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, just like in my Meatless Stuffed Pepper Soup.
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, 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!
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
- 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
- fresh squeezed lime
- corn chips or tortilla chips
- Southwest Vegan Ranch Dressing
- vegan sour cream or unsweetened plain yogurt
- 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!