This Vegetarian Chili Recipe is full of color and flavor. It uses tomatoes, two types of beans, and zesty flavors like salsa and southwestern corn. Don’t let the MeatLESS scare you away from this simple, fast chili. It’s hearty and delicious.
Hearty Meatless Chili recipe
When I’m trying to figure out what to feed the family each night, I tend to gravitate toward main dishes that are simple and filling like slow cooker sloppy joes, ham and broccoli casserole and this filling vegetarian chili.
When it comes to chili, there are so many types and since chili is one of our favorite meals to eat we’ve tried a lot of different chili recipes like Cincinatti Style Chili and leftover pot roast chili.
Are you ready to make this recipe? Let’s make sure you have all of the ingredients…
Ingredients for this chili
- Kidney beans – I used light red. You can use light or dark
- Black beans – rinsed
- Stewed tomatoes
- Fiesta-style can of corn – also called Southwest Corn. This is corn with red and green peppers.
- Chunky salsa – I used mild, but you can use hot to add more flavor
- Spices – cumin and chili powder
- Optional toppings: shredded cheese, avocado chunks, and sour cream
How to make Meatless Chili
- Combine all of the ingredients in a large pot over medium/high heat
- Mix well
- Bring to a boil, reduce heat, and simmer for about 15 minutes
Expert Tip
- Of course, chili is always best the next day, so feel free to make this in advance.
- This chili has a mild flavor. Add hot spices or hot salsa to kick things up a notch.
- Easily make this in the slow cooker. Add all of the ingredients into a slow cooker and cook on high for 4-6 hours.
Flavor Variations
Broth: Add vegetable broth for a little more flavor. Omit the liquid from the beans if you add broth.
Vegetables: Add more vegetables like mushrooms, zucchini, carrots, and celery.
Beans: You can change up the beans and use Garbanzo beans, or pinto beans in place of black or kidney beans.
FAQs
What Can I Add to My Chili to Make It More Flavorful?
I like to add a blend of garlic powder, mustard powder, onion, powder, and salt to my chili recipes. You can also add sliced jalapenos, red pepper, or dried chiles.
Can I Freeze This Chili?
Yes. This chili is a good recipe for freezing. It can be frozen for up to 3 months. You can reheat it in a pot on the stove from a frozen chunk of chili or thaw it overnight in the fridge and reheat it on the stove.
Serving Suggestions
Chili is the perfect complement to cornbread like this Mexican-style cornbread, Jalapeno Cornbread, and Sweet cornbread muffins.
Salad is always a good side to any type of soup like this candied pecan and apple salad, or homemade Caeser salad with dressing.
Drinks that pair well with a warm bowl of chili are mulled cider, or white hot chocolate.
More Recipes You’ll Love
Watch My Video on Making Veggie Chili
Printable Recipe
Hearty Meatless Chili
Ingredients
- 2 15 oz. cans of Kidney Beans – I used light red
- 1 15 oz. can of Black Beans – drained and rinsed
- 2 14 oz. cans of Stewed Tomatoes
- 1 14 oz. can of Southwest Style Corn
- ½ Cup Chunky Salsa
- 1 Tbsp. Ground Cumin
- 2 tsp. Chili Powder
Optional Toppings
- Sour Cream
- Shredded Cheddar Cheese
Instructions
- In a large pot, over medium/high heat, combine all of the ingredients.
- Bring to a boil, reduce heat, and simmer for about 15 minutes
- You are done! Enjoy! Of course chili is always best the next day, so feel free to make this in advance
Notes
Nutrition
~Melissa – KidFriendlyThingsToDo.com
