Five Bean Baked Chili

4th of July/Bar-B-Que, American, Autumn, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Low-Sugar, Lunch, Main Dish, Meals, One-Pot Meals, Recipes, Season, Side Dish, Slow Cooker, Soup, Spring, Stovetop, Summer, Type of Dish, Winter
  • By Sarah Koszyk, MA, RDN on
  • October 24th, 2012

Five Bean Baked Chili
Prep time
Cook time
Total time
This is the best recipe to use for parties, picnics, BBQs, events and so much more! It makes a big batch which is perfect for sharing and many times there’s even leftovers. I have to give props to my Fabulous friend, Cindy Densmore, for giving me the original version of this awesome recipe. My tweaked version is below:
Recipe type: Chili
Cuisine: American
Serves: 12
  • 4 cans of any kind of beans + 1 can baked beans (I like using garbanzo, kidney, black, chili, and baked beans for a variety of color)
  • 1 pound 96% fat free ground beef
  • 1 pound 97% fat free turkey bacon
  • 2 tablespoon mustard
  • ¼ cup ketchup
  • 8 ounce can tomato sauce
  • 4 tablespoon brown sugar
  • 1 onion, diced
  • 1 tablespoon garlic, minced
  1. Bake the bacon in a tinfoil-lined pan for easy clean-up at 350 Bake. (this takes about 10-15 minutes so you can do all the other steps while the bacon cooks). Once it’s cooked, chop the bacon and put it in the dutch oven or pot.
  2. Chop the onions and mince the garlic.
  3. Saute in the dutch oven or pot.
  4. Brown beef in the dutch oven or pot.
  5. Add all the remaining ingredients to the dutch oven or pot OR put in a crockpot.
  6. Cook for about 30 minutes to warm up and mix all the flavors. If using a crockpot, cook on HIGH for 30 minutes or LOW for 2 hours. Serve when warmed. TIP: This tastes even better the next day! If making for a party, make it the night before and just warm up to serve.
Nutrition Information
Serving size: ¾ cup Calories: 382 Fat: 10.6 Saturated fat: 3.1 Carbohydrates: 45.3 Sugar: 9.5 Sodium: 758 Fiber: 14.1 Protein: 28 Cholesterol: 57.5


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3 responses to “Five Bean Baked Chili”

  1. Phil says:

    I love your Chile recipe – it is yummy. Please do let your readers know that any can of the beans could substituted with 2 cups of their own “home-made” cooked beans. For example, when I cook a pound of dried garbanzo beans, I use part for hummus and freeze the rest for any recipe which asks for cooked beans. Thank you for all your great suggestions!

  2. […] Comfort Recipe? Hands down, my 5 Bean Baked Chili: it’s our go to for comfort, parties and just […]

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