Hearty Five Bean Chili

Chili is a fundamental part of my childhood. It was one of the first meals I ever remember cooking on my own. When my family talked about having tacos for dinner, we meant chili wrapped up in big flour tortillas with lettuce and tomato and chopped onions and anything else that goes on tacos. It was my Dad’s favourite birthday dinner. It fills me with joy, comfort and satisfaction. It’s perfect for hot summer days and chilled winter nights. You can eat it in a bowl, piled high with toppings or be awesome like my family and eat it in a tortilla — as it was meant to be eaten!

It’s one of those recipes that’s lodged up in my brain, never to be removed. I can make this meal in my sleep, blindfolded, and with both hands tied behind my back.  For realz, yo!
The actual five types of beans I use have morphed so many times over the years. Of course any type of bean is acceptable. As I’ve said before, this is a free country, and cooking should be fun! Don’t feel obligated to follow these recipes exactly. I did have an epiphany when I added garbanzo beans for the first time, though. I was apprehensive, expecting the texture to throw off the rest of the chili. But, lo and behold! The texture is amazing. It adds another layer of flavour to the whole pot and now I don’t make chili without my beloved garbanzo beans. Try it if you don’t believe me.

Five Bean Chili

Prep: 10 min Cook: 20 min
Serves: 8
  • 1 lb ground beef
  • 3- 5 cloves of garlic, crushed
  • 1 large onion, chopped
  • 1 can kidney beans, drained
  • 1 can adzuki beans, drained
  • 1 can garbanzo beans (aka: Chickpeas), drained
  • 1 can black beans, drained
  • 1 can navy beans, drained
  • 1 large can crushed tomatoes
  • 1 can tomato paste
  • 1 Tbsp Worschester sauce
  • 2 Tbsp Chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cinnamon
  • 1 T brown sugar, packed (optional)
  • a dash of Cayenne pepper to taste
  • salt and pepper to taste
  1.  In a large pot, brown ground beef with salt, pepper, onion and garlic until beef no longer pink.
  2. Add 5 cans of beans, crushed tomatoes, tomato paste and Worschester sauce and gently stir to combine. Don’t stir too much, otherwise the beans will get mushy.
  3. Add spices and sir again.
  4. Cover and simmer for 15-20 minutes or until warmed through and flavours have blended. Serve immediately.
I hope you enjoy this recipe, folks! If you have any comments or suggestions, please feel free to comment below. We’d love to hear from you!