Fresh cilantro, diced avocado, shredded cheese, sour cream, sliced green onions, or crushed tortilla chips

Directions

1. Sauté the aromatics: heat a large pot over medium heat with the olive oil. Add the onion, bell pepper, and carrot. Cook 5-7 minutes until softened. Add the garlic and cook 1-2 minutes more until fragrant.
2. Add the seasonings: stir in the chili powder, cumin, paprika, oregano, salt, black pepper, and cayenne if using. Cook 1-2 minutes to let the spices bloom.
3. Add the beans, tomato juice, and broth. Stir well. If using tomato paste, add it now as well.
4. Simmer: bring to a simmer, then reduce the heat to low and cook 30-45 minutes, stirring occasionally. Add more broth if needed to reach your desired consistency.
5. Taste and adjust the seasonings.
6. Ladle into bowls and add your favorite toppings.

Notes

• For a smoky touch, a splash of chipotle hot sauce or chopped chipotle peppers in adobo takes it to the next level.
• Other chili recipes on this site: Chili, Thelma's Chili, and The Best Chili.