Best No-Meat Chili Recipe

kidney beans

🥗Healthier: canned lentils

💰Cheaper: pinto beans

Lentils are lower in calories and higher in protein.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini is lower in calories and adds moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Heat olive oil in a pot over medium heat.

Add chopped onions and jalapeno pepper; sauté for 3-4 minutes.

Add diced bell peppers (1.5) and chopped garlic; stir and cook for a few more minutes.

Add rinsed and drained dark kidney beans and garbanzo beans to the pot.

Add chopped rutabaga and cauliflower to the chili.

Add diced zucchini to the mixture; stir everything together.

Add dried oregano, rubbing it between your hands to release the flavors.

Add a large can of crushed tomatoes and chopped plum tomatoes; stir to combine.

Add a little water, just enough to cover the vegetables, and bring to a bubble.

Reduce heat to a simmer and cover the pot; let it simmer for about 30 minutes.

Check the consistency; if it's too dry, add water conservatively as needed.

After 30 minutes, let it simmer for an additional 15 minutes.

Turn off the heat and let the chili sit; it will taste better the next day.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary