vegetable chili

A spicy beanless veggie chili soup that takes full advantage of your summer garden bounty!

Beanless Veggie Chili Soup

olive oil broth

onion

garlic (minced)

green bell pepper

red bell pepper

carrots

jalapeño pepper (seeds and ribs removed, minced)

banana pepper (seeds and ribs removed, minced)

zucchini (diced (about 2 cups))

eggplant (diced (about 2 cups))

chili powder

smoked paprika

cumin

oregano

(28 oz) diced tomatoes

vegetable broth

salt/pepper

liquid smoke ((optional))

cilantro ((for garnish))

In a big soup pot over medium heat, heat the oil and sauté the onion for about 4 to 5 minutes, until soft and translucent.

Add the garlic, carrots, green and red bell peppers, banana pepper and jalapeño pepper and sauté 5 minutes until they start to soften.

Add the zucchini, eggplant, and spices and sauté 1 to 2 minutes until the spices are fragrant.

Add the diced tomatoes and vegetable broth, bring to a simmer, and continue cooking for about 15 minutes until thick and bubbly.

Taste and add salt/pepper as needed. Adjust any other seasonings to your preference. Add the liquid smoke, if using. Simmer for another 5 minutes.

Serve hot garnished with  fresh cilantro, chopped raw onion or bell pepper or any garnishes you desire.

Jenn this recipe is amazing! I've also made a variation which I like to do as I'm not a big fan of carrots. I remove the eggplant, carrots and vegetable broth out of the recipe and instead I put in one pack of veggie ground and double up on the zucchini.  I also add chili flakes. It's amazing, give a shot one day!  

Thanks again for a great recipe!

This chili was so appetizing as it was filled with bright green, red, &amp; orange vegetables.  I served chili over brown rice to a receptive non vegetarian guest.  The chili tasted wonderful &amp; will be a favorite dish that will be prepared often.  I liked the fact that there would be leftovers to simply reheat. I did use 1 1/2 Tbs. Balsamic vinegar at the end because I use a limited amt. of salt &amp; enjoy a sweet flavor.  I sprinkled black pepper on my  bowl to give it a kick.  
Thanks for the recipe.

This vegetable chili includes two types of beans, plus a variety of garden produce for a fresh taste of summer. Satisfying and easy to customize!

Summer Vegetable Chili

yellow onion

garlic

zucchini

yellow summer squash (or another zucchini

bell pepper (I use orange)

can diced tomatoes (or fire-roasted)

black beans

can pinto beans

sweet corn (fresh, canned, or frozen)

Tbsp. chili powder (I use mild)

cumin, 1 tsp. smoked paprika

Dice onion, zucchini, summer squash, and bell pepper.

In a large pot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method.)

Meanwhile, mince garlic. When onion is translucent, add minced garlic and chili powder (plus cumin and smoked paprika if using). Stir and sauté 1 minute.

Add zucchini, squash, and bell pepper. Stir and sauté 1-2 minutes.

Add broth, diced tomatoes, corn, and beans (rinsed and drained).

Increase heat and bring to a light boil. Then cover, reduce heat, and simmer for 20 minutes.

Salt to taste. Add any desired toppings before serving. (I love avocado + hot sauce.)

We really enjoyed the flavours of this meal.  Perfect way to use fresh garden squash, zucchini and tomatoes.  The broth is light, as you described, which had more of a soup feel, but perfect for late summer!  I added the suggested paprika and cumin, and we enjoyed the results.  Thanks! 😁

This is so delicious! I added 1 poblano pepper, mushrooms, I used Rotel tomatoes, smoked paprika, cumin, a chipotle salsa (about 1/4 cup), a can of tomato paste and 1 can of tomato sauce. I also used fresh corn. The flavors are wonderful!!

Delicious! I added cayenne pepper and tomato paste. Also reduced vegetable broth for thickness. Served with avocado and chips.

A satisfying vegan chili filled with hearty bulgur, beans, and vegetables. Simple to prepare, and so warm and nourishing! Great served with avocado.

Bulgur Vegetable Chili

sweet corn (I use frozen)

tomato sauce

bulgur

kidney beans

Dice onion and bell pepper. Dice zucchini and set aside.

In a stockpot over medium-high heat, sauté onion and bell pepper for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic.

When onion is translucent, add garlic, chili powder, smoked paprika, and cumin. Stir and sauté 1-2 minutes.

Add zucchini, sweet corn, broth, tomato sauce, diced tomatoes, bulgur, and kidney beans (rinsed and drained).

Bring to a light boil. Then reduce heat and simmer for 15 minutes, stirring occasionally, until bulgur is cooked.

Serve with any desired toppings.

This is a really good recipe. Adding tortilla chips and Tabasco really took it to the next level.

Another easy and tasty recipe!  Enjoyed this tonight, served with fresh buns and crumbled tortilla chips.  Thanks for sharing!!

We served ours with hot sauce and sliced avocado. Really tasty and satisfying, thank you!

Top 3 vegetable chili recipes from across the web

The most viewed vegetable chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beanless Veggie Chili Soup

Summer Vegetable Chili

Bulgur Vegetable Chili

Top 3 vegetable chili recipes from across the web

The most viewed vegetable chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beanless Veggie Chili Soup

Summer Vegetable Chili

Bulgur Vegetable Chili

The most viewed vegetable chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine