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.