Soups & Stews
Transforming a pantry staple into a restaurant-worthy vegetarian chili is easier than you think—especially with Bob's Red Mill 13 Bean Chili as your base. This recipe delivers deep, hearty flavor with minimal effort, proving that pantry-powered meals can be just as satisfying as anything from a cookbook.
The key lies in balancing the bean blend with aromatic vegetables and spices, creating a chili that simmers into rich, complex perfection without requiring specialty ingredients.
The beauty of this recipe is its simplicity: no soaking, no pre-cooking, and just one pot to clean. The 13-bean mix provides a textural contrast—tender white beans, hearty kidney beans, and crisp chickpeas—while the slow simmer develops layers of smoky, savory depth.
What starts as a simple combination of beans, broth, and spices evolves into a chili so flavorful, even meat-eaters won’t miss the meat.
By the time you’re ready to serve, you’ll have a steaming pot of chili with a thick, velvety texture and a broth that’s rich enough to sip straight from the bowl.
The spices—cumin, chili powder, and a touch of cocoa powder—create warmth and complexity that lingers long after the last bite. This is the kind of chili that tastes even better the next day, making it perfect for meal prep or feeding a crowd.
Pair it with warm cornbread, tortilla chips, or a dollop of sour cream for the full experience. The recipe scales effortlessly, so double or halve it to fit your needs. Let’s get cooking—your pantry just became your secret weapon.
Ingredients for bob's red mill 13 bean chili
Pantry staples meet restaurant-worthy flavor in this one-pot vegetarian chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 13 Bean Chili 🌱 | 2 cups | Dried, no soaking needed |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, diced |
| Red Bell Pepper 🍆 | 1 whole | Medium-sized, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Cocoa Powder 🍫 | 1 tbsp | Unsweetened for richness |
| Tomato Paste 🍅 | 2 tbsp | Smooth, no salt added |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Smoked Paprika 🌶️ | 1 tsp | For smoky depth |
| Olive Oil 🫒 | 1 tbsp | For sautéing |
The Bob's Red Mill 13 Bean Chili is the star here—it’s pre-mixed for convenience but packed with texture and nutrition. Grab it from the bulk section at Whole Foods or Walmart if you want to save. The beans stay firm during cooking, giving you that satisfying bite. For the broth, low-sodium is key—it lets the spices shine without overpowering. If you can’t find Bob’s Red Mill, any good-quality dried bean mix works, but this one’s specifically balanced for chili. The onion and bell pepper should be fresh—vibrant color means better flavor, and they’ll soften beautifully during the long simmer.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on cocoa powder? Instant espresso powder at half the amount adds depth without bitterness. The tomato paste can be swapped for 1 cup crushed tomatoes if that’s what’s in your pantry—just remember to reduce it slightly if it’s watery. For extra richness, stir in 1 tablespoon of nutritional yeast at the end. The spices are non-negotiable though—toast the cumin seeds in the olive oil before adding them for a whole new level of flavor. Trust me, it’s worth the extra minute.
This chili tastes even better the next day—plan ahead and make a big batch. Keeps for 5 days in the fridge or 3 months frozen. Portion it into containers for easy lunches, or freeze in ziplock bags with space for expansion. The texture gets even creamier after reheating, so don’t rush it. For serving, top with avocado, cilantro, or vegan sour cream if you’re feeling fancy. Leftovers make amazing burrito bowls or tacos—just warm them through with a splash of broth.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear by this one—just dice that onion and bell pepper while the pot simmers. The Bob’s Red Mill mix does all the heavy lifting, so you’re really just stirring, smelling the garlic sizzle, and pretending you’re a chef. Honestly, it’s the kind of recipe that makes me feel accomplished even when I’m half-asleep.
- Deep, Earthy Magic: That 13-bean blend? It’s a flavor bomb waiting to happen. The smoky depth from the broth, the sweetness of the bell pepper, and the garlic—it’s like a hug in a bowl. I’ll be real: my picky-eating partner asks for seconds, and that’s the ultimate test.
- Game for Any Day: This chili is my go-to for lazy Sundays, game days, or when I forget to meal prep. Serve it over rice for a hearty dinner, scoop it into tortillas for a quick lunch, or just eat it straight from the pot with a spoon. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: A single bag of that bean mix stretches for weeks—I’ve fed four people for under $10. And the leftovers? Even better the next day, especially with a sprinkle of cheese or avocado. It’s the kind of recipe that makes grocery day feel like a victory.
