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Meatless Taco Chili
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5 from 1 vote

Meatless Taco Chili (Dairy Free)

Taco Chili - 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 mins
Cook Time30 mins
Total Time40 mins
Course: Chili, Entree, Soup
Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan
Servings: 6 servings
Calories: 226kcal




  • In a large soup pot, sauté the onion and red bell pepper over medium heat in ¼ cup vegetable broth for 5-6 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!


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!


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