This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details. Advertisements displayed do not reflect endorsements or recommendations made by Veggie Inspired.
This veggie chili soup takes full advantage of your garden or farmer’s market bounty. It’s a vegan, broth-based chili soup loaded with fresh vegetables, simmered with all your favorite chili seasonings, spoonable rather than thick and stew-like. It’s easily customized to whatever you have on hand, and you control the heat, from mild to fiery.
Save this Post!
We'll email this post to you, so you can come back to it later!
If you’re not a fan of beans, this recipe is especially for you. This chili soup is hearty, satisfying, and full of flavor, no one will miss the beans. Just know going in: if you’re craving a thick, traditional chili you eat with a fork, this isn’t quite that. This one’s meant to be spooned up, soup-style.
Why You’ll Love This Recipe
- No beans, no problem – all the heartiness of chili without a single bean.
- Fully customizable – swap in whatever vegetables you have on hand.
- Adjustable heat – make it mild, medium, or fiery, it’s entirely up to you.
- Freezer-friendly – keeps well for up to 6 months, so it’s great for batch cooking.
- Naturally gluten-free and vegan.
Ingredients you need
Ingredient notes and substitutions
So what’s in this chili soup if there’s no meat or beans? Lots of fresh vegetables for a hearty, “meaty” texture that still tastes light and won’t weigh you down. Perfect for when you don’t want anything too heavy.
- Veggies – Onions and garlic for their aromatics. Eggplant and zucchini for their “meaty” texture. Bell peppers for their sweet, mild flavor and beautiful color. Carrots for their firm texture and subtle sweetness.
The great thing about this recipe is that it’s easily customized using whatever vegetables you have on hand. Other good choices to add or substitute: summer squash, green beans, and fresh corn kernels. - Heat – Jalapeño and banana peppers bring mild, adjustable heat.
If you don’t like things spicy, leave out the jalapeño and banana peppers, or just use one or the other. If you like it spicy, leave in the ribs and seeds for extra heat. - Spices – I use traditional chili seasonings, like chili powder, cumin, and oregano, along with smoked paprika and optional liquid smoke for depth of flavor. Dried ancho, guajillo, or chipotle chili flakes are also great additions if you want to layer in more smoky heat.
- Beans – Nope, not in this recipe! But if you can’t imagine chili without them, feel free to add a can or two, rinsed and drained, of your favorite kind.
How to make the recipe
- Step 1: Sauté the onions until soft and translucent.
- Step 2: Add the garlic, bell peppers, carrots, and hot peppers, and cook for a few minutes to start to soften.
- Step 3: Add the remaining vegetables and spices, stir, and cook for 1 to 2 minutes until the spices are fragrant.
- Step 4: Add the tomatoes and broth and simmer for about 15 minutes, until thick and bubbly. Taste and adjust seasoning as needed.
How to serve
This dish is great all on its own, but if you’re looking for a bit more, here are some options.
Over noodles: One of our favorite ways to enjoy this chili is served over macaroni noodles.
With bread: We also love it with a side of sweet maple cornbread or spicy jalapeño cornbread.
Garnished with toppings: This soup is delicious finished with fresh chopped cilantro, vegan sour cream, easy homemade guacamole, or pickled jalapeños.
Storage and freezing
Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer: Let the chili soup cool completely before transferring to a freezer-safe container or plastic bag. It keeps well for up to 6 months.
To reheat: If frozen, thaw overnight in the fridge. Gently heat on the stove in a pot over medium heat, stirring occasionally, or in the microwave in 20 to 30 second increments until warm.
Pro tips and tricks
Dice the bell peppers, hot peppers, and carrots into similar-size small pieces for even cooking.
Chop the eggplant and zucchini into similar bite-size pieces.
Remove the ribs and seeds of the hot peppers for a mild heat. Leave them in for a spicier kick.
Sauté the spices with the veggies in a bit of fat until fragrant before adding the tomatoes and broth, this releases their natural oils and brings out their flavor.
Simmer until thick and bubbly and the veggies are tender.
Want it thicker and less brothy? Scoop out a small portion, blend it smooth, and stir it back into the pot.
Taste and adjust seasonings to your liking!
FAQs
Typical chili is not considered a soup. It is traditionally thick in consistency, more like a stew, but mostly in its own category altogether. This veggie chili soup recipe, however, is broth based. While the flavors are similar to traditional chili and it’s definitely “meaty” and hearty, it is more like a soup in texture than a chili.
