The Best Easy 5 Bean Chilli (Gluten Free, Vegan)

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield: serves 4Category: Dinners
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This delicious five bean chilli is a great plant based alternative to traditional chilli con carne.

This chilli contains five different types of beans, hence the name, making it a great source of plant based protein. A lot of the ingredients in this chilli are pantry staples meaning there is a strong chance you already have most of them in. As you don’t need many fresh ingredients to make this recipe, it is a great dinner to make when you are due a trip to the supermarket.

Although I use a mixture of haricot, pinto, black bean, kidney and cannellini in this recipe you could mix it up and use any types you have in. Just because I make this chilli using five different types of beans doesn’t mean that you have to – you can make this just using three or four cans instead.

Due to the amount of tins of beans this recipe calls for, it naturally creates quite a large quantity of food. I have noted that this serves four people, however, these would be quite large servings. In all honesty, when served with rice, nachos and all of the trimmings this amount of food could easily stretch to serve six people. As this does create such a large amout of food, this would be the perfect recipe to make if you wanted to prepare lots of meals in advance and use them as your lunches across the week.

This recipe does not take very long to make so I tend to throw it together on the hob but, if preferred, you could cook this in your slow cooker instead.

I would describe this recipe as flavourful as opposed to spicy. I use chilli powder in this recipe which, again, is ideal if you don’t have much fresh produce in but you can opt to use fresh if you wanted to. You could also increase or decrease the amount of chilli powder used to suit your personal preferences.

I absolutely love adding a pinch of cinnamon to my chillis in addition to the more traditional ingredients of cumin and paprika. The real secret ingredient in this chilli, however, is the chocolate. It may sound a little odd but if you have tried it yourself you will understand the extra depth is brings! The combination of spices, tomato and chocolate creates a really rich chilli that is truly just so delicious. I use 85% dark chocolate in my chilli and would highly recommend you did the same!

If you like my 5 Bean Chilli recipe you may also like my Zero Waste Mung Bean Chilli recipe which is great to make when you have lots of random vegetables that need using up. You may also like my versatile Any Bean Stew recipe or my Sausage & Cannellini Bean Stew which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 2 cans chopped tomatoes (400g)
  • 1 can kidney beans (400g)
  • 1 can black beans (400g)
  • 1 can pinto beans (400g)
  • 1 can haricot beans (400g)
  • 1 can cannellini beans (400g)
  • 1 red onion
  • 1 red pepper
  • 2 tomatoes
  • 2 cloves garlic
  • 30g 2 + 1/2 tbsp 85% dark chocolate
  • 1 handful fresh coriander
  • 3 tsp cumin
  • 3 tsp paprika
  • 1 + 1/2 tsp chilli powder
  • 1 tsp garlic salt
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 vegetable stock cube
  • splash olive oil


  1. Peel and finely dice the red onion before adding to a large heavy bottomed saucepan along with a splash of olive oil
  2. Roughly chop the tomatoes and pepper, discarding the seeds, and add to the pan. Cook over a low heat, stirring often, allowing the vegetables to soften
  3. Peel and finely chop the garlic before adding to the pan along with a big pinch of salt
  4. After a few minutes, add the two cans of chopped tomatoes, the drained beans and the stock cube to the pan, mix well
  5. Add the cumin, paprika, chilli, garlic salt, cinnamon and any additional salt to the pan and stir well, increase the heat and cook for a few minutes
  6. Add the dark chocolate squares to the pan, stir and reduce the heat
  7. Place the lid on the pan and allow to simmer for fifteen minutes, stirring occasionally
  8. Serve topped with fresh coriander


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