Healthy Vegan Beanless Chili Recipe

This healthy vegan beanless chili recipe is the perfect spicy stew for a cold winter dinner. This chili is full of flavor, veggies and has a classic beefy chili texture. Why beanless? I know that some individuals avoid beans, don’t like them or may be trying out an elimination diet or whole 30 that does not include legumes. Plus I like a challenge of making plant based oil-free versions of traditional Standard American Diet dishes.  

You will need a food processor, nothing fancy, I just use this one. We use it to make the “meaty” part of this chili by pulsing mushrooms & walnuts. That part of the recipe is the most complex the rest is pretty simple & straight forward. Adding ingredients to a pot, heat and enjoy. This chili serves up four – perfect for a week of lunches or dinner for the family. I like to add a side of brown rice and top my chili with avocado for the perfect hearty meal.  

My beanless chili recipe is made of whole plant based foods like mushrooms, tomatoes, onion and peppers. The chili is oil-free, dairy-free, bean free and I believe gluten free but I am not expert on GF. Enough about what it doesn’t have. This chili recipe is hearty, full of flavor and has a meaty texture with no meat. I hope you enjoy it! 

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Vegan Beanless Chili

Course Soup

Cuisine Vegan

Keyword oil free

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4

Ingredients

• 1 cup walnuts
• 1 yellow onion
• 2 cups vegetable broth
• 3 cloves garlic
• 1 bell pepper
• 8 oz baby bella mushrooms
• 1 jalapeno
• 3 tbsp fresh cilantro
• 1 tbsp liquid aminos
• 1 tbsp chili powder
• 2 tsp paprika
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp chipotle powder
• 2 tbsp tomato paste
• 1 can diced tomatoes (no salt) 14 oz
• 1 can crushed tomatoes (no salt) 15 oz
• 1 avocado optional

Instructions

1. Soak walnuts in warm water for 20 minutes

2. In a pot (2qt or larger) heat 1/4 c of vegetable broth on medium-high heat

3. Cook diced onion and diced garlic until onion translucent, about 5 minutes

4. Add chopped bell pepper and cook about 3 minutes

5. In a food processor pulse drained walnuts & washed mushrooms, you want a crumble texture, add mixture to pot and cook about 3 minutes

6. Add chopped cilantro, seasonings, tomato paste, canned tomatoes and remaining veg broth & mix

7. Cover and simmer for 30 minutes.

8. Optional serve with cubed avocado.

Recipe Notes

Optional- serve with cubed avocado and brown rice. 
You can use 2 cans of diced tomatoes, the crushed tomatoes give you a bit less chunky texture - just choose no salt added.
Feel free to add more chopped veggies- add them when you add the bell pepper. 
If chili is too thick for your liking add more vegetable broth

If you are a big soup fan l you have to try my Mushroom Barley Soup recipe. Looking for a good healthy vegan cookbook? I strongly recommend the How Not to Die Cookbook. Speaking of books, in 2020 I am committing to reading more, yay books! check out what I have been using to help me reach my goal here. 

If you cook up this recipe I would love a comment below of how you liked it.
Don’t forget to Pin the recipe for later and share your photo with me on Instagram @emilyhappyhealthy .  

Stay Happy & Healthy !
– Emily