Five-Bean Chili with Smoked Paprika
A hearty, smoky chili featuring a blend of five beans, fire-roasted tomatoes, and a hint of smoked paprika for depth of flavor. This american-inspired soups (vegetarian, high-protein) ready in about 60 minutes pairs cannellini beans, kidney beans, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (15 oz) can, drained cannellini beans
- 1 (15 oz) can, drained kidney beans
- 1 (15 oz) can, drained black beans
- 1 (15 oz) can, drained pinto beans
- 1 (28 oz) can canned diced tomatoes
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 (14 oz) can diced tomatoes
- 2 cups vegetable broth
- 1/4 tsp cayenne pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium-high. Add 1 chopped onion and cook for 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute more.
- Step 2: Add 2 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp cayenne pepper, stirring constantly for 30 seconds to toast the spices.
- Step 3: Pour in 2 cups vegetable broth, 1 (28 oz) can diced tomatoes, and 1 (14 oz) can diced tomatoes. Bring to a simmer.
- Step 4: Stir in all drained beans (cannellini, kidney, black, pinto) and simmer uncovered for 20 minutes, stirring occasionally until flavors meld and sauce thickens slightly.
Frequently asked questions
How long does Five-Bean Chili with Smoked Paprika take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Five-Bean Chili with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cannellini beans from drying out.
Can I substitute ingredients in Five-Bean Chili with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Five-Bean Chili with Smoked Paprika for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Five-Bean Chili with Smoked Paprika vegetarian?
Yes — this recipe is tagged vegetarian, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold evening. The five-bean mix was hearty and the spices were balanced.
- ★★★★★
Loved it! Made it for a potluck and everyone asked for the recipe.
- ★★★★★
This chili is a family favorite now! The smoked paprika adds such a lovely smoky note without being overpowering.
