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.
Take advantage of your garden or farmer’s market bounty with this healthy chili soup recipe. It features all your favorite chili seasonings mingling among lots of vegetables in a rich, savory tomato broth with no beans.
Save this Post!
We'll email this post to you, so you can come back to it later!
This veggie chili soup recipe takes full advantage of the summer garden bounty. It can be easily customized to what you have on hand.
Make it mildly spicy or not spicy at all.
If you’re not a fan of beans, then this recipe is especially for you! This beanless chili soup is hearty and nutritious and you’re gonna love it!
Ingredients you need
Ingredient notes and substitutions
So what is in this chili soup if there is no meat or beans? Lots of fresh vegetables for a hearty, “meaty” texture, but that still tastes light and won’t weigh you down. Perfect for the summer months when heavy foods aren’t as pleasing.
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 the vegetables you have on hand. Other great choices to add or substitute would be: summer squash, green beans, and/or corn.
Heat ~ Jalapeño and banana peppers for their mildly spicy heat.
If you don’t like things spicy, you can leave out the jalapeño and banana peppers or just use one or the other.
On the other hand, if you like thing spicy hot, you can leave in the ribs and seeds of the jalapeño and banana pepper for extra heat.
For a non-spicy, veggie loaded soup, try this Minestrone Soup recipe.
Spices ~ I use traditional chili seasonings, like chili powder, cumin and oregano along with smoked paprika and optional liquid smoke for depth of flavor.
Or try this chili seasoning substitute.
Beans ~ Nope, not in this recipe! However, if you can’t imagine chili without beans, feel free to add a can or two (rinsed and drained) of your favorite kind.
How to make the recipe
Sauté the onions until soft and translucent (1).
Add the garlic, bell peppers, carrots, and hot peppers, and cook for a few minutes to start to soften (2).
Add the remaining vegetables (3) and spices (4), stir, and cook for 1 to 2 minutes until the spices are fragrant.
Add the tomatoes and broth and simmer for 15 minutes, until thick and bubbly. Taste and adjust seasoning as necessary.
How to serve
This dish is great all by itself but if you’re looking for a bit more, here are some options.
One of our favorite ways to enjoy chili is served over macaroni noodles.
We love it with a side of sweet maple cornbread or spicy jalapeño cornbread.
Also, try it with a side of crackers or garnishes of fresh chopped cilantro, vegan sour cream, easy homemade guacamole, or pickled jalapeños.
Storage and freezing
Fridge: Store leftovers in an air-tight 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 should keep well for up to 6 months.
To reheat: If frozen, thaw overnight in the fridge. Gently heat the soup on the stove in a pot over medium heat, stirring occasionally, or in the microwave in a microwave-safe bowl 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.
~ 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 to allow the natural oils to release and bring out their flavors.
~ Simmer the chili soup until thick and bubbly and the veggies are tender.
~ Taste and adjust seasonings to your liking!
FAQs
Yes, of course you can! In fact, some might argue that true chili does NOT have beans. Traditional Texas Red Chili doesn’t contain beans…it also doesn’t contain tomatoes.
Most other chili recipes are based on chili con carne which is defined as a “spicy stew containing chile peppers, meat, and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin.”
In this day and age there are so many variations of chili that pretty much anything goes, including vegetarian and vegan versions with no meat at all.
There are many variations of vegetarian and vegan chili. Some use a base of beans or lentils, some use store-bought vegan ground “beef”, and others use crumbled tofu. This particular version of veggie chili soup uses a wide variety of garden vegetables to make it hearty and traditional chili seasonings to spice it up.
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.
More vegan chili recipes
- Meatless Taco Chili
- Black Bean Quinoa Chili
- Vegan White Chili
- Vegan Lentil Chili
- Vegan Cincinnati Chili
- Slow Cooker Black Bean Chili
- Vegan Chorizo Chili
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 (use broth or water for an oil-free option)
- 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
Storage/Freezing Fridge: Store leftovers in an air-tight container in the fridge for 3 to 4 days. Freezer: Let the soup cool completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 6 months.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Casey
Great recipe, made this tonight.
Just a quick note, the recipe doesn’t actually say when to add the tomatoes! As the pot was simmering, I was tidying up and noticed the unused can of tomatoes. Not a big deal or anything, just thought I’d mention it.
Was delicious.
Jenn S.
Oh gosh, thank you so much for bringing that to my attention. I’ll change it now. So glad you liked the recipe. Thank you, Casey!
