Soups & Stews
This Bob's Red Mill 13-bean chili recipe transforms pantry staples into a hearty, protein-rich stew that simmers with smoky depth and satisfying texture. The secret lies in slow-cooking dried beans with aromatic spices, creating a chili so flavorful it rivals meat-based versions.
I developed this recipe after years of perfecting vegetarian chili—balancing earthy beans, rich tomato base, and warming spices for a dish that feels both comforting and sophisticated.
The beauty of this chili is its versatility: use Bob's Red Mill's 13-bean blend for maximum texture and nutrition, or substitute individual beans if needed. A pressure cooker cuts the cooking time to 45 minutes while maintaining deep flavor, though traditional stovetop simmering yields the most complex taste.
The chili thickens naturally as it cooks, creating a velvety consistency without requiring extra thickeners—just let those beans work their magic.
What you'll end up with is a smoky, hearty chili with tender beans, caramelized onions, and layers of spice that develop beautifully over time. The aroma alone will fill your kitchen with warmth, while each bite delivers a perfect balance of earthy, smoky, and slightly sweet flavors.
Serve it with cornbread, avocado slices, or a dollop of sour cream for the ultimate vegetarian comfort meal.
Perfect for meal prep, potlucks, or cozy weeknight dinners, this chili keeps well for up to 5 days in the refrigerator or freezes beautifully for months. The longer it sits, the deeper the flavors become—proof that patience pays off in every spoonful. Let's get cooking!
Ingredients for bob's red mill 13 bean chili
Pantry staples that pack a protein punch and smoky flavor explosion.
| Ingredient | Amount | Notes |
|---|---|---|
| Bob's Red Mill 13-Bean Blend 🌱 | 2 cups | Dry, rinsed before cooking |
| Yellow Onions 🧅 | 2 whole | Diced, medium size preferred |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Canned Tomato Sauce 🍅 | 2 cups | No salt added, crushed tomatoes work |
| Diced Tomatoes 🍅 | 1 can | 14.5 oz, fire-roasted preferred |
| Vegetable Broth 💧 | 3 cups | Low-sodium preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked variety for depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for richer flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano preferred |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Brown Sugar 🍚 | 1 tbsp | Lightly packed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
The Bob's Red Mill 13-bean blend is the star here—grab the pre-mixed bag at any grocery store or order online for that perfect texture blend. Trader Joe's and Whole Foods always carry it, but check the bulk section if you're at a natural foods store. If you can't find the blend, black beans, kidney beans, and pinto beans work well together. For the spices, Penzeys Spices has the best smoked chili powder, but regular grocery store brands work too—just make sure they're not ancient. The fire-roasted diced tomatoes add natural sweetness without extra sugar, and Muir Glen is my go-to brand for that perfect balance.
No 13-bean blend? Mix black beans, kidney beans, pinto beans, and chickpeas for a similar texture. Short on chili powder? Smoked paprika at half the amount gives that smoky kick. The vegetable broth can be swapped for water plus 1 tsp bouillon powder if needed, though you'll lose some depth. For extra richness, stir in 1 tbsp tomato paste at the start. The onions and garlic should be diced small—food processor works great—but don't skip the caramelization time. That's where the magic happens. If you're using a pressure cooker, skip the initial sauté and add everything at once.
This chili tastes even better the next day as flavors meld—double batch for leftovers. Keeps for 5 days in the fridge or 3 months frozen. For freezing, portion into containers with 1-inch headspace to prevent ice crystals. Reheat gently on the stove with a splash of broth to restore that velvety texture. The beans get even more tender the longer they cook, so don't rush it. Serve with warm cornbread or avocado slices for the ultimate comfort meal.
Why You'll Love This Recipe
- Here’s what sold me: a single bag of Bob’s Red Mill 13-bean blend stretches forever. Pair it with pantry staples (onions, garlic, canned tomatoes), and you’ve got a meal that feeds six for under $10. Plus, the leftovers? They taste just as good the third day—no sad, watery chili here. My wallet and my taste buds thank me.
- One-Bowl Magic: I swear by this recipe because it’s literally dump-and-simmer. No measuring cups, no fuss—just toss in the Bob’s Red Mill 13-bean blend (already prepped with lentils, pinto, black beans—chef’s kiss), chop an onion and garlic, add the canned tomatoes and sauce, and let it do its thing. My lazy Sundays just got a lot cozier.