Step-by-step instructions for bob's Red Mill 13 bean chili
This chili comes together effortlessly with pantry staples and delivers deep, smoky flavor.
Sauté the Aromatics
Heat the 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced yellow onion and diced red bell pepper, cooking for 5-6 minutes until softened and beginning to caramelize. You'll see the onions turn translucent and the peppers release their moisture.
Add the minced garlic cloves and cook for another 30 seconds until fragrant—this is when your kitchen should smell like a spice market. Be careful not to burn the garlic; it should sizzle gently rather than darken. These aromatic vegetables form the flavor base for your chili, so take your time here.
Toast the Spices
Reduce the heat to low and stir in the 1 tablespoon ground cumin, 2 tablespoons chili powder, 1 tablespoon cocoa powder, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Cook for 1-2 minutes while stirring constantly—this toasting step deepens the spice flavors and removes any raw taste.
Watch the spices carefully; they should smell rich and earthy, not bitter. The cocoa powder might look like it's not dissolving, but it will blend into the broth later. This step is what transforms simple spices into complex, layered flavors that make this chili special.
Build the Chili Base
Increase the heat to medium-high and add the 2 tablespoons tomato paste, stirring to create a thick paste that coats the spices. Pour in the 4 cups vegetable broth and scrape up any browned bits from the bottom of the pot—these contain concentrated flavor that would otherwise go to waste.
Bring the mixture to a gentle boil, then reduce heat to medium-low and stir in the 2 cups Bob's Red Mill 13 Bean Chili. The beans will begin to rehydrate immediately, and you'll notice the liquid start to thicken slightly. This is when the magic begins—the beans will absorb the flavors and create that signature hearty texture.
Simmer to Perfection
Cover the pot and let the chili simmer gently for 45-50 minutes, stirring occasionally. You're looking for the beans to become tender and the liquid to reduce enough to coat the back of a spoon. The chili should smell deeply aromatic with notes of cocoa, spices, and tomatoes.
After 30 minutes, give it a taste and adjust the seasoning if needed—this is your chance to balance the flavors. If it needs more heat, add a pinch of chili powder or cayenne. If it needs more depth, a sprinkle of smoked paprika works wonders. The beans should be tender but still hold their shape, and the chili should have a rich, velvety consistency.
Rest and Serve
Remove the pot from heat and let the chili rest, covered, for 10-15 minutes. This resting period allows the flavors to meld and the chili to thicken slightly. You'll notice the aroma becomes even more intense as the spices settle.
Serve the chili hot with toppings like shredded cheese, sour cream, or fresh cilantro if you like. This chili tastes even better the next day as the flavors continue to develop. Each spoonful should deliver a perfect balance of smoky, spicy, and slightly sweet notes from the cocoa and tomatoes.
Pro Tips For Making Bob'S Red Mill 13 Bean Chili
- CHAR THE ONION FIRST: Don’t just chop the onion—sauté it in oil over medium-high heat until it’s deep golden, not just translucent. I learned this the hard way: skipping this step means your chili will taste flat, no matter how much garlic or spices you add. (Yes, even if you’re impatient like me.)
- SAUTÉ THE PEPPER AND GARLIC TOGETHER: Once the onion’s caramelized, toss in the diced red bell pepper and minced garlic at the same time. The pepper softens faster, and the garlic won’t burn before the veggies release their flavor. I used to add garlic first and ended up with bitter, burnt notes—don’t make that mistake.
- STIR AND DEGLAZE: After browning the veggies, scrape up every last bit of stuck-on goodness with a wooden spoon. Then splash in ¼ cup of vegetable broth, let it bubble for 30 seconds, and stir again. This step pulls all the flavor into the chili—skipping it means missing out on depth. (Your future self will notice.)
- LOW AND SLOW WINS: Once the bean mix and broth go in, resist the urge to crank the heat. Simmer uncovered at a steady low boil (small bubbles, not a rolling frenzy) for the full 1 hour 15 minutes. I used to rush it on high, and the beans stayed tough and the broth stayed thin. Patience here makes all the difference.
Pro cooking tips for perfect results
Spice Toasting Mastery
Never skip toasting your spices—this simple step unlocks deep, complex flavors. Heat the cumin, chili powder, and smoked paprika in the olive oil for 1-2 minutes until fragrant. I use a small cast-iron skillet for this because it distributes heat evenly.
