Five bean chilli. Serving this chili the next day lets flavors meld--if the beans soak up a lot of liquid overnight, you can add more vegetable broth or even water to thin out the stew. The real secret to this five bean chilli is that it uses tinned beans. You could start from scratch by soaking and then cooking all the different beans Now THAT's some beany chili.

You can use any beans you like, including pinto, kidney, black beans, great northern, or even garbanzo. Great for football watch parties, chilly fall days and weeknights alike. This post may contain affiliate links. You can have Five bean chilli using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Five bean chilli

Prepare 1 kg of mixed beans.
Prepare 3 of onions.
You need 6 cloves of garlic.
It's 2 tins of chopped tomato.
It's 5 of fresh vine tomatoes.
Prepare 1 tin of tomato purée.
Prepare 700 g of Italian passata.
It's 2 tablespoons of Cumin.
You need 2 tablespoons of herbes de Provence.
Prepare 1 of table ground coriander.
Prepare 2 tablespoons of paprika.
It's 1 tablespoon of chilli flakes.
You need of Worcester sauce (vegan).
It's 100 g of dark chocolate.
You need of Salt and pepper.

I am the only vegan at work. Caroline's Five Bean Chili is the best vegan chili out there.better than any of the Amy's versions and better than the Trader Joe's brand.and loved by non-vegan family members too. This is a really great, easy chili recipe. All the work is done by your crockpot (slow cooker).

Five bean chilli step by step

Soak the beans overnight in a large pan of water (or buy tins of beans, I used haricot, pinto, chickpeas, black eye and cannelini).
Drain the beans and then boil for 30 minutes in fresh water with some salt..
Chop the onions and tomatoes and set off to one side..
Peel and chop the garlic and then add to a frying pan with some olive all and sweat them off..
Drain the beans and set a roughly a tin full aside for later..
Add the tin tomatoes and passata, refill the passata jar with water and rinse the tins to get all of the rich tomatoes flavour in there, also good for more liquid. Add the spices and tomato purée..
Take the beans you set aside and blitz them in a food processor with some water. This will help to thicken the chilli..
Stir well then add the fresh tomato and onions and garlic..
Melt the dark chocolate and add it in. Give it a good stir through. Place on to simmer on a low heat for at least an hour but more if you can..

Just add the ingredients and GO! Saute onions and garlic in a frypan, add chili and spices to onions and brown for a quick release of flavor. My daughter loves my chili so much she wanted it for her birthday dinner. in late June. It's wonderful on a rainy afternoon with crackers or crusty bread, or ladle it over veggie dogs cooked on the grill. This winter in my house has definitely been a chili winter.