- Deep, Smoky Richness: That 13-bean mix? It’s a flavor bomb. The lentils hold texture while the pintos and black beans melt into the tomato sauce, creating this perfect balance of hearty and creamy. Honestly, the first time I made it, I took three bites and thought, “This is the chili I’ve been missing.” The onions caramelize right in the pot, adding a sweetness that makes it taste like it simmered for hours.
- Game for Any Day: Between us, this chili is my secret weapon for meal prep. Make a double batch on Sunday—it reheats beautifully—and you’ve got lunch for the week. Too fancy for a Tuesday? Top it with shredded cheese and sour cream for a quick dinner. Even my picky teenagers ask for seconds when I serve it with cornbread.
Step-by-step instructions for bob's Red Mill 13 bean chili
Transform pantry staples into a hearty, smoky chili bursting with texture and depth.
Sauté Aromatics Until Fragrant
Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the 2 whole yellow onions, diced into ¼-inch pieces, and cook for 8-10 minutes until softened and translucent. You'll know they're ready when they release their sweet aroma and the edges begin to caramelize slightly.
Push the onions to the side of the pot and add the 4 cloves garlic cloves, minced. Stir for 30 seconds until the garlic becomes fragrant—this prevents it from burning. Here's the thing: garlic burns in seconds, so keep your eye on it. If the pan starts to smoke, reduce the heat slightly. The onions should be the base flavor, but the garlic adds that essential aromatic punch that makes chili sing.
Build the Chili Base with Spices and Tomatoes
Add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, and 1 tablespoon brown sugar. Stir vigorously for 1 minute to toast the spices and release their oils—this is where the chili gets its deep, complex flavor. You'll see the spices darken slightly and smell that earthy, smoky aroma developing.
Pour in the 2 cups canned tomato sauce and 1 can diced tomatoes (with juices), stirring to combine. Let the mixture simmer for 5 minutes until the tomatoes break down and the spices meld together. This step ensures your chili has a rich, balanced foundation before adding the beans. Don't rush this—it's the flavor backbone of your chili.
Simmer Beans and Broth for Hearty Texture
Rinse the 2 cups Bob's Red Mill 13-Bean Blend under cold water to remove any dust, then add them to the pot. Pour in the 3 cups vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 45-60 minutes, stirring occasionally. You want the beans to absorb the flavors while softening but still maintaining their texture—this blend should be tender but not mushy.
Here's the critical part: if the chili looks too thick after 30 minutes, add ½ cup water to loosen it. The beans will release starch as they cook, and you want a chili that's rich but not gluey. Taste occasionally and adjust seasoning with 1 teaspoon salt and ½ teaspoon black pepper—this is where you can tweak the balance of heat and salt to your preference.
Finish with Bay Leaves and Rest for Depth
Add the 2 whole bay leaves and continue simmering for another 15-20 minutes. The bay leaves will infuse the chili with their piney, herbal notes, adding another layer of complexity. As it simmers, you'll notice the flavors melding together—smoky, sweet, and slightly spicy. This is the moment that matters: let the chili develop its own character without interference.
Once the beans are tender and the chili has reached your desired consistency, remove the bay leaves and let the chili rest for 10 minutes off the heat. This resting period allows the flavors to fully integrate and the chili to thicken slightly. Real talk: the first taste right after cooking might be amazing, but letting it sit elevates it to restaurant-quality. Serve warm with cornbread or over rice to soak up every last bit of that smoky, bean-packed goodness.
Pro Tips For Making Bob'S Red Mill 13 Bean Chili
- CRUSH THE BEANS FIRST: That 13-bean blend won’t soften evenly if you just toss it in raw. Pulse the dried beans in a food processor for 10 seconds—just enough to crack the skins—before adding to the pot. I learned this the hard way when my chili turned to mush after 4 hours, and now my beans break down perfectly in 2-2.5 hours.
- SWEAT THE ONIONS LOW: Don’t rush this step. Cook the onions and garlic in olive oil over medium-low heat for 10-12 minutes until they’re deep golden, not just translucent. My grandmother swore by this, and she was right: skipping this makes the chili taste flat and one-dimensional.
