© 2016 Aunt Miliie's Kitchen

A great mixture of Red and White Kidney Beans, Great Northern Beans, White and Pinto. Mild heat with a great blend of spices.

This Chili is fabulous on its own or with a ground beef or added chicken if you choose.

Five Bean Chili

  • Red & White Kidney Beans, Great North Beans, White Beans, Pinto Beans,  Red and Green Peppers, Onion, Garlic, Sugar, Salt & Spices.

  • WHAT YOU WILL NEED:  To Keep it Vegan add 1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water.


    Remove Spice and Vegetable from Package.

    • SOAK BEANS: In a large pot cover beans with about 6 inches of water and soak overnight. 
    • Once soaked Drain and Rinse. Add fresh water to beans and simmer for approximately 45 minutes, or until the beans are tender. 
    • . Drain and Rinse once again. 
    • In a large Pot add Beans, Vegetable and Spice Packet   1-796ml can of diced tomatoes, 1- 156ml can of tomato paste and 5 cups of water. Stir well.


    QUICK SOAK BEANS METHOD: Rinse Beans. Then add to a saucepan and cover with water: Cover with about 2 inches of water. Bring the water to a boil over high heat. Cook the beans for 1 minute, then remove the pot from the heat. Cover pot with a lid and let the beans to soak in the warm water for one hour. Drain the beans into a colander. Rinse and begin to cook according to our recipe.STOVE TOP: Cover and Simmer for 2-3 hours on medium /low stir occassionally.

    • CROCK POT: Cook on Medium heat for 4 hours.