Ribas with Love
Hmm… never thought of a bean less chili but I like it! Chili is one of my favorite foods and also one of the only one I can never get it right 🙁 I should follow your recipe instructions since your recipe looks yummy and healthy.
Jenn S.
As a kid I never liked beans in my chili. Nowadays, my chili is made up of mostly beans, but I know there are some out there that still feel the same way about beans as I did as a kid. And this turned out so great that you won’t miss them at all! Let me know if you try it!
Steph @ Steph in Thyme
Mmmmmmm love a good chili, and love this beanless veggie PACKED version!
Jenn S.
Thanks, Steph! It’s so good!
Michelle @ Vitamin Sunshine
I’ve never thought of making a beanless chili with no meat either 🙂 I am doing the Whole30 next months– and I am sure this will be a fantastic dinner when I get tired of meat. I am not a huge meat eater, so no grains or beans means relying on meat for protein! But veggies like this would make a filling meal themselves 🙂
Jenn S.
Hi, Michelle! Thanks! Veggies have protein, too, so no worries. I hope you love it!
Nataliya
This would be great for those sensitive to beans and legumes, and it looks colourful and delicious, too. 🙂
Jenn S.
Thanks, Nataliya!
MyCookingSerects.com Krystallia Giamouridou
I always enjoy vegetarian recipes and like the fact that you use chili among other spices
Jenn S.
Thanks so much, Krystallia! Have a wonderful weekend!
Diana
Oh this looks fantastic! I can even use the tomatoes from my garden in place of the diced tomatoes. I have quite he bounty right now.
Jenn S.
Yes, absolutely!! Fresh tomatoes would be amazing. Mine were all still green when I made this…our cherry tomatoes are finally starting to turn red, but our big ones are STILL green! Please let me know how it turns out for you! Have a great weekend!
rhanawalt
I’m a lover a beans, but in the summertime I think a bean-ful chili would be too heavy. I love how you made a tasty chili recipe that celebrates the flavors of your summer garden instead… even if it was by accident (I have the same kid/chaos problem)!
Jenn S.
LOL, I’m glad I’m not the only one! Thanks, Rachel!
winwinfood
This is perfect! Such a delicious blend of all my favorite veggies!
Jenn S.
Thanks, Lucie! Thank goodness for my garden!
Natalie
Yay the chili!!! I voted for the chili on FB, I’m so excited it won 🙂 With all those veggies and flavors I’d never even miss the beans! Oh and if you ever look in your kitchen and those bowls happen to be missing you can be pretty sure I took them 😉 haha They are so gorgeous <3
Jenn S.
LOL, Natalie! The bowls are from Home Goods and were pretty cheap. 🙂 I do love them!
Sophia @veggies dont bite
This sounds delicious Jenn! I’m LOVING all the veggies in here and especially the peppers!
Jenn S.
Thanks, Sophia! Our banana peppers are out of control this year…so so many!! I’m not complaining! 🙂
The Vegan 8
Wow, the most amazing veggie chili ever! So healthy and with all these veggies, I’m sure I wouldn’t miss the beans either! Looks so comforting girl and I’m so envious…wish I had a garden!! I’m thinking this would go good with one of my stuffed sweet potatoes! YUM!!
Jenn S.
Brandi, this would be AMAZING on your stuffed sweet potatoes!! We have two fairly large raised beds and 3 big pots for tomatoes, but I still wish I had space for more!! 🙂
Kathleen | HapaNomNom
The colors in this dish are just incredible and I love all of the veggies you’ve included! It’s been ages since I had a great veggie chili and now I’m totally craving a giant bowl!
Jenn S.
Thanks, Kathleen! Veggie chili is the best!
Sina
This looks so delicious, Jenn! I usually add beans, but zucchini and eggplants sound really good as well! 🙂 I just bookmarked your recipe and I’ll definitely try it in the next couple of days. My boyfriend and I are both huge chili lovers. 😉
Jenn S.
Thanks, Sina! I usually add beans too, but I didn’t miss them in this recipe. Please let me know how it turns out for you!
Linda @ Veganosity
I have a love hate relationship with all of the rain we’ve had, Jenn. My garden is thriving, but the rain makes me a bit cranky. Although this week has been glorious! 🙂
This chili is perfect for summer. It’s nice and light, and the veggies are so healthy. I’m going to go pick some zucchini and make some this weekend.
Jenn S.
Yes, Linda, the past week has been great! We’ve been to the pool 4 times in the last week alone! BUT, there is more rain in the forecast for all next week. Ugh! Glad you like the chili recipe. Please let me know if you make it!