- WATCH THE TOMATO WATER: Drain the canned tomatoes and the tomato sauce—but save the juice. Use it to thin the chili to your preferred consistency, but don’t overdo it. I used to ignore this, and my chili would either be too thick or watery. Aim for about 1-2 cups of reserved juice total.
- SALT IN LAYERS: Add half the salt when you start the beans, then taste again after 1.5 hours. The beans absorb flavor over time, so don’t dump it all in at once. I was skeptical until I tried it—now my chili never tastes bland, even after sitting overnight.
Best sauces and condiments for this bob's red mill 13 bean chili
Classic Avocado Cream
Top your chili with a creamy avocado mixture that balances the smoky heat. Mash 1 ripe avocado with ¼ cup sour cream, 1 tbsp lime juice, and a pinch of salt.
Spread this over each serving for a cool, velvety contrast that enhances the chili’s depth. I love adding a sprinkle of fresh cilantro for brightness. 🥑
Smoky Chipotle Sour Cream
Elevate your chili with a tangy, smoky topping by mixing ½ cup sour cream with 1 tsp chipotle powder and ½ tsp smoked paprika. This adds a subtle kick and smoky warmth that pairs perfectly with the chili’s earthy flavors.
Serve immediately to preserve the creaminess. For extra richness, stir in 1 tbsp Greek yogurt.
Crunchy Tortilla Strips
Add texture with crispy tortilla strips! Cut 1 corn tortilla into thin strips, brush with 1 tsp olive oil, and bake at 375°F for 8-10 minutes until golden.
Sprinkle with ½ tsp chili powder while warm for a spicy crunch. These strips soak up the chili beautifully and add a satisfying bite. 🌯
Pickled Red Onions
Brighten the dish with quick-pickled onions. Thinly slice ½ red onion and soak in ¼ cup apple cider vinegar, 1 tsp sugar, and ¼ tsp salt for at least 15 minutes.
The tangy crunch cuts through the richness, adding a refreshing contrast. Store leftovers in the fridge for up to 1 week.
Fresh Cilantro-Lime Garnish
Finish with a burst of freshness by mixing 2 tbsp chopped cilantro with 1 tsp lime zest and a squeeze of lime juice. Sprinkle over the chili just before serving to preserve its vibrant color and aroma.
This simple garnish adds a citrusy lift that balances the smoky, earthy flavors. 🍋
Shredded Cheese Options
Add a melty, cheesy finish with shredded Monterey Jack or cheddar cheese. Sprinkle ¼ cup cheese over each serving and let it melt for 2-3 minutes under a broiler or in the microwave. For a vegan option, use nutritional yeast or dairy-free cheese shreds for a similar umami boost.
Nutrition facts
Frequently asked questions
Do I need to soak the Bob's Red Mill 13-bean blend before cooking?
No soaking is required for this recipe! The 13-bean blend cooks beautifully in 45-60 minutes of simmering, thanks to the variety of beans that soften at different rates. Rinsing them first removes dust, but skipping soaking saves time while keeping the beans tender. For extra speed, use a pressure cooker—it cuts cooking time to just 45 minutes!
Can I substitute the 13-bean blend with individual beans?
Use a mix of black beans, kidney beans, pinto beans, and chickpeas for similar texture. Aim for 2 cups total of dried beans, rinsed well. The blend’s magic comes from the variety—each bean adds a different texture and flavor. If you’re short on time, canned beans work in a pinch, but dried beans develop deeper flavor when simmered.
Why does my chili taste too thick or gluey?
Beans release starch as they cook, which thickens the chili. If it gets too thick after 30 minutes, stir in ½ cup water or broth to loosen it. For a smoother texture, mash 2-3 beans with a fork before adding them to the pot. Avoid over-simmering—45-60 minutes is perfect for tender beans without mushiness.
How can I make this chili spicier?
Boost the heat by adding ½ teaspoon extra cayenne pepper or 1 teaspoon chipotle powder with the other spices. For a smoky kick, stir in 1 teaspoon smoked paprika or a dash of hot sauce at the end. If you love fire, add ½ teaspoon red pepper flakes too—but taste as you go!
Can I make this chili in a slow cooker or Instant Pot?
Yes! For a slow cooker, sauté the onions and garlic first, then transfer everything to the pot and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, sauté the aromatics, add all ingredients, and pressure cook for 20 minutes (natural release). The pressure cooker version is ready in 45 minutes—perfect for busy weeknights!