| | | |

30 Minute Meatless Chili Recipe

Disclosure: This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This easy, 30 Minute Meatless Chili Recipe is packed full of flavor! The chili is so thick and chunky, perfect for cold winter nights, that you won’t even miss the meat. Plus, it’s a perfect “pantry recipe” for those inevitable times you just didn’t make it to the grocery store.

meatless chili recipe

Meatless Monday Recipes

Do you ever participate in Meatless Monday dinners? I’m not exactly sure where the idea of Meatless Monday originated from, but I quite often play along. Not necessarily because I believe in Meatless Monday, but more because I just 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 ether take-out or make dinner from whatever I can find in the pantry. Not making it to the grocery store is actually a frequent occurrence around here, so I’ve managed to curate a very nice collection of pantry recipes. One of our favorites is this Quick and Easy Meatless Chili Recipe.

Why Make this No Meat Chili?

This Meatless Chili Recipe is super easy to make on the stovetop; you only need a few ingredients that most of us already have in the pantry.  I’ve made this chili multiple times, and everybody devours it! The recipe is so thick and flavorful you won’t even miss the meat!

Want to Save This Post?
Enter your email and have it sent to your inbox! Plus you’ll get new projects and yummy recipes every week – and be sure to tag @scatteredmom on social media – I love to see your creations!

Meatless Bean Chili Recipe

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!

Secret Ingredient for a Thick Chili

The secret ingredient to a thick chili is… (works for almost any chili recipe) Refried Beans!  Yep, this recipe includes a full can of yummy refried beans to thicken it up and make a substantial no-meat chili. So if your chili recipe is looking a bit thin, a can (or even just 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.


Are you thinking about trying this recipe? Make sure to add these ingredients to your shopping list. (The full printable recipe card with ingredient amounts can be found at the bottom of the post.)

  • Olive oil | Or any oil you prefer.
  • Onion | White or yellow onion works fine
  • Garlic | Fresh or jarred minced garlic. You can even use garlic powder in a pinch.
  • 1 15ish oz can of beans | Black or Pinto beans, or a combo of both. I’ve gotten to where I prefer pinto and it is the bean I used in today’s version.
  • 1 15ish oz can of Refried beans | Your fave brand.
  • 1 14.5 oz can of tomato sauce 
  • 1 14.5 oz drained can of petite diced tomatoes
  • Broth | I always use chicken broth, but you could use veggie broth if you want to make this meatless chili vegan.
  • 1 tsp better than bullion | Love this stuff, but you could use any bullion. This additional bullion gives the soup an extra punch of flavor.
  • Spices | Powdered cumin, chili powder, cayenne pepper (optional), and salt and pepper to taste. (l always start with a quarter tsp and taste at the end to see if the chili needs more.)


  1. Gather ingredients. meatless bean chili ingredients
  2. Saute onions and garlic.how to make veggie chili
  3. Add the rest of the ingredients to the pot:how to make bean chili
  4. Stir till combined and simmer for about 20 minutes.how to make a meatless bean chili

Top with your favorite chili toppings. (We love cheese, sour cream, and diced green onions!) And Enjoy! no meat chili

Ways to Yum-up this Recipe Even More

  • Add 1/2 cup corn
  • Can of diced green chilis
  • Diced jalapenos – only if you like your chili spicy!
  • Extra better than bullion – gives a richer flavor – just watch the extra salt; you may not need it.
  • Diced red bell peppers (adds sweetness)
  • Chipotles gives the chili a touch of smokiness. (use half a can)

How Long Will This Chili Last in the Fridge?

Stored in an airtight container in the fridge, this chili will last up to 4 days. It does separate a bit when being stored in the fridge; just stir it up again and reheat it over the stove (medium heat) or in the microwave.

Can You Freeze this Chili?

Yes, this meatless chili freezes beautifully. Personally, I love to store the leftovers in individual-sized reusable freezer-safe containers for easy meal prep and reheatability. Just allow the soup to fully cool, then add it to your container and freeze. When you are ready to eat your leftover chili, you can pull a single container from the freezer the night before, and it will be almost thawed by lunch time the next day. Then you can do a quick reheat in the microwave. Meatless Bean Chili Recipe Please let me know how this Bean Chili Recipe turns out for you. I love hearing from readers! no meat chili

Other Quick Dinner Recipes to Try:

Did You Make This 30 Minute 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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
meatless chili recipe

30 Minute Meatless Chili Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Jamie Sanders
  • Prep Time: 5 minutes
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 5 servings 1x
  • Category: main dish
  • Method: stovetop


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.


Units Scale
  • 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
  • 12 tablespoon chili powder
  • 1/4 tsp cayenne pepper (or more – optional, depending on desired heat level)
  • salt and pepper to taste


  1. Add oil to soup pot and saute the onions over medium heat, about 4 minutes or until soft.
  2. Reduce heat to medium low. Add garlic and saute for another minute or two. Do not allow garlic to brown/burn.
  3. Add tomatoes, tomato sauce, both cans of beans, bullion, broth and spices to soup pot. Stir until everything is combined.
  4. Allow chili to simmer at least 20 minutes, stirring occasionally.
  5. Serve with cheese and/or sour cream if desired.
  6. (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.)


  • Serving Size: 1/5 of recipe
  • Calories: 298
  • Fat: 10
  • Carbohydrates: 41
  • Fiber: 11
  • Protein: 11

Don't miss any more posts!

Follow along on:

FeedlyBloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Debra Helton says:

    Do you drain the canned beans?

    1. Jamie Sanders says:

      no, I did not.

  2. Made this for meatless Monday yesterday, everyone gobbled it up!