Multi-Bean Chili

Multi-Bean Chili

18 Reviews
From the EatingWell Kitchen

Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • ¼- ½ teaspoon ground chipotle chile, or cayenne pepper, or to taste
  • 1 28-ounce can crushed tomatoes
  • 3 medium tomatoes, chopped
  • 1 15-ounce can dark red kidney beans, rinsed
  • 1 15-ounce can small white beans, such as navy beans, rinsed
  • 1 15-ounce can black beans, rinsed
  • 3 cups water
  • ½ teaspoon freshly ground pepper


  • Active

  • Ready In

  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Reduce heat to medium-low and cook, stirring often, until very soft and just beginning to brown, 3 to 4 minutes. Add garlic, chili powder, cumin and chipotle (or cayenne) to taste and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in canned and fresh tomatoes, kidney, white and black beans, water and pepper. Increase heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring occasionally, until the chili has reduced slightly, 10 to 15 minutes.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Nutrition information

  • Per serving: 272 calories; 4 g fat(0 g sat); 17 g fiber; 52 g carbohydrates; 14 g protein; 129 mcg folate; 0 mg cholesterol; 13 g sugars; 2,285 IU vitamin A; 34 mg vitamin C; 122 mg calcium; 5 mg iron; 782 mg sodium; 873 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (46% dv), Folate (32% dv), Iron (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 2 vegetable, ½ fat

Reviews 18

December 18, 2015
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By: EatingWell User
Really tasty with some changes Firstly, I added diced roasted-capsicum to the onion (to roast, 220-¦C for 25 minutes, turning occasionally. Let sit covered for ten minutes after roasting). Secondly, I added fresh chili (peppers in the states?) to the chili powder. I only used 2 cans of beans (4 bean mix), and so only added 1 cup of water. In the future I would add perhaps half a cup of water for 2 cans of beans, and 1 cup for 3 cans. Simmer for much longer than 10 minutes, 1 hour to 2 hour should do it. Pros: Very easy, delicious Cons: Watery
December 30, 2010
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By: bhess26
Good basic recipe after minor tweaks I really liked this but I made multiple changes to the recipe. I added a diced red pepper to the onion at the beginning. I also replaced the white beans with chili beans. On another reviewers advice, I added a can of corn. I didn't find it nearly spicy enough so I also diced some jalapeno and threw it in as well. I used vegetable broth instead of water and I think I only put in about 2 cups and it seemed like plenty. I then let it simmer for about 2 hours covered so that the flavors would blend together. Before serving I squeezed in a little lime juice and topped it with shredded cheese. It was a pretty basic chili but very satisfying and tasty. Pros: Very easy to make, good fall/winter dinner Cons: Recipe needs some changes to add flavor and spice
September 27, 2010
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By: EatingWell User
Found this ok. Followed the recipe but it was really watery and did not have a great flavour. Ended up adding in a package of soy meat, mushrooms, green pepper, carrots and simmering for about 2.5 hours. Much better after that.
August 30, 2010
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By: EatingWell User
Excellent. Cooking it tonight. We will probably not add hardly any of the spices for the kids sake, but I'm very stoked to find the recipe! Our family has recently went 80% fruits/veggie as a new way of life and really needed a way to incorporate a healthy way of getting in organic beans into the mix! Thanks a lot! :)
March 01, 2010
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By: EatingWell User
This chili was delicious. I made a few alterations. I added 4 tbsp of chili powder, 2 tbsp of cumin, and tsp of white sugar. I also replaced the water for chicken stock and added half a green pepper. Delicious! I sauteed the onions, garlic, and green pepper and then followed the rest of the recipe. I brought to a boil and let simmer for 30 minutes before transferring it into a slow cooker on low heat. It thickened up beautifully. We had company coming and going, and this fed them all day. It develops such a meaty consistency that people didn't even realize it was vegetarian. This will be a staple in our weekly meals!
March 01, 2010
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By: EatingWell User
My beautiful girlfriend and I made this delicious chili tonight. I am a HUGE meat-in-chili kind of guy but this is meatless version hit the spot. Add a little dollop of sour cream and corn bread! One HUGE suggestion: Do NOT use that much water! We doubled the recipe (to freeze the leftovers for great left overs) and only used 4 cups of water, to the 6 called for. Even with that much less, it was extremely watery after 2 hours of simmering! We even added an extra can of black beans and a can of corn. If we did it again (and considering doubling the recipe) we would probably start with 2 cups and see how it goes. Maybe 3. But great chili!
February 07, 2010
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By: EatingWell User
This recipe was awesome! Very hot... It might because I added a 1/2 cup of hot salsa, didn't add fresh tomatos, and added an extra can of white beans. Also, simmered for about a 1/2 hour. Very easy. Very good.
October 20, 2009
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By: kaykaypee1
I loved this chili. I made this exactly as the recipe stated and did not have any problems with the chili being watery. I did not eat this meal right away. I portioned it out for lunches and found it to be awesome reheated. Very flavorful and filling meal.
September 21, 2009
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By: EatingWell User
second time to make this... i used a 28 oz can of diced tomatoes instead of the 3 fresh... MUCH better! again, i simmered for 2 hrs (without covering) to cook down. i would definitely add another can of beans to it though and maybe another tbsp of chili powder.. other than that, YUM! my husband even added some left over ground beef with taco seasoning from the night before to his - fabulous! bw, Dallas, TX
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