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This Taco Chili is a high protein, high fiber, full of flavor, easy meatless dish! Perfect for a weeknight meal, entertaining, or game day! Load it up with your favorite toppings and dig in!
Tacos – yum! Chili – yum! Taco Chili – double yum!!
Tacos and chili have a lot of the same spices and ingredients in common, so this was a natural combination. (Remember when I combined tacos and burgers in my awesome Taco Burger recipe?)
I see a lot of taco soup recipes out there, but this dish is thick and hearty and definitely more of a chili than a soup.
Easy to customize the toppings to each individual taste and I even give you a gluten free option as well. With the BIG GAME coming up this weekend, this is a recipe you need to put on your menu!
Ingredients notes and substitutions
Not only is this Taco Chili an easy, fun dish for any occasion, but it’s super nutritious too!
Full of healthy plant protein, hearty fiber, and lots of vitamins and minerals. Let’s take a look at what’s mingling in this bowl:
Beans ~ black beans and kidney beans (pinto beans would work too).
Whole grain bulgur ~ mimicking the look and texture of ground meat.
Use quinoa for a gluten free option.
Veggies ~ bell pepper, onion, tomatoes, and corn – the perfect combo for vegetarian tacos or chili…or in this case, both!
Throw in a jalapeño if you like a little heat.
Fragrant and flavorful spices ~ chili powder, cumin, garlic powder, oregano, and smoked paprika.
Chili is the perfect dish to feed a crowd.
Make a big pot, set out all the toppings, and let everyone customize it to their liking.
The big football game is this weekend and how delicious does a chili bar sound? And so easy too!
Storage/Freezing
You can make this in advance, store in the fridge for a day or two, and then simply reheat when you’re ready to serve.
You could even reheat this Taco Chili in a crockpot to keep it warm all day.
This recipe easily serves 6-8 already, but feel free to double it up if you need more.
Any leftovers will freeze beautifully.
How to serve
The toppings are what take this Taco Chili from delicious to “I want seconds!”
I like wedges of lime to squeeze right over the top, chunks of avocado, lots of chopped cilantro, fresh diced tomatoes for a nice contrast from the canned, and a big dollop of Southwest Vegan Ranch Dressing (try it, I promise you won’t regret it!).
And don’t forget the chips! Corn chips or tortilla chips – whatever you like best. Use them to dip or simply crush them up and sprinkle on top.
How would you top your vegan chili?
More vegan chili recipes
- Pumpkin Lentil Chili
- Black Bean Quinoa Chili
- Crock Pot Vegan Chili
- Chickpea White Chili
- Garden Vegetable Beanless Chili
- Cincinnati Chili
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Meatless Taco Chili
Ingredients
- 1 onion diced
- 1 red bell pepper diced
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ cup bulgur rinsed and drained (or quinoa for a gluten free option)
- 1 tablespoon Bragg Liquid Aminos or tamari or soy sauce
- 4 cups vegetable broth divided
- 1 can (15 oz) black beans rinsed and drained (or 1.5 cups cooked black beans)
- 1 can (15 oz) kidney beans rinsed and drained (or 1.5 cups cooked kidney beans) (Pinto beans would also work)
- 1 can (15 oz) no salt added diced tomatoes or salsa!
- 1 can (15 oz) tomato sauce
- 2 cups corn kernals
Garnishes
- fresh squeezed lime
- avocado
- cilantro
- corn chips or tortilla chips
- Southwest Vegan Ranch Dressing
- vegan sour cream or unsweetened plain yogurt
Instructions
- In a large soup pot, sauté the onion and red bell pepper over medium heat in ¼ cup vegetable broth for 5 to 6 minutes until softened.
- Add the chili powder, garlic powder, smoked paprika, cumin, oregano, bulgur and Bragg’s liquid aminos. Stir well and sauté for 1 minute to infuse the bulgur and veggies with the spices.
- Add the remaining vegetable broth, black beans, kidney beans, diced tomatoes, and tomato sauce. Mix well. Increase the heat to high and bring to a boil. Once boiling, turn down the heat to medium low and simmer for 15 minutes until the bulgur is cooked through.
- Add the corn kernels and cook another 5 minutes to heat through.
- Serve hot with your choice of garnishes. Enjoy!
Courtney Ransom says
This taco chili is awesome! The toppings really make the dish, in my opinion. I thought this was so good that I added it to my list of “Best Recipe Ideas for a Vegan BBQ”!
Jenn S. says
Thank you, Courtney! I’m so glad you loved it. Can’t wait to check out your post too!
Melissa says
In my Dutch oven as I type!! I can’t wait to try! Thank you for posting! Would’ve never have thought to add bulgur!
Jenn S. says
Awesome! I hope you love it! Let me know how it turns out.
Shannon says
This looks too good to be true, so incredibly excited to try this! Would this also work with either brown rice or farro? If I used one of those instead of the bulgar, would you suggest cooking separately and adding when the rice/farro is finished cooking? Thanks for all that you do! Just discovered your site and I can’t wait to give everything a try!
Jenn S. says
Hi, Shannon. I’m so glad you found me and I hope you find lots of recipes to love. For this chili, I think rice or farro would work just fine. The bulgur has kind of a ground meat like look to it, so you won’t have that, but taste-wise either one would be delicious. If you are using quick cook rice, you could add it straight to the pot. But, I think if you plant to use whole grain rice or farro (cook times could vary based on your variety of farro), it would be best to add it to the chili already cooked. Let me know how it turns out!
The Vegan 8 says
Chili is definitely in my top 5 foods to eat! There is nothing more comforting! This looks sooo good! Especially with all of those amazing toppings! I pretty much live on Mexican chili over here! Avocado is my favorite thing to add onto chili!
Jenn S. says
I agree! Avocado on chili is almost a must! And chips too. And pretty much everything else. LOL! It’s all about the toppings! 🙂 Thanks, Brandi!
Mel says
Chili is one of my favourite meals and I am loving all of those taco style toppings! it looks so good! Mine would be piled high ;O)
Jenn S. says
Chili without toppings is just not the same. Definitely load them on there!
Linda - Veganosity says
I’ll take tacos in any form. This chili sounds delicious, Jenn!
Jenn S. says
I agree. It’s always a good time for taco and/or taco flavors! Thanks, Linda!
Sophia | Veggies Don't Bite says
Chili has been going on over here lately too! Such a great cozy food and easy to individualize for every eater! Looks delish!
Jenn S. says
We definitely need cozy around here. Today it was 5 degrees with the windchill. Brrrrr! I’m coming for your pool when it’s done! 🙂
Melissa | Vegan Huggs says
This chili is calling my name! It looks so savory and comforting! Thank you for this fabulous recipe 🙂
Jenn S. says
Thank you! I hope you enjoy it!
Mary Ellen - VNutrition says
This looks delicious! Love that you added bulgur – such an underused healthy grain!
Jenn S. says
Thank you, Mary Ellen! You are right – very underused.
Becky Striepe says
Oh my gosh, this looks amazing. That creamy ranch on top makes it!
Jenn S. says
My family is beginning to think this ranch is the only condiment I know how to make. LOL! It just goes so well with everything! 🙂 Thanks, Becky!
Laura says
Ok I need that vegan ranch dressing in my life ASAP! This is the perfect meal to eat while watching the superbowl!
Jenn S. says
You do! It’s so good…I seriously put it on everything (and even lick it from the spoon!). The cumin and smoked paprika are very subtle, so it goes with everything, but definitely brings out the taco flavors when paired with those dishes! Let me know if you try it!