Meatless Chili is so full of flavor that you will not even miss the meat! It’s all about the fresh vegetables and spices that will make your tastebuds (and everyone eating the chili) happy! Try my Grandma’s Homemade Chili for a more traditional chili.
I am going to be honest here…I was a little (okay, a lot) skeptical of chili without any meat. I know what you’re thinking, “how can you even consider a chili without meat?!?” Well, this skeptic (me) was pleasantly surprised to be very satisfied with this Meatless Chili. The flavors did not disappoint, and I have to say that this could be one of my favorite chilis right now! Plus, it even filled me up!
Meatless Chili Recipe
Meatless Chili is packed with the perfect ingredients to give it enough flavor to satisfy even the pickiest chili eaters! Don’t even tell your guests that there is no meat in here, and see if they notice! It is simply a matter of mixing in the ingredients and letting them simmer for the fullest flavor. You will also notice I used 3 cans of beans in the recipe to help fill you up! Serve it with homemade Buttermilk Biscuits to really show off!
Can I Freeze Meatless Chili?
Meatless Chili can be frozen for future meals, but it is much better served fresh and hot. Be sure to let the chili cool down completely before storing it in freezer bags or containers. When you are ready to eat the chili, let it thaw in the refrigerator and reheat it in a pot over medium heat. The chili may lose a little flavor after being frozen, but that is no reason to toss the extra! Save it for your next chili (or chilly) night!
- 2 tablespoons extra virgin olive oil
- 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
- 2 tablespoons tomato paste
- 2 cans (15.5 ounces each) black beans, drained and rinsed
- 1 can (15.5 ounces) pinto beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes
- 3 cups (705 g) vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Heat oil over medium heat in a large heavy-bottomed pot. Add onion, bell pepper, carrots, and serrano pepper. Sauté until soft (about 8-10 minutes).
- Add garlic and cook for 1 more minute.
- Add tomato paste, tomatoes, beans. Stir to combine.
- Add broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil. Reduce heat and simmer for 30-60 minutes, stirring occasionally.
Did you make this recipe?
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