Meatless Taco Chili Recipe

Ever have one of those days where you just want to wrap yourself in a cozy blanket of flavor? This veggie-packed chili is like a warm hug straight from the kitchen, with just the right amount of spice to make your taste buds dance happily!

I love making meals that are not only delicious but also nutritious, and my Meatless Taco Chili is no exception. This hearty dish brings together the rich flavors of garlic, cumin, and smoked paprika with the freshness of chopped peppers and cilantro.

Packed with protein from black and kidney beans, it’s a satisfyingly meaty way to enjoy chili without the meat.

Ingredients

• Olive Oil: Healthy fat; aids in sautéing; adds rich flavor.
• Onion: Adds sweetness and depth; rich in antioxidants.
• Garlic: Aromatic powerhouse; anti-inflammatory; boosts flavor complexity.
• Bell Peppers: High in vitamin C; sweet; adds vibrant color.
• Jalapeño: Kicks up heat; boosts metabolism; vitamin-rich.
• Chili Powder: Earthy spice; brings warmth; defines chili’s character.
• Black Beans: Great protein and fiber source; adds creaminess.
• Kidney Beans: Protein and fiber; hearty; absorbs flavors well.
• Fire-Roasted Tomatoes: Slightly smoky; enriches flavor; high in lycopene.
• Corn: Adds sweetness and texture; rich in fiber and vitamins.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeño, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 cup vegetable broth
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

How to Make this

1. In a large pot, warm the olive oil over medium heat. Add in the onion, chopped, and sauté until the onion is translucent, about 5 minutes.

2. Incorporate the diced garlic, red bell pepper, green bell pepper, and jalapeño into the mix. Cook for an additional 5 minutes, giving the softening vegetables a good stir every so often.

3. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper to the mixture and stir. Cook for 1 minute until the spices are fragrant.

4. Add the fire-roasted diced tomatoes and the tomato sauce. Stir to mix.

5. Insert the cleaned black beans, kidney beans, and corn into the pot. Stir well.

6. Add the vegetable broth and stir. Bring the mixture to a boil, then reduce heat to low.

7. Put a lid on the pot and allow the chili to simmer for 25-30 minutes. Stir it once in a while to keep it from sticking.

8. Take the pot off the heat. Mix in the lime juice and fresh cilantro.

9. If needed, taste and adjust seasonings with salt and black pepper.

10. Serve steaming, with more cilantro and lime wedges or your favorite taco toppings, if that’s what you like.

Equipment Needed

1. Large pot with lid
2. Stove
3. Wooden spoon or spatula
4. Cutting board
5. Chef’s knife
6. Measuring spoons
7. Measuring cup
8. Can opener
9. Strainer or colander

FAQ

• Can I make this recipe spicier?Certainly, you can add additional jalapeño or include cayenne pepper if you wish to intensify the heat level.
• Is it possible to make this chili in a slow cooker?Definitely! First, sauté the onions, garlic, and peppers. Then, put all the ingredients into the slow cooker and set it to low for 6-8 hours.
• What can I use as a garnish for this chili?Garnish with avocado slices, shredded cheese, sour cream, or extra cilantro for flavor.
• How long will leftovers keep in the fridge?Keep in a container that is sealed tight for up to 4 days inside the fridge.
• Can I freeze this taco chili?Indeed, it does freeze well. Let it cool down completely and then place it in the freezer in airtight containers, where it will keep for as long as 3 months.
• What can I substitute for fresh cilantro?Use parsley in place of fresh cilantro, or leave it out altogether if you prefer.
• How can I make it less tangy?If the acidity is too strong, reduce the amount of lime juice or balance it with a pinch of sugar.

Meatless Taco Chili Recipe Substitutions and Variations

Could substitute olive oil with vegetable oil or avocado oil.
Red bell pepper: Change to yellow, orange, or an even greater amount of green bell peppers.
Pinto beans: Substitute with black beans or additional kidney beans.
Diced tomatoes fire-roasted: Regular diced tomatoes can be used in place of fire-roasted ones. To achieve a similar flavor, add a pinch of smoked paprika to the recipe.
Cilantro: Substitute parsley or leave it out if you prefer.

Pro Tips

1. For an extra depth of flavor, roast the bell peppers under a broiler or directly over a gas flame until charred before chopping and adding them to the pot. This adds a subtle smokiness.

2. If you prefer a spicier kick, consider leaving some seeds in the jalapeño or adding a pinch of cayenne pepper along with the other spices.

3. To enhance the richness of the chili, try adding a tablespoon of unsweetened cocoa powder or a small piece of dark chocolate with the spices. This can give a wonderful complexity to the dish.

4. Consider using homemade vegetable broth if available, as it can significantly improve the overall flavor of the chili compared to store-bought versions.

5. For a heartier texture, mash some of the beans with a fork before adding them to the pot. This will thicken the chili naturally without the need for any additional thickening agents.