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Meatless Chili

Best Meatless Chili

Erica Dinho
5 from 16 votes


  • 3 tablespoons olive oil
  • ½ cup finely chopped onion
  • 3 garlic cloves minced
  • 1 green pepper finely chopped
  • 1 red bell pepper red pepper finely chopped
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can red beans, rinsed and drained
  • 1 15 oz can pink beans, rinsed and drained
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 15 oz can corn
  • 1 15 oz can diced tomatoes
  • 1 ½ cups vegetable stock or water
  • 2 dried chili de Arbol or to your taste
  • 1 teaspoon ground cumin
  • Salt and pepper
  • ½ teaspoon sugar
  • 1 tablespoon tomato paste
  • ½ cup chopped fresh cilantro plus more for garnish


  • In a small pot over medium-low heat place ½ cup of water and dried chili. Cook for about 10 minutes. Drain chili and place in a blender with tomatoes and vegetable broth.
  • Heat the oil in a large pot over medium high heat. Add the onions and cook for about 3 minutes. Reduce the heat to medium and add the garlic, red and green pepper and cook for additional 2 minutes. Add the cumin, and cