Best 12 No Meat Chili Recipes

NO-MEAT CHILI

Steps:

• Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp.
• Add the chili powder and saute 1 minute more.
• Drain the 3 cans of beans.
• Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well.
• Season with salt, black pepper, and cayenne pepper to taste.
• Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.

MEATLESS CHILI

Steps:

• In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are crisp-tender. Top each serving with sour cream and cheese.

MEATY, MEAT-LESS CHILI

Steps:

• Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
• Heat a Dutch oven over medium-high heat with 1/4 cup extra-virgin olive oil, 4 turns of the pan. Add the mushrooms to the hot oil and brown 12 to 15 minutes, then add the garlic, onions, chile, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin, coriander, and cinnamon.
• Puree the reconstituted chiles and stock in a food processor. Add the chile stock mixture, beans, and tomatoes to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
• To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer until ready to serve.
• Combine the avocado, sour cream, lime juice, cilantro, and salt in food processor and process into a smooth avocado-sour cream sauce for stirring into the chili. Serve the chili in shallow bowls and garnish with the avocado sauce, pepitas, if using, and a few tortilla chips, if using.

INSANELY EASY VEGETARIAN CHILI

Steps:

• Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
• Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

NO BEANS ABOUT IT - CHILI

Steps:

• Crumble the ground beef into a stock pot or large Dutch oven over medium-high heat. Add the onion and garlic, and cook stirring frequently until beef is evenly browned. Drain off excess grease.
• Season with chili powder, oregano, cumin and hot sauce. Stir in the tomatoes and vinegar. Bring to a boil, then reduce heat to low, and simmer for about 1 hour - or longer if you have time. Stir occasionally to prevent burning on the bottom.

NO TOMATO CHILI

Steps:

• Crumble the ground beef into a soup pot over medium-high heat. Cook and stir until browned. Drain off the grease, and season with salt to taste. Add the onion, bell pepper, and garlic; cook and stir for about 3 minutes. Reduce the heat to medium, and season with Worcestershire sauce, chili powder, cumin and oregano. Cook and stir for another 5 minutes.
• Reduce heat to low, and stir in the chili sauce, beef broth, kidney beans and cannellini beans. Cover, and simmer for about 35 minutes. Ladle into bowls to serve, and top with shredded Cheddar cheese and jalapeno.

NO-BEAN CHILI

Steps:

• Crumble beef into a 3-qt. slow cooker. Add the next 11 ingredients and mix well. Cover and cook on high for 4-6 hours or until meat is no longer pink. Serve with rice or pasta and the toppings of your choice.

MEATLESS CHILI MAC

Steps:

• In a Dutch oven, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, macaroni, beans, tomatoes, tomato sauce, chili powder, cumin and salt., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until macaroni is tender. Top each serving with 1 tablespoon sour cream.

BEEF CHILI (NO BEANS)

Steps:

• Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
• Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
• Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

SPICY NO MEAT CHILI

Steps:

• Throw it in a pot and cook it until it aquires a pasty texture (about 10-15 min.).

WHITE BEAN CHILI -NO MEAT

Steps:

• In a large stockpot, over medium-high heat, heat the oil.
• Add the onion, garlic, and green pepper and saute for 3-4 minutes.
• Sprinkle the flour and cumin over the onion mixture and cook 1 more minute.
• Add the remaining ingredients except the parsley and bring to boil.
• Lower the heat to simmer and cover, and cook for 30-35 minutes.
• Serve.

CHILI NO-MEAT, CHEAP & EASY

Steps:

• In a large soup pot, heat the oil over medium heat.
• Saute the onion and pepper until until begin to become translucent, about 5 minutes.
• Add the mushrooms and cook for about 2 minutes.
• Add the remaining ingredients and simmer over very low heat for 3-5 hours.
• Enjoy with your favorite accompaniment! ex. rice, crackers, corn chips, peanut butter sandwich, elbow macaroni, etc.