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    Home » Recipes » Soups, Stews, and Chilis

    Beanless Veggie Chili Soup

    Published: Feb 25, 2022 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Bowl of veggie chili soup topped with jalapeño slices.
    Bowl of vegetable chili with tomatoes, eggplant, and peppers with two jalapeño slices on top.

    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.

    Bowl of veggie chili soup topped with jalapeño slices.

    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!

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 How to serve
    4 Storage and freezing
    5 Pro tips and tricks
    6 FAQs
    7 More vegan chili recipes
    8 Beanless Veggie Chili Soup

    Ingredients you need

    Recipe ingredients arrayed in individual bowls.
    Veggie Chili Soup ingredients: onions, garlic, bell peppers, hot peppers, carrots, eggplant, zucchini, diced tomatoes, vegetable broth, chili powder, smoked paprika, cumin, oregano, salt, cilantro.

    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

    4 photo collage of of sautéing the vegetables.

    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.

    Finished dish in a pot.

    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.

    Two bowls of chili soup next to a blue dish cloth.

    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

    Can you have chili without beans?

    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.

    What is vegetarian chili made of?

    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.

    Is chili a soup?

    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.

    Spoonful of veggie chili soup being lifted out of a bowl.

    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

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Bowl of veggie chili soup topped with jalapeño slices.

    Beanless Veggie Chili Soup

    A spicy beanless veggie chili soup that takes full advantage of your summer garden bounty!
    4.63 from 24 votes
    Print Pin Rate
    Course: Soups, Stews, and Chilis
    Cuisine: American
    Diet: Gluten Free, Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 188kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Soup Pot

    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

    ~ 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. Let 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 veggie chili soup until thick and bubbly and the veggies are tender.
    ~ Taste and adjust seasonings to your liking!

    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

    Serving: 1g | Calories: 188kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 512mg | Fiber: 7g | Sugar: 9g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Comments

    1. Casey says

      April 29, 2017 at 5:42 pm

      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.

      Reply
      • Jenn S. says

        April 30, 2017 at 7:37 am

        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!

        Reply
    2. Ribas with Love says

      October 20, 2015 at 3:19 pm

      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.

      Reply
      • Jenn S. says

        October 20, 2015 at 4:02 pm

        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!

        Reply
    3. Steph @ Steph in Thyme says

      August 04, 2015 at 2:19 pm

      Mmmmmmm love a good chili, and love this beanless veggie PACKED version!

      Reply
      • Jenn S. says

        August 04, 2015 at 3:10 pm

        Thanks, Steph! It’s so good!

        Reply
    4. Michelle @ Vitamin Sunshine says

      August 04, 2015 at 7:12 am

      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 🙂

      Reply
      • Jenn S. says

        August 04, 2015 at 8:19 am

        Hi, Michelle! Thanks! Veggies have protein, too, so no worries. I hope you love it!

        Reply
    5. Nataliya says

      August 03, 2015 at 7:29 pm

      This would be great for those sensitive to beans and legumes, and it looks colourful and delicious, too. 🙂

      Reply
      • Jenn S. says

        August 04, 2015 at 8:24 am

        Thanks, Nataliya!

        Reply
    6. MyCookingSerects.com Krystallia Giamouridou says

      August 01, 2015 at 5:11 am

      I always enjoy vegetarian recipes and like the fact that you use chili among other spices

      Reply
      • Jenn S. says

        August 01, 2015 at 7:10 am

        Thanks so much, Krystallia! Have a wonderful weekend!

        Reply
    7. Diana says

      July 31, 2015 at 9:49 pm

      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.

      Reply
      • Jenn S. says

        August 01, 2015 at 7:09 am

        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!

        Reply
    8. rhanawalt says

      July 31, 2015 at 5:31 pm

      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)!

      Reply
      • Jenn S. says

        July 31, 2015 at 5:34 pm

        LOL, I’m glad I’m not the only one! Thanks, Rachel!

        Reply
    9. winwinfood says

      July 28, 2015 at 5:13 am

      This is perfect! Such a delicious blend of all my favorite veggies!

      Reply
      • Jenn S. says

        July 28, 2015 at 8:09 am

        Thanks, Lucie! Thank goodness for my garden!

        Reply
    10. Natalie says

      July 27, 2015 at 3:22 pm

      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

      Reply
      • Jenn S. says

        July 27, 2015 at 3:59 pm

        LOL, Natalie! The bowls are from Home Goods and were pretty cheap. 🙂 I do love them!

        Reply
    11. Sophia @veggies dont bite says

      July 25, 2015 at 6:55 pm

      This sounds delicious Jenn! I’m LOVING all the veggies in here and especially the peppers!

      Reply
      • Jenn S. says

        July 26, 2015 at 7:51 am

        Thanks, Sophia! Our banana peppers are out of control this year…so so many!! I’m not complaining! 🙂

        Reply
    12. The Vegan 8 says

      July 25, 2015 at 3:44 pm

      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!!

      Reply
      • Jenn S. says

        July 26, 2015 at 7:50 am

        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!! 🙂

        Reply
    13. Kathleen | HapaNomNom says

      July 25, 2015 at 1:35 pm

      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!

      Reply
      • Jenn S. says

        July 25, 2015 at 2:23 pm

        Thanks, Kathleen! Veggie chili is the best!

        Reply
    14. Sina says

      July 25, 2015 at 9:56 am

      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. 😉

      Reply
      • Jenn S. says

        July 25, 2015 at 10:02 am

        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!

        Reply
    15. Linda @ Veganosity says

      July 25, 2015 at 9:06 am

      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.

      Reply
      • Jenn S. says

        July 25, 2015 at 9:18 am

        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!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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