Best 7 Vegetarian Beanless Chili Recipes
Feast your taste buds on a delectable journey with our diverse collection of vegetarian beanless chili recipes, curated to tantalize your palate and cater to various dietary preferences. From the classic and comforting traditional chili to innovative takes on this beloved dish, our recipes offer a symphony of flavors that will warm your soul and leave you craving more. Indulge in the hearty and robust Traditional Vegetarian Chili, featuring an array of colorful vegetables simmered in a rich tomato-based broth, seasoned to perfection with a blend of aromatic spices. For a smoky and flavorful twist, try our Chipotle Black Bean Chili, where smoky chipotle peppers add a delightful depth of flavor to the hearty combination of black beans, corn, and vegetables. If you prefer a lighter and brighter chili, our Summer Corn and Zucchini Chili is a vibrant symphony of fresh corn, zucchini, and bell peppers, simmered in a tangy tomato broth. And for those seeking a unique and flavorful experience, our Sweet Potato and Black Bean Chili offers a delightful twist with the addition of sweet potatoes and black beans, creating a sweet and savory harmony. Whichever recipe you choose, our vegetarian beanless chili collection promises an explosion of flavors that will satisfy any chili lover.
Let's cook with our recipes!
THE BEST VEGETARIAN CHILI EVER
This is actually THE BEST vegetarian chili recipe you'll ever make! You won't believe there isn't any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Chili Dinner Gluten Free Grain Free Nut Free Vegan Vegetarian
Time 1h
Number Of Ingredients 27
Steps:
- Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
- Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.
Nutrition Facts : ServingSize 1 serving about 1 1/2 cups, without toppings), Calories 260 kcal, Fat 3.1 g, SaturatedFat 0.3 g, Carbohydrate 53.4 g, Fiber 15.5 g, Sugar 11.4 g, Protein 13 g
EASY NO-BEAN CHILI
Chili, without the beans-just beef, tomatoes, onions, and lots of great spices. Make it ahead, freeze the leftovers, and eat it for days.
Provided by Nick Evans
Categories Dinner Freezer-friendly Make-ahead
Time 50m
Yield 6
Number Of Ingredients 23
Steps:
- Add the tomatoes and beef stock to the chili: Use the liquid to scrape up any bits stuck to the pan.
Nutrition Facts : Calories 491 kcal, Carbohydrate 26 g, Cholesterol 135 mg, Fiber 6 g, Protein 49 g, SaturatedFat 8 g, Sodium 777 mg, Sugar 12 g, Fat 22 g, ServingSize 6 servings, UnsaturatedFat 0 g
THE BEST VEGETARIAN CHILI IN THE WORLD
Break out your soup pot and fix up a batch of this delicious, spicy vegetarian chili today! It's ready in no time, and packed with vegetables, beans - and flavor!
Provided by calead910
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 58.7 g, Fat 7.9 g, Fiber 18.1 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 2571.2 mg, Sugar 11.6 g
VEGETARIAN BEANLESS CHILI
like the taste of chili but hate beans? me too! you could use real ground beef if you wanted (equivalent is 1lbs before cooking) and throw in a can of beans i suppose but i like it like this. lots of flavor, tons of healthy veggies and protein. really low fat unless you load it with sour cream and cheese. freezes really well and you can make it really fast (but not as healthy) with instant rice. feel free to throw in whatever veggies you have left over. tonight i'm adding celery, green pepper, and mushrooms! nom nom nom
Provided by spiritussancto
Categories One Dish Meal
Time 1h10m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- Chop the veggies into 1/2 inch pieces, toss directly into a large soup pot.
- Mince the garlic, add and cook them in a little olive oil till the onions are clear and the carrots are starting to get a bit soft. (You should be able to cut a carrot in half with the wooden spoon but not really easily).
- If using any other veggies add them so they're also about half cooked at the same time.
- Add canned tomatoes and use the can to measure and add an equal amount of water; stir.
- Crumble the veggie ground beef in, add spices and stir. At this time you can taste and adjust seasonings. The thickness should be about what you want as a finished product.
- Bring to a gentle boil.
- Now add the rice and the amount of water it will absorb (check the package, they vary) and simmer until rice and veggies are all soft and flavors combined.
- Serve topped with sour cream, and grated cheddar, and bread or a simple salad.
Nutrition Facts : Calories 373.4, Fat 8.8, SaturatedFat 1.1, Sodium 977.7, Carbohydrate 49.3, Fiber 10.4, Sugar 9.3, Protein 26.4
CONTEST-WINNING VEGETARIAN CHILI
My husband and I love vegetarian Dutch oven recipes-and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. -Marilyn Barilleaux, Bothell, Washington
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook zucchini, onions and peppers in oil over medium-high heat until tender. Add garlic; cook 1 minute., Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 131 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 622mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BEANLESS CHILI
Whenever my mother would make chili, I'd pick the hamburger out & just eat it. I can't stand beans, which is why this chili gets a thumbs-up from me! Based off the Skyline Chili (I saw a show on the food network & went off hunting down a recipe for it) This also freezes beautifully (which is good, seeing as how much it makes!)
Provided by Lampie
Categories Meat
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp.
- Brown the ground beef with the onions & garlic. When browned, add all the other ingredients.
- Cover & simmer for 3+ hours, stirring occasionally.
- Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
Nutrition Facts : Calories 398.9, Fat 26.6, SaturatedFat 8.8, Cholesterol 92.5, Sodium 369, Carbohydrate 13, Fiber 3.6, Sugar 5.8, Protein 27.6
INSANELY EASY VEGETARIAN CHILI
This chili is SO easy to make. You can pretty much throw whatever you have into the pot and it'll be great. (I added some leftover salsa once.) It's very colorful, not to mention delicious.
Provided by Tia the Baker
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
- Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 29 g, Fat 3 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 423.3 mg, Sugar 6.8 g
Tips:
- Use a variety of vegetables. This will give your chili a more complex flavor and texture. Some good options include bell peppers, onions, carrots, celery, and corn.
- Don't be afraid to experiment with different spices. Chili is a great dish to get creative with. Some common spices used in chili include chili powder, cumin, oregano, and paprika. However, you can also try adding other spices like cinnamon, nutmeg, or even chocolate.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
- Serve with your favorite toppings. Some popular toppings for chili include cheese, sour cream, onions, and cilantro.
Conclusion:
Vegetarian beanless chili is a delicious and hearty dish that is perfect for a cold night. It is also a great way to use up leftover vegetables. This chili is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy vegetarian meal, give this recipe a try.
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