Meatless chili doesn’t have to be boring chili! A mix of hearty vegetables gives this meatless chili a rich flavor that’s totally satisfying and delicious.
I’ll admit that I’ve been making beef-based chili on autopilot for years. One pot plus ingredients, and in 30 minutes, it’s done.
However, it’s good to open your eyes once in a while and try new things. For that reason, I decided to play around with chili ideas to come up with a meatless chili that’s just as good as a “meat-full” chili, if you will.
To pass muster, a meatless chili must hit all the savory elements of a meat-based chili. It must have rich taste, flavorful, thick gravy, and it must be just as easy to make.
I’m proud to say that we have a meatless chili winner!
This took a lot of experimenting with different types of vegetables, beans, and spices. Luckily, I found a shortcut that made the whole process easier.
McCormick Organics Recipe Mixes are a real time saver on busy weeknights. These certified organic, non-GMO mixes are great for flavoring home cooked meals that you can feel good about. When you have these mixes, you can forget all about take-out, and make your back-to-school meals so much easier.
McCormick Organics Recipe Mixes come in four family-friendly flavors:
- Taco Seasoning Mix
- Chili Seasoning Mix
- Fajita Seasoning Mix
- Brown Gravy Mix
Each packet even includes a recipe or two that will get you started. I used the Chili Seasoning Mix for my meatless chili.
The fresh vegetables are cooked first in a little olive oil plus the Chili Seasoning Mix, giving them a rich flavor that will permeate the chili as it simmers.
Tips for Cooking Meatless Chili
- Portobello mushrooms have a stronger flavor than white mushrooms, and that’s why I chose them for this recipe. If you have white mushrooms on hand and you’d prefer to use them, feel free to substitute.
- I always encourage people to experiment with recipes. If you prefer a certain kind of chili bean, use it! Swap out one kind of bean for another.
- At our house, we like to pile on the toppings. Personally, I love sour cream, shredded cheddar, cilantro, and chipotle peppers in adobo sauce. My husband loves to add hot sauce, too.
- Like all good chilis, this one keeps very well and tastes even better the next day. Let it cool down, then store tightly covered.
Meatless Chili • Hearty Vegetables and Rich Flavor
- 16 ounces baby bella mushrooms
- 1 yellow bell pepper
- 2 tablespoons extra virgin olive oil
- 3 tablespoons chili powder I used McCormick Organics Chili Seasoning Mix
- 2 tablespoons tomato paste
- 16 ounces chili beans in sauce
- 10 ounces diced tomatoes and chiles
- 1 teaspoon brown sugar or to taste
Finely chop the mushrooms and bell pepper (I used a food processor).
Heat a large pot over medium heat. Add the olive oil. Add the finely chopped mushrooms and bell pepper. Saute for a minute until the oil is well distributed, then add the chili spice mix. Continue to saute until mushrooms and bell pepper pieces are soft.
Add the rest of the ingredients and stir to combine. Reduce heat and simmer gently for 15 minutes. Taste and add a pinch more brown sugar if you like.
Get more great menu ideas from McCormick!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.