No Meat Chili
Warm, hearty, and bursting with bold flavors, our No Meat Chili is a vibrant twist on a classic comfort food, perfect for vegetarians and plant-based eaters. Packed with an array of nutrient-rich vegetables like zucchini, carrots, and bell peppers, and loaded with satisfying kidney beans and black beans, this robust recipe delivers protein and nourishment without compromising on taste. A medley of spices—including chili powder, cumin, and smoked paprika—creates a smoky, slightly spicy depth, while the optional jalapeño and cayenne pepper add customizable heat. Simmered in crushed tomatoes and vegetable broth for maximum flavor, this easy-to-make chili is ideal for weeknight dinners or game-day gatherings. Serve it hot, topped with fresh cilantro and lime wedges for a bright finish. Perfect for meal prep and leftovers, this meatless chili is your new go-to dish for wholesome comfort food. Keywords: vegetarian chili, vegan recipe, plant-based chili, no meat chili, vegetable chili, hearty chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Bell peppers, diced (red, green, or yellow)
- 4 cloves Garlic cloves, minced
- 1 small Jalapeño, finely chopped (optional)
- 1 large Carrot, diced
- 1 medium Zucchini, diced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, canned, or frozen)
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 2 teaspoons Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoons Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 lime Lime wedges (for serving)
Instructions
Heat a large pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering.
Add the diced onion and sauté for 2-3 minutes until it begins to soften.
Stir in the bell peppers, minced garlic, jalapeño, carrot, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir to coat the vegetables evenly with the spices.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the crushed tomatoes and vegetable broth, stirring to combine.
Add the drained kidney beans, black beans, and corn kernels to the pot. Stir well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chili and adjust the seasonings, adding more salt, pepper, or spices if needed.
Serve hot in bowls, garnished with fresh cilantro and a wedge of lime for added brightness.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 586 mg | 25% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.4 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1365 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