Yes — scoop out a portion, blend it smooth, and stir it back into the pot. You can also let it simmer uncovered a bit longer to reduce down.
Absolutely — this recipe is intentionally beanless, but if you’d like to add a can or two of your favorite beans, rinsed and drained, it’ll work great.
It’s fully adjustable. Leave out the jalapeño and banana peppers for a mild version, or leave in the ribs and seeds for more heat.
More vegetable soup recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Beanless Veggie Chili Soup
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 2 carrots peeled and diced
- 1 jalapeño pepper seeds and ribs removed, minced
- 1 hot banana pepper seeds and ribs removed, minced
- 1 medium zucchini diced (about 2 cups)
- 1 small eggplant diced (about 2 cups)
- 1 ½ tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 can (28 oz) diced tomatoes
- 2-3 cups low sodium vegetable broth
- salt/pepper to taste
- a few dashes of liquid smoke optional
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- In a big soup pot over medium heat, heat the oil and sauté the onion for about 4 to 5 minutes, until soft and translucent.
- Add the garlic, carrots, green and red bell peppers, banana pepper and jalapeño pepper and sauté 5 minutes until they start to soften.
- Add the zucchini, eggplant, and spices and sauté 1 to 2 minutes until the spices are fragrant.
- Add the diced tomatoes and vegetable broth, bring to a simmer, and continue cooking for about 15 minutes until thick and bubbly.
- Taste and add salt/pepper as needed. Adjust any other seasonings to your preference. Add the liquid smoke, if using. Simmer for another 5 minutes.
- Serve hot garnished with fresh cilantro, chopped raw onion or bell pepper or any garnishes you desire.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Krusatyr
Suggestion:
1. Add dried Ancho or Guajillo Chili flakes early in saute’ mix. Chipotle Chili flakes add heat and smoky flavor, if wanted.
2. Add one to two medium ears of fresh cut corn kernels about 10 minutes before finish.
Jenn Sebestyen
Great ideas!
Stacy
DELICIOUS! Made it tonight without the eggplant. I might add potato instead next time because I normally don’t have eggplant, HOWEVER it was delicious without. I served over rice for some and over riced cauliflower for others.
The jalapeno and banana pepper were from a jar tonight, and added on top of those that wanted the spice. And I did also add the fresh cilantro on top.
Note to self: To make a little thicker/less brothy, take out a small portion, blend, and add back into the soup.
This is a keeper 🙂 Thank you!
Jenn S.
Wonderful, Stacy! So happy to hear you love it. And I’m glad that you were able to make it your own!
Florence
How would you can this chili does it have to be pressured or water bath.
Jenn S.
Hi, Florence. I’ve never canned anything so I’m afraid I can’t give you instructions on that. Sorry.
Sim
Jenn this recipe is amazing! I’ve also made a variation which I like to do as I’m not a big fan of carrots. I remove the eggplant, carrots and vegetable broth out of the recipe and instead I put in one pack of veggie ground and double up on the zucchini. I also add chili flakes. It’s amazing, give a shot one day!
Thanks again for a great recipe!
Jenn S.
Thank you, Sim! So glad you love it! Your version sounds delicious as well! My brother, who is vegetarian, also makes chili with the veggie ground too. 🙂
Dianna L Norwood
This chili was so appetizing as it was filled with bright green, red, & orange vegetables. I served chili over brown rice to a receptive non vegetarian guest. The chili tasted wonderful & will be a favorite dish that will be prepared often. I liked the fact that there would be leftovers to simply reheat. I did use 1 1/2 Tbs. Balsamic vinegar at the end because I use a limited amt. of salt & enjoy a sweet flavor. I sprinkled black pepper on my bowl to give it a kick.
Thanks for the recipe.
Jenn S.
Thank you, Dianna! Love the idea of drizzling some balsamic to finish. I do that with a lot of soup, but never thought to add it to chili. I’m totally trying that next time! So happy to hear you all loved it!
Ashton
This looks great but if it doesn’t have meat or beans it’s not chili. This is a spicy vegetable soup.
Jenn S.
According to Webster Dictionary Chili is defined as “a thick sauce made from meat and chilies. Also: a similar dish made without beef; vegetarian chili.” Have a great week!