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Bowl of vegetable beanless chili topped with japaeño slices.
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5 from 1 vote

Garden Vegetable Beanless Chili

A spicy beanless vegan chili that takes full advantage of your summer garden bounty!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup/Stew/Chili
Cuisine: American
Servings: 6
Calories: 188kcal
Author: Jenn Sebestyen

Ingredients

  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 green bell pepper (diced)
  • 1 red bell pepper (diced)
  • 2 carrots (peeled and diced)
  • 1 medium zucchini (diced) (about 2 cups)
  • 1 small eggplant (diced) (about 2 cups)
  • 1 hot banana pepper (seeds and ribs removed, minced)
  • 1 jalapeño pepper (seeds and ribs removed, minced)
  • 28 ounces canned diced tomatoes
  • 2 to 3 cups low sodium vegetable broth (plus 2-4 tablespoons for sautéing)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 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, sauté the onion in 2 tablespoons vegetable broth 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 another 1 to 2 tablespoon(s) veggie broth if needed if the vegetables start to stick.
  • 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

~If you like things really spicy, you can leave in the ribs and seeds from the hot peppers.
~If you like things less spicy, you can leave out the jalapeño or banana pepper or both.
~ Start with 2 cups of vegetable broth. If you like it soupier, add an extra cup.
~And if you really can't imagine chili without beans, then by all means, add a can or two of your favorite kind!

Nutrition

Calories: 188kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 512mg | Potassium: 735mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6450IU | Vitamin C: 71.8mg | Calcium: 70mg | Iron: 2.2mg