Make the most of garden or farmer’s market produce with this hearty veggie-packed chili soup. It brings together classic chili spices with a bounty of vegetables in a rich, savory tomato broth—no beans required.
This beanless veggie chili soup celebrates fresh summer produce and is easy to adapt to what you have on hand. Make it mild or spicy depending on your preference. It’s comforting and nutritious while staying light enough for warm-weather meals.
Ingredients you need
Ingredient notes and substitutions
This soup relies on a variety of vegetables for a satisfying, almost “meaty” texture without meat or beans. It’s flexible—swap or add whatever you have: summer squash, green beans, or corn all work well.
Vegetables: Onions and garlic build the aromatic base. Eggplant and zucchini add a substantial texture, while bell peppers bring sweetness and color. Carrots add firmness and subtle sweetness.
Heat: Jalapeño and hot banana pepper provide mild heat. Omit them for a non-spicy version, remove seeds and ribs for milder heat, or keep seeds for a punchier flavor.
Spices: Traditional chili spices—chili powder, cumin, and oregano—paired with smoked paprika and an optional dash of liquid smoke add depth and smokiness.
Beans: This recipe intentionally skips beans. If you prefer a more classic bean chili, stir in one or two cans of rinsed beans.
How to make the recipe
Sauté the onion in oil over medium heat until soft and translucent. Add garlic, carrots, bell peppers, banana pepper, and jalapeño and cook a few minutes until beginning to soften. Add zucchini, eggplant, and the spices, and cook 1–2 minutes until fragrant.
Pour in diced tomatoes and vegetable broth, bring to a simmer, and cook about 15 minutes until the soup is thick and bubbling and the vegetables are tender. Taste and adjust salt, pepper, and other seasonings as needed. If using liquid smoke, add a few dashes and simmer a few minutes more.
How to serve
This soup is delicious on its own or served with extras. Try it over cooked macaroni for a classic comfort pairing, or serve with cornbread—sweet maple cornbread or spicy jalapeño cornbread both complement it nicely. Garnish with fresh chopped cilantro, vegan sour cream, guacamole, pickled jalapeños, or crackers for added texture and flavor.
Storage and freezing
Fridge: Store leftovers in an airtight container for 3–4 days.
Freezer: Cool completely, then transfer to a freezer-safe container or bag. The soup keeps well for up to 6 months.
To reheat: Thaw overnight in the refrigerator if frozen. Reheat gently on the stove over medium heat, stirring occasionally, or in the microwave in short intervals until hot.
Pro tips and tricks
~ Dice peppers, hot peppers, and carrots into similarly sized small pieces so they cook evenly.
~ Cut the eggplant and zucchini into consistent bite-sized pieces.
~ Remove seeds and ribs from hot peppers for milder heat; leave them in for more spice.
~ Sauté the spices with the vegetables briefly to bloom their flavors before adding tomatoes and broth.
~ Simmer until the soup is thick and bubbly and the vegetables are tender. Taste and adjust seasonings before serving.
FAQs
Yes. Many regional chili traditions omit beans—Texas-style chili, for example, often excludes them. Modern variations include everything from meat-based chilis to vegetarian or vegan versions that skip beans entirely.
Vegetarian chili can be made with beans or lentils, vegan meat substitutes, tofu, or a variety of vegetables. This version relies on a mix of garden vegetables and classic chili spices to create a hearty, flavorful soup.
Traditional chili is typically thicker and stewy rather than soup-like. This recipe, however, is broth-based with similar chili flavors, so its texture leans more toward soup while maintaining the essence of chili.
More vegan chili recipes
- Meatless Taco Chili
- Black Bean Quinoa Chili
- Vegan White Chili
- Vegan Lentil Chili
- Vegan Cincinnati Chili
- Slow Cooker Black Bean Chili
- Vegan Chorizo Chili
I hope you love this recipe! If you try it, please rate it and leave a comment with feedback. For more family-friendly meatless recipes, consider checking out The Meatless Monday Family Cookbook.
Beanless Veggie Chili Soup
Recommended Equipment
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Soup Pot
Ingredients
- 2 tablespoons olive oil (use broth or water for an oil-free option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 1 jalapeño pepper, seeds and ribs removed, minced
- 1 hot banana pepper, seeds and ribs removed, minced
- 1 medium zucchini, diced (about 2 cups)
- 1 small eggplant, diced (about 2 cups)
- 1 ½ tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1 can (28 oz) diced tomatoes
- 2–3 cups low sodium vegetable broth
- Salt and pepper to taste
- A few dashes of liquid smoke (optional)
- 2 tablespoons chopped fresh cilantro (for garnish)
Instructions
- In a large soup pot over medium heat, warm the oil and sauté the diced onion 4–5 minutes until soft and translucent.
- Add garlic, carrots, green and red bell peppers, banana pepper, and jalapeño. Sauté about 5 minutes until they begin to soften.
- Add zucchini, eggplant, and the spices. Sauté 1–2 minutes until the spices are fragrant.
- Stir in the diced tomatoes and vegetable broth. Bring to a simmer and cook about 15 minutes until thick and bubbling and the vegetables are tender.
- Taste and season with salt and pepper as needed. Add liquid smoke if using and simmer another 5 minutes.
- Serve hot, garnished with fresh cilantro, and any other preferred toppings.
Notes
~ Remove pepper ribs and seeds for milder heat or leave them for more spice.
~ Sauté spices briefly with the vegetables to release their aromas before adding liquids.
~ Store leftovers in the fridge for 3–4 days or freeze up to 6 months.
Nutrition
Nutrition values are estimates. Verify using your own calculations if needed.