I discovered my love for the mighty bean very recently. I turned vegetarian very recently, about a decade ago, and the bean slowly started becoming a friend of mine.

Filled with fiber and B vitamins, they are a great source of vegetarian protein and are known to reduce cholesterol, decrease blood sugar levels, and increase healthy gut bacteria.
After that introduction, I was on board. Trying to include these little legumes in all the recipes I could.

This chili is inspired by my mother’s version of the Indian “Rajma”. She would never just add in one kidney bean in her curries, so I decided to use the same concept & swap out the fragrant Indian spices for some delicious Mexican ones and this is the resulting product.

A delicious & hearty vegan 5 bean chili that is an easy weeknight one-pot meal!

Ingredients

1 cup total of black beans, red kidney beans, white chickpeas, black chickpeas, black-eyed peas, soaked for 8 hours
1 large white onion, diced
3 - 4 cloves of garlic, grated
1 large green bell pepper, diced
0.5 head of broccoli, separated into florets
2 carrots, diced
2 tablespoons olive oil
1 packet of taco seasoning
1 teaspoon ancho chili powder
1 teaspoon Chili Powder
salt to taste
0.25 teaspoons pepper
1.5 cups water

Directions

Step 1
Rinse \u0026amp; pressure cook the soaked beans until just done. The timing depends on your pressure cooker, but it should be approximately 10 - 12 mins. Make sure the water that they are cooking in is well salted so the beans aren’t bland at the end.

Step 2
In a deep pan add the olive oil \u0026amp; sauté the onions until soft \u0026amp; translucent. Add in the bell pepper \u0026amp; sauté until slightly soft. Then add in the grated/crushed garlic \u0026amp; sauté until the raw smell is gone

Step 3
Add in the tomatoes with their liquid \u0026amp; cook until the oil starts to separate from the sides, it will take some time for this to happen, stay patient as this adds another dimension of flavor \u0026amp; intensity to the dish. Add in the spices, stir, \u0026amp; sauté for a few seconds to make sure they are fragrant.

Step 4
Add in the broccoli, carrots, \u0026amp; corn along with the water; stir, cover \u0026amp; allow the vegetables to cook for about 5 - 7 minutes (just until the vegetables are just cooked through). Add in the cooked beans with the liquid, pepper, \u0026amp; salt if needed. Cover the pot \u0026amp; cook until the beans are cooked through \u0026amp; mashable.

Step 5
With the back of the spatula smash some of the beans to thicken it \u0026amp; give it a more “chili” consistency. Serve with a generous dollop of sour cream, sharp cheddar cheese, pico, chopped cilantro, \u0026amp; avocado slices.

Step 6
Extra tips:\r\n\r\n• This is a pretty chunky chili, if you like yours to be less textured \u0026amp; chunky, instead of diced tomatoes use a tomato purée \u0026amp; grate your onions as well. This will give the chili a smoother texture. \r\n\r\n\r\n• You can also make this with any kind of bean you like, it’s an extremely versatile recipe \u0026amp; yields well to changes \u0026amp; substitutions.