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.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and warm until shimmering.

Step 2

Add the diced onion and sauté for 2-3 minutes until it begins to soften.

Step 3

Stir in the bell peppers, minced garlic, jalapeño, carrot, and zucchini. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.

Step 4

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.

Step 5

Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.

Step 6

Pour in the crushed tomatoes and vegetable broth, stirring to combine.

Step 7

Add the drained kidney beans, black beans, and corn kernels to the pot. Stir well.

Step 8

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.

Step 9

Taste the chili and adjust the seasonings, adding more salt, pepper, or spices if needed.

Step 10

Serve hot in bowls, garnished with fresh cilantro and a wedge of lime for added brightness.

Nutrition Facts

Serving size	2856.7 grams (2856.7g)

Amount per serving	% Daily Value*
Calories	1802

Total Fat 42.90g	55%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 4.10g
Cholesterol 0mg	0%
Sodium 3948mg	172%
Total Carbohydrate 297.40g	108%
Dietary Fiber 85.40g	305%
Total Sugars 68.90g
Protein 77.90g	156%

Vitamin D 0IU	0%
Calcium 642mg	49%
Iron 33mg	185%
Potassium 6925mg	147%

*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.

Source of Calories

Fat: 20.5%

Protein: 16.5%

Carbs: 63.0%