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Meatless Mission Chili

Meatless Mission Chili recipe image
This robust meatless chili is a comforting favorite for chilly evenings or casual weeknight dinners. It combines the earthy depth of kidney beans with the bright freshness of shredded zucchini and carrots, all simmered in a rich tomato base. The blend of chili powder, basil, and oregano creates a complex, savory flavor profile that rivals traditional meat-heavy versions. Texturally, it offers a pleasant mix of soft beans and tender-crisp vegetables. Perfect for serving over rice, with crusty bread, or topped with vegan cheese, this dish is satisfying, nutritious, and incredibly easy to prepare with pantry staples. Its a versatile recipe that improves as it sits, making it excellent for meal prep.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 728.7
Dietary: Gluten-free
Description
This robust meatless chili is a comforting favorite for chilly evenings or casual weeknight dinners. It combines the earthy depth of kidney beans with the bright freshness of shredded zucchini and carrots, all simmered in a rich tomato base. The blend of chili powder, basil, and oregano creates a complex, savory flavor profile that rivals traditional meat-heavy versions. Texturally, it offers a pleasant mix of soft beans and tender-crisp vegetables. Perfect for serving over rice, with crusty bread, or topped with vegan cheese, this dish is satisfying, nutritious, and incredibly easy to prepare with pantry staples. Its a versatile recipe that improves as it sits, making it excellent for meal prep.
Ingredients
  • 2 tablespoon Safflower oil
  • 1 Clove garlic, minced
  • 1 Green Bell Pepper, chopped
  • 1 Stalk Celery, chopped
  • 1 Sm Onion, chopped (1/4 cup)
  • 1 Carrot, shredded
  • 1 Med Zucchini, shredded
  • 18 ounce Can Tomatoes with juice
  • 15 ounce Can Kidney Beans,drained
  • 8 ounce Can Tomato sauce (1 cup)
  • 1/4 cup Water
  • 1 1/2 teaspoon Chili powder, or to taste
  • 1/4 teaspoon Hot pepper Sauce, to taste
  • 1 teaspoon Basil
  • 1 teaspoon Oregano
  • 1/2 teaspoon Black Pepper
Directions
  1. 1
    Heat the safflower oil in a Dutch oven or large saucepan over medium heat.
  2. 2
    Add the chopped onion, celery, green bell pepper, shredded carrot, and minced garlic to the pot.
  3. 3
    Saut the vegetables, stirring occasionally, until they begin to soften and become fragrant, about 3 to 4 minutes.
  4. 4
    Stir in the shredded zucchini, canned tomatoes with their juice, tomato sauce, water, kidney beans, chili powder, hot pepper sauce, basil, oregano, and black pepper.
  5. 5
    Increase the heat to high and bring the mixture to a boil.
  6. 6
    Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes to allow the flavors to meld and the vegetables to become tender.
  7. 7
    Taste and adjust seasoning with more chili powder or hot sauce if desired.
  8. 8
    Serve hot in bowls, optionally topped with chopped scallions, corn, or vegan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 728.7kcal
% Daily Value *
Total Fat 11.9g19%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 1062.1mg45%
Total Carbohydrate 121.4g41%
Dietary Fiber 36.2g145%
Sugars 30.9g
Protein 41.0g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan, chili, meatless, beans, vegetarian, comfort food, spicy, healthy, dinner, slow cooker, stew, plant-based, easy, kidney beans, tomato, warm, hearty, budget-friendly, meal prep, american
Read it online: https://www.chefs-mate.com/recipe/meatless-mission-chili-2/