Flavor-Packed Meatless Chili is so full of taste that you won’t even miss the meat! It’s all about the fresh vegetables and spices that will make your taste buds (and everyone enjoying the chili) happy! For a more traditional chili, try my Grandma’s Homemade Chili.
I’ll be honest—I was quite skeptical about a chili without any meat. If you’re thinking, “How can you even consider chili without meat?!”, I get it. However, I was pleasantly surprised at how satisfying this Meatless Chili turned out to be. The flavors are outstanding, and it has become one of my favorite chili recipes! Plus, it’s incredibly filling!
Flavor-Packed Meatless Chili Recipe
This Meatless Chili is loaded with the perfect ingredients to give it enough flavor to satisfy even the pickiest eaters! Don’t tell your guests there’s no meat and see if they notice! The key is to mix the ingredients and let them simmer to develop the fullest flavor. I’ve used three types of beans in the recipe to make it hearty and satisfying. Serve it with homemade Buttermilk Biscuits to make a complete meal!
Can I Freeze Meatless Chili?
Yes, you can freeze Meatless Chili for future meals, although it tastes best when served fresh and hot. Allow the chili to cool completely before storing it in freezer bags or containers. When you’re ready to enjoy it again, let it thaw in the refrigerator and reheat it in a pot over medium heat. The flavor might diminish slightly after freezing, but it’s still worth saving for your next chili night!
Ingredients
- 2 tablespoons extra virgin olive oil (30 ml)
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 large carrots, peeled and finely diced
- 2 serrano chili peppers, finely diced
- 1½ teaspoons garlic, minced (8 g)
- 2 tablespoons tomato paste (30 g)
- 2 cans (15.5 ounces each) black beans, drained and rinsed (440 g each)
- 1 can (15.5 ounces) pinto beans, drained and rinsed (440 g)
- 1 can (28 ounces) diced tomatoes (800 g)
- 3 cups vegetable broth (700 g)
- 2 tablespoons chili powder (30 g)
- 1 tablespoon cumin (15 g)
- ½ teaspoon kosher salt (2.5 g)
- ¼ teaspoon black pepper (1.25 g)
Instructions
- Sauté the vegetables: Heat the oil over medium heat in a large heavy-bottomed pot. Add the onion, bell pepper, carrots, and serrano peppers. Sauté until the vegetables are soft, about 8-10 minutes.
- Add garlic: Add the garlic and cook for 1 more minute.
- Combine ingredients: Add the tomato paste, diced tomatoes, and beans. Stir to combine.
- Add spices and broth: Add the vegetable broth, chili powder, cumin, salt, and pepper.
- Simmer: Bring the mixture to a boil. Reduce the heat and let it simmer for 30-60 minutes, stirring occasionally.
Enjoy your flavorful and hearty Meatless Chili!