The spices should smell rich and earthy, not bitter. This process removes raw flavors and enhances their aromatic compounds, giving your chili that professional, restaurant-quality depth. 🌶️
Bean Texture Control
The 13 Bean Chili blend contains a mix of textures—some beans stay firm while others soften. For perfect results, simmer for 45-50 minutes on medium-low heat. If your beans are too firm after this time, add ½ cup extra broth and simmer 10 more minutes.
For extra tenderness, I sometimes add ½ teaspoon baking soda during the last 15 minutes—it helps soften the beans without altering flavor. Just be sure to taste and adjust seasoning afterward.
Broth Reduction Trick
For a thicker, more concentrated chili, let the broth reduce naturally during simmering. If your chili is too thin after 45 minutes, uncover the pot and simmer uncovered for 5-10 minutes to evaporate excess liquid. I like to stir occasionally to prevent skin formation.
The ideal consistency should coat the back of a spoon but still be spoonable. If it’s too thick, add 2-3 tablespoons broth at a time until you reach the perfect texture. 💧
Cocoa Powder Secret
The 1 tablespoon cocoa powder adds a subtle richness that rounds out the spices. If you don’t have cocoa powder, use ½ teaspoon instant espresso powder for a similar depth.
For an even deeper flavor, toast the cocoa powder in a dry pan for 1 minute before adding it to the spices. This step enhances its chocolatey notes and balances the heat from the chili powder. The cocoa also helps create that signature "smoky-sweet" profile that makes this chili unforgettable.
One-Pot Cleanup
This recipe is designed for minimal cleanup—just one pot to wash! After serving, let the chili cool slightly, then transfer any leftovers to airtight containers. For the pot, add hot water and a splash of vinegar to loosen any stuck-on bits, then scrub while still warm.
I keep a spray bottle with hot water and dish soap nearby for stubborn spots. The spices and beans mostly dissolve into the broth, so there’s little residue left behind. This is my favorite kind of recipe—delicious AND easy to clean up! 🧼
Flavor Boost Shortcut
For an instant flavor upgrade, add 1 teaspoon liquid smoke or ½ teaspoon chipotle powder during the last 10 minutes of simmering. This adds a smoky depth that mimics traditional meat-based chilies. I also like to stir in 1 tablespoon nutritional yeast at the end for a cheesy, umami note.
These additions take just seconds but make a world of difference in the final result. The key is to add them toward the end so the flavors don’t cook out. 💡
Nutrition facts
Frequently asked questions
Can I substitute Bob's Red Mill 13 Bean Chili with regular dried beans?
The 13-bean blend is specially balanced for texture and flavor, but you can use 2 cups mixed dried beans (like black beans, kidney beans, and chickpeas) if needed. Just ensure you soak them first for 1 hour to prevent a grainy texture. The spices and cocoa powder will still work beautifully—it’s the bean variety that creates that signature hearty bite.
How do I adjust the heat level in this chili?
Start with the 2 tablespoons chili powder as written for medium heat. For milder chili, reduce to 1 tablespoon and add ½ teaspoon cayenne later if you want subtle spice. For extra kick, increase chili powder to 3 tablespoons and add 1 teaspoon red pepper flakes during the last 10 minutes of simmering. Always taste and adjust gradually!
Can I make this chili in an Instant Pot or slow cooker?
For an Instant Pot, sauté the aromatics and spices first, then add everything else and pressure cook for 15 minutes on high. Let the pressure release naturally for 10 minutes before opening. In a slow cooker, combine all ingredients (except olive oil) and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker version gets even richer!
Why does my chili taste bland after simmering?
Bland chili usually means the spices didn’t toast enough or the broth overwhelmed the flavors. Next time, toast your spices in the oil for 2-3 minutes until deeply fragrant, and reduce the broth by ½ cup if needed. Also check your salt—use 2 teaspoons kosher salt total (including what’s in your broth). A splash of apple cider vinegar (1 tsp) at the end brightens flavors too.
What are the best toppings for this vegetarian chili?
Classic toppings include avocado slices, vegan sour cream, fresh cilantro, and crumbled vegan cheese. For extra texture, try toasted pumpkin seeds or crushed tortilla chips. A drizzle of hot sauce or sriracha adds heat, while lime wedges brighten the flavors. The key is contrast—creamy, crunchy, and fresh toppings all work!