This chili looks, smells, and tastes like traditional chili, but without the beef and cheese. It will be a hit with everyone at your table because it’s so filling and flavorful. Top with a little avocado and cilantro, and serve with Burrito Bowl salad.
Chili
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 6 to 8 (makes 9.5 cups) 1x
Scale
Ingredients
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 medium green bell pepper, seeded and chopped (about 1½ cups)
- 1 medium yellow or orange bell pepper, seeded and chopped (about 1½ cups)
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 3 ribs celery, chopped (about 1 cup)
- 2 cans diced tomatoes (15 ounces each; about 3 cups), undrained
- 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked pinto beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- 1½ cups corn kernels (cooked or raw; drain if canned)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 cup loosely packed cilantro leaves, chopped (plus extra for garnish)
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water begins to sputter, add the onion, bell peppers, and celery, and cook, stirring, for 5 minutes, adding a little water as needed.
- Stir in the tomatoes, beans, corn, chili powder, oregano, garlic, and cumin. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 25 minutes.
- Stir in the cilantro. Serve as is or garnished with chopped cilantro and/or avocado.
Notes
If you would like a ground beef texture in your chili, crumble some cooked Veggie Burger patties into the chili about 10 minutes before it’s done cooking.
Nutrition
- Serving Size: ⅛ recipe (about 1.2 cups)
- Calories: 296
- Sugar: 8.2g
- Sodium: 121mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 39.2g
- Fiber: 17.1g
- Protein: 16.9g
- Cholesterol: 0
If you make this recipe and enjoy it, please share a comment below or on my Facebook page. If you'd like to print this recipe, use the green "Print" button near the top-right of the recipe. Learn more about the Straight Up Food Cookbook here. Thank you!
SOoo yummy... I had some extra black-eyed peas on hand so I subbed them for the pintos. Thanks for the suggestions on Eden's beans and Pomi tomatoes! And I added some chipotle chili powder and cayenne b/c I like a smoky kick! I love how quickly this comes together.
Thanks Gwen! Yes, this is a favorite of mine too, so easy; a good potluck dish too. 🙂
I am afraid of GMO corn. Could you recommend a substitute for corn?
Hi Mark, you can just leave it out or maybe add some cooked barley or peas. 🙂
Do you drain the cans of beans first?
Hi Kari, I always do and rinse them. 🙂
This recipe looks great, but thanks to non labeling on GMO's, I would emphasize buying organic canned tomatoes and non GMO corn. (Trader Joe's corn is non GMO and they have tons of organic product.)
Veggie Chili is one of my five favorite recipes of yours that I have tried so far (out of roughly a dozen). Being a chili lover I was at first skeptical, but the flavor is excellent and sweet, perhaps from the 3 bell peppers (and the young corn I used). I like the idea of gwenoatman above who suggests adding heat and smoke with some cayenne and chipotle, but my girlfriend prefers the recipe mild as written. The only change I make is to add a few more beans cooked up from dry or a 20 oz can.
Thanks for the comment Casey! 🙂 Great to hear!
Excellent Chili!
Woo hoo! Thanks 😉
Does anyone know the calorie content? Got a pot of this going and my doc has me on 1200 cal. daily. Smells wonderful!
Hi, I don't calculate nutrients, but you can do it here if you like: http://cronometer.com/ 🙂
This is excellent!
Yay! 😉
Thanks Cathy!
no printer friendly version of this? waste of paper!
The "Print" button is just under the photo, at right.
Hi Cathy!
Recently I read that for meat substitute, jackfruit gave the most close taste and texture. Have you ever tried cooking using jackfruit? If you do, hope to see a recipe with it soon!
Love,
Nona
Hi Nona, I never have; I'll have to put that on my "to try" list. 😉
I am new to the game... 🙂 Do you think that adding cooked Bulgur or Barley would give it a "meaty" texture or heft (can you even USE that word in cooking?!)? P.S. I have the cook book and due to Health Issues you, this book and website have been my salvation. Thank you.
Hi Kami, that's great to hear! So glad! 🙂 You can use Bulgar or barley, sure. They are glutenous grains, so I don't use them (as my recipes are gluten-free) but if you don't have an issue with gluten, feel free to add them. I usually say "hearty" but "heft" works too!
I used about a bag and a half of Trader Joe’s frozen pepper strips instead of whole bell peppers, a can of green chiles and a teaspoon of smoked paprika. I also added an extra can of beans.
It was terrific! This will become one of my staples now.
Thanks for the great recipe!
Hi. Sounds delicious. Will this freeze well?
I think it would. 🙂
Love this chili I made yesterday! I added an anaheim pepper with no seeds and it gave it even more zing since my hubbie likes more spice. Really good and my non-vegan family loved it too.
I am a huge fan of your recipes. Thanks so much!
Thanks Michelle! 😉
This month I made the leap to Plant based eating! So I am delighted to have found your website. I know I'll be back often, because just the names of the dishes are inviting to me. They are meals that I want to make part of my repertoire.
Last night I made this chili. It turned out well and I have lots in the fridge for the weekend and the beginning of next week. So . . . batch cooking, and nutrition, and flavour all packed into one pot of yumminess. Win, win, win. Thank you so much for all your hard work.