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Meatless Taco Chili
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5 from 1 vote

Meatless Taco Chili

This Taco Chili is an easy, high protein, high fiber, full of flavor, meatless dish! Perfect for a weeknight meal, entertaining, or game day! Load it up with your favorite toppings and dig in!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entrées, Soups, Stews, and Chilis
Cuisine: American
Diet: Vegan
Servings: 6 servings
Calories: 226kcal
Author: Jenn Sebestyen

Ingredients

  • 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

Garnishes

  • fresh squeezed lime
  • avocado
  • cilantro
  • corn chips or tortilla chips
  • Southwest Vegan Ranch Dressing
  • vegan sour cream or unsweetened plain yogurt

Instructions

  • 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!

Notes

Bragg Liquid Aminos (or soy sauce) might seem like an odd addition to a tex-mex dish, but it gives depth of flavor and the end dish it won't taste like soy sauce - promise!

Nutrition

Calories: 226kcal | Carbohydrates: 41g | Protein: 10g | Fat: 2g | Sodium: 1263mg | Potassium: 868mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1900IU | Vitamin C: 55.3mg | Calcium: 90mg | Iron: 3.1mg