Soups & Stews
This Bob's Red Mill 13 Bean Chili recipe transforms pantry staples into a protein-packed, hearty stew that's perfect for meal prep and family dinners. The blend of 13 beans delivers deep, earthy flavors while keeping the dish naturally plant-based and satisfying.
I've refined this recipe over years to ensure it's foolproof—no fancy ingredients, just bold flavors that come together in one pot.
The secret lies in slow simmering the beans with aromatic spices and vegetable broth until everything melds into a thick, flavorful chili. You'll start with sautéing onions, garlic, and bell peppers to build a rich base, then add the bean blend and let it develop for hours.
The result is a deeply savory, slightly sweet chili that's packed with fiber and plant-based protein.
By the time you're done, you'll have a restaurant-quality bowl of chili that's ready to serve with your favorite toppings—crisp avocado, fresh cilantro, or a dollop of vegan sour cream.
This recipe scales perfectly for feeding a crowd or prepping meals for the week, making it a staple in any kitchen.
What makes this chili truly special is how it transforms simple ingredients into something extraordinary. The Bob's Red Mill 13 Bean Chili blend ensures balanced nutrition and texture, while the slow cooking process deepens the flavors. Let's get started on this hearty, pantry-to-pot masterpiece.
Ingredients for bob's red mill 13 bean chili
Heartwarming pantry staples meet bold spices for this protein-rich, plant-based masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 13 Bean Chili Mix 🌱 | 2 cups | Uncooked, for deep flavor |
| Vegetable Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Bell Pepper 🌶️ | 1 whole | Any color, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Cumin 🌿 | 2 tsp | Ground, toasted preferred |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Smoked Paprika 🌶️ | 1 tbsp | For depth of flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Bay Leaves 🌿 | 2 whole | Remove before serving |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing |
| Lime Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The Bob's Red Mill 13 Bean Chili Mix is the backbone of this recipe—grab a bag from Whole Foods or your local grocery store's bulk section for the best flavor. Look for vibrant color and no signs of moisture or clumping. If you're prepping for a crowd, double the batch—it freezes beautifully. For the vegetable broth, low-sodium options like Imagine or Pacific Foods keep the flavors balanced without added salt. The bell pepper can be any color, but red adds natural sweetness that pairs perfectly with the earthy beans. Toast your cumin and chili powder in a dry pan for 30 seconds before adding to the pot—this simple step deepens their flavor dramatically.
No vegetable broth? Water plus 1 tbsp bouillon powder works in a pinch, but you'll notice the difference. Short on lime juice? Substitute lemon juice at 1:1 ratio, though lime's brightness is ideal. The tomato paste can be swapped for 1 can (15 oz) crushed tomatoes if you prefer a chunkier texture. For extra richness, stir in 1 tbsp nutritional yeast at the end—it adds a cheesy depth without dairy. If you're using dried beans instead of the mix, soak overnight and cook separately to prevent a watery chili. The bay leaves are non-negotiable for that classic chili aroma, but remove them before serving.
This chili tastes even better the next day as flavors meld—make a double batch and freeze half for quick meals. Store leftovers in airtight containers for up to 5 days in the fridge or 6 months in the freezer. For serving, top with avocado, vegan sour cream, or fresh cilantro. The chili thickens as it cools, so add a splash of broth if needed when reheating. Portion into meal prep containers with a side of rice or cornbread for complete meals. Label containers clearly—this recipe disappears fast!
Why You'll Love This Recipe
- I’ll be real: feeding four people for under $10 is rare. The Bob’s Red Mill mix does all the heavy lifting, and the veggies stretch it further. Plus, it’s one of those recipes where you can swap in whatever’s cheap at the store—no waste, all flavor.
- One-Pot Magic: I swear by this when I’m too tired to wash pots. Just toss in the bean mix, broth, and chopped veggies—no measuring cups, no fuss. The onions caramelize right in the pot, and suddenly you’ve got dinner without a single extra dish.
- Hearty but Light: Between us, this chili is my go-to when I want something filling but not greasy. The bell pepper and garlic add brightness, while the beans give that deep, satisfying bite. It’s the kind of dish that feels like a hug in a bowl.
- Leftovers That Don’t Suck: Honestly, I make this on Sundays just so I can reheat it all week. The flavors actually improve the next day—richer, deeper, and still packed with texture. My lunchbox gets a serious upgrade, no question.
Step-by-step instructions for bob's Red Mill 13 bean chili
This method transforms pantry staples into a restaurant-quality chili with deep, complex flavors.
Sauté the Aromatic Vegetables
Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent. You'll notice the onions release moisture and begin to caramelize slightly at the edges.
Add the diced bell pepper and continue cooking for another 4-5 minutes until the peppers become tender and the mixture loses its raw smell. This step develops the chili's foundational flavors—don't rush it. The vegetables should be soft enough to crush between your fingers but not mushy.
Add Spices and Tomato Paste
Stir in the 4 minced garlic cloves and cook for 30 seconds until fragrant—you'll smell that unmistakable garlic aroma. Immediately add the 2 teaspoons cumin, 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 teaspoon dried oregano, and 1.5 teaspoons salt. Stir constantly for 1 minute to toast the spices and release their essential oils.
Then add the ½ cup tomato paste and cook for 2 minutes, stirring frequently. The tomato paste will darken slightly and thicken, forming a rich base for the chili. This step creates the deep umami foundation that carries through the entire dish.
Combine All Ingredients and Simmer
Pour in the 4 cups vegetable broth and bring the mixture to a gentle boil. Stir in the 2 cups Bob's Red Mill 13 Bean Chili Mix and the 2 whole bay leaves, making sure everything is well incorporated. Reduce heat to medium-low and let the chili simmer uncovered for 45 minutes, stirring occasionally.
After 30 minutes, taste the chili and adjust seasoning if needed. You might need an additional ½ teaspoon salt or ½ teaspoon chili powder to reach your preferred balance. The chili should be thick and flavorful, with the beans absorbing the aromatic spices and vegetables.
Finish with Lime Juice and Rest
Remove the chili from heat and stir in the 2 tablespoons lime juice and ½ teaspoon black pepper. The lime juice brightens the flavors and cuts through the richness of the chili. Let the chili rest for 10 minutes off the heat—this allows the flavors to meld and the texture to thicken slightly.
Before serving, remove and discard the 2 bay leaves. Ladle the chili into bowls and serve immediately. The chili should have a thick, hearty consistency with visible bean pieces and a rich, complex flavor profile that balances heat, smokiness, and brightness.
Pro Tips For Making Bob'S Red Mill 13 Bean Chili
- Sauté the Veggies Slow: The recipe says to cook onions, peppers, and garlic until softened, but I learned the hard way—if you rush this, your chili will taste raw and bitter. Take the extra 5 minutes to let them caramelize just a little; it’s the flavor foundation.
- Toast the Chili Mix: Sprinkle the Bob’s Red Mill mix into the pot before adding liquid and stir for 30 seconds on medium heat. This toasts the spices and deepens their flavor—skip it, and you’ll miss that smoky, aromatic kick.
- Don’t Skimp on Broth: The recipe calls for 4 cups, but if you’re using low-sodium broth, add an extra ½ cup. The beans absorb liquid fast, and ending up with a dry chili ruins the texture—better to have a little extra than scrape the bottom.
- Blend Half the Chili: After simmering, take half the chili and blend it smooth, then stir it back in. This creates a silky, rich base that makes the whole dish feel more cohesive—sounds weird, but it works every time.
Best sauces and condiments for this bob's red mill 13 bean chili
Classic Chili Toppings
Fresh avocado slices add creamy texture and healthy fats that balance the chili's heat.
I like to sprinkle vegan sour cream (like Tofutti) on top for a tangy contrast—just a tablespoon per bowl prevents sogginess. Fresh cilantro or green onions add brightness, while crushed red pepper flakes let guests control their spice level. 🌿
Creamy Dairy-Free Options
For extra richness, stir ¼ cup coconut milk into the chili during the last 10 minutes of cooking. The fat content makes it velvety without dairy. Vegan cashew cream (blend ½ cup soaked cashews with ¼ cup water) works too—just whisk it in at the end.
Both options add a luxurious mouthfeel that pairs perfectly with the smoky spices. 🥥
Crunchy Textures
Toasted pumpkin seeds or sunflower seeds provide nutty crunch—sauté ¼ cup seeds in 1 teaspoon olive oil for 3-4 minutes until golden. Pickled red onions (slice ½ small onion thin, soak in ¼ cup apple cider vinegar with 1 teaspoon sugar for 20 minutes) add tangy bite.
For extra protein, top with crumbled tempeh or black beans. 🌶️
Acidic Brighteners
A squeeze of lime wedge at the table enhances the chili's complexity. For a prepped option, mix 2 tablespoons lime juice with 1 teaspoon maple syrup and drizzle over bowls. Pickled jalapeños (store-bought or homemade) add heat and tang—just 2 slices per bowl prevent overwhelming the dish. 🍋
Herbaceous Garnishes
Fresh Mexican oregano (not Italian) adds an earthy depth—sprinkle 1 teaspoon per bowl right before serving. Thinly sliced scallions (white and green parts) provide a mild onion flavor without bulk.
For a smoky touch, dust with ½ teaspoon smoked salt (like Mortons). These garnishes elevate the chili without competing with its robust base. 🌱
Nutrition facts
Frequently asked questions
Can I substitute the Bob's Red Mill 13 Bean Chili Mix with regular dried beans?
Yes, but you'll need to soak and cook them separately first. Use 2 cups total dried beans (like black beans, kidney beans, and pinto beans) and soak overnight. Drain, rinse, then simmer in fresh water for 1-1.5 hours until tender. This prevents a watery chili since pre-mixed blends are already pre-cooked. The flavor will be similar but less convenient!
How can I make this chili spicier without adding heat?
Boost the depth of flavor by adding ½ teaspoon smoked paprika and ¼ teaspoon cayenne pepper during the spice toast. For complexity without heat, try 1 teaspoon chipotle powder in adobo sauce (stir in with the tomato paste). The smoky, earthy notes enhance the chili's richness without overwhelming it.
Why did my chili turn out too thin? How can I fix it?
Thin chili usually means the beans weren't cooked long enough or the broth wasn't reduced properly. For future batches, simmer uncovered for 10-15 extra minutes to thicken naturally. If it's already too thin, mash ½ cup cooked beans against the pot's side to thicken the sauce. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) works too—stir in and simmer 2 minutes.
Can I make this chili in an Instant Pot?
Sauté the onions, peppers, and spices as directed, then add all ingredients except lime juice. Seal the lid, cook on high pressure for 15 minutes, then quick-release. Stir in lime juice at the end. The Instant Pot version cooks faster but may need 5-10 minutes extra simmering to thicken properly.
What's the best way to reheat leftovers?
Reheat chili on the stovetop over medium-low heat with a splash of broth or water to prevent drying. Stir frequently for 5-7 minutes until warmed through. For microwave reheating, cover with a damp paper towel and heat in 1-minute intervals until hot. Add a pinch of salt and lime juice to revive flavors. Never reheat beyond 165°F for food safety.