30 Minute Meatless Chili Recipe
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This easy 30-Minute Meatless Chili Recipe is hearty, thick, and packed with delicious flavors, perfect for warming up on cold nights. Made with simple pantry staples like beans, tomatoes, and spices, it’s an easy one-pot meal that’s satisfying and completely meat-free.
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Meatless Monday recipes
Do you sometimes look in the fridge on a Monday and realize… there’s nothing fresh left? That happens to me more often than I’d like to admit, and it’s why pantry recipes like this are my savior. One of my absolute go-tos is this Quick and Easy Meatless Chili Recipe. It’s rich, chunky, and so flavorful that no one even notices it’s vegetarian.
Speaking of Meatless Mondays, I’ve never fully planned them—I just find myself participating because I didn’t make it to the grocery store over the weekend and have no fresh produce or protein. So our choice for dinner then becomes either take-out or make dinner from whatever I can find in the pantry. This chili has saved many dinners in our house, and it’s become a favorite across the board.
Why Make Meatless Chili
- Pantry-Friendly: It uses simple ingredients you probably already have in your pantry.
- Quick and Easy: It’s ready in just 30 minutes, making it perfect for busy weeknights.
- Thick and Hearty: Thanks to a secret ingredient (spoiler alert: refried beans), this chili has an unbeatable texture.
- Customizable: Whether you prefer it extra spicy or want to add more vegetables, this recipe adapts to your taste.
Ingredients and substitutions
- Olive Oil: Any cooking oil (like avocado or vegetable oil) works.
- Onion: Swap yellow onion for white or red if needed.
- Garlic: Use jarred minced garlic or 1/2 tsp garlic powder if fresh isn’t available.
- Beans: Black beans or pinto beans are great, but kidney or cannellini beans work too.
- Refried Beans: Any brand or even homemade refried beans will do.
- Broth: Substitute chicken broth with vegetable broth for a vegan option.
- Better Than Bouillon: Use any concentrated bouillon paste or cube you prefer.
- Tomato Sauce and Diced Tomatoes: Crushed tomatoes or fresh diced tomatoes can work in a pinch.
- Spices: Adjust cumin, chili powder, and cayenne pepper to taste, or add paprika for a smoky kick.
How to make this meatless chili
1 Gather your ingredients.
2 Saute onions and garlic.
3 Add the rest of the ingredients to the pot
4 Stir till combined and simmer for about 20 minutes.
5 Top with your favorite chili toppings. (We love cheese, sour cream, and diced green onions!)
Recipe Tips
- Sauté the onions and garlic until soft to create a flavorful base. Avoid burning the garlic, which can make the dish bitter.
- Adjust the chili powder and cayenne to your spice preference. Start small—you can always add more later.
- Stir frequently while simmering to avoid beans sticking to the bottom of the pot.
- Don’t skip the refried beans—they’re the star ingredient for a thick and creamy texture.
Variations
Want to tweak your chili? Here are some fun ideas:
- Add half a cup of corn for a pop of sweetness.
- Stir in diced jalapeños or green chilis for a spicier kick.
- Toss in red bell peppers for added color and natural sweetness.
- Try chipotle peppers for a touch of smokiness. (use half a can)
- Include a splash of lime juice to brighten up the flavors before serving.
- Extra better than bullion – gives a richer flavor – just watch the extra salt; you may not need it.
Storage Suggestions
- Refrigerator: Store leftover chili in an airtight container in the fridge for up to 4 days. If it separates, simply stir it well before reheating.
- Freezer: This chili freezes beautifully! Divide it into individual portions, cool completely, and store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before heating on the stovetop or in the microwave.
- Personally, I love to store the leftovers in individual-sized reusable freezer-safe containers for easy meal prep and reheatability.
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Is this Chili Recipe Vegan?
As written, this Bean Chili recipe is not vegan since I use chicken bouillon and chicken broth in the base. If you want to make a vegan version, just replace the chicken products with vegetables, and you’ll have a Vegan Bean Chili.
What is the Secret Ingredient for a Thick Chili
The secret ingredient to a thick chili is… (works for almost any chili recipe) Refried Beans! This recipe includes a whole can of yummy refried beans to thicken it up and make a substantial no-meat chili. So, if your chili recipe looks a bit thin, a can (or even half a can) of refried beans will go a long way in thickening it up. This trick works practically in any recipe except maybe a low carb no bean chili.
Is this chili spicy?
It’s mildly spiced as written, but you can adjust the cayenne, chili powder, or add diced jalapeños to make it spicier.
Can I add meat?
If you’re not aiming for a meatless chili, ground beef or turkey works well. Brown it with the onions and garlic in the first step.
Can I make this in a slow cooker?
Yes, you can make this recipe for meatless chili in a slow cooker. Sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 4–5 hours or high for 2–3 hours.
Other Quick Dinner Recipes to Try:
- 20 Minute Cheesy Penne with Meatballs Recipe
- 20 Minute White Bean Chicken Chili Recipe
- One Pot Meatball Stroganoff Recipe
- Quick and Easy Chicken Tortilla Soup
- 25 Minute Spaghetti Carbonara Recipe
- One Pot Spaghetti and Meatballs
Did You Make This Meatless Chili Recipe?
Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!
Print
30 Minute Meatless Chili Recipe
- Prep Time: 5 minutes
- Cook Time: 25 min
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: main dish
- Method: stovetop
Description
Easy 30 Minute Meatless Chili Recipe that is packed full of flavor! The chili is so thick, chunky and perfect for cold winter nights, you won’t even miss the meat.
Ingredients
- 3 tbsp olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 can of beans (Black or pinto)
- 1 can of refried beans
- 1 14.5 oz can of tomato sauce
- 1 14.5 oz drained can of petite diced tomatoes
- 1/2 cup broth
- 1 tablespoon better than bullion
- 1 tablespoon cumin
- 1–2 tablespoon chili powder
- 1/4 tsp cayenne pepper (or more – optional, depending on desired heat level)
- salt and pepper to taste
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Instructions
- Add oil to soup pot and saute the onions over medium heat, about 4 minutes or until soft.
- Reduce heat to medium low. Add garlic and saute for another minute or two. Do not allow garlic to brown/burn.
- Add tomatoes, tomato sauce, both cans of beans, bullion, broth and spices to soup pot. Stir until everything is combined.
- Allow chili to simmer at least 20 minutes, stirring occasionally.
- Serve with cheese and/or sour cream if desired.
- (Optional: If you like your chili extra chunky, you can always add more beans, tomatoes or even corn. If you like your chili with meat, you can brown some ground beef with the onions and garlic.)
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 298
- Fat: 10
- Carbohydrates: 41
- Fiber: 11
- Protein: 11
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