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.

REd Bowl of Meatless Chili with Garnish

Meatless Chili

I am going to be honest here…I was a little (okay, a lot) skeptical of chili without any meat. How can it even be considered 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 - Overhead View

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!

Ingredients for Meatless Chili

Can I Freeze Meatless Chili?

Meatless Chili can definitely be frozen for future meals, but it is much better served fresh and hot. If you do freeze the prepared chili, be sure to let it cool down completely before storing it into freezer bags or containers. When you heat up the chili again, let it thaw in the refrigerator and reheat it over medium heat. Although the chili may lose a little flavor after being frozen, that is no reason to toss the extra! Save it for your next chili, or chilly, night!

Bowl of Meatless Chili
5 from 1 vote

Meatless Chili

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
No one will miss the meat in this flavorful and filling Meatless Chili!


  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, peeled and finely chopped
  • 2 serrano chili peppers, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 15.5-ounce cans black beans, drained and rinsed
  • 1 15.5-ounce can pinto beans, drained and rinsed
  • 1 28-ounce can diced tomatoes
  • 3 cups 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. Once the oil starts to sizzle, 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, and stir to coat.
  • Add broth, chili powder, cumin, salt, and pepper.
  • Bring to a boil then reduce heat and simmer for 30-60 minutes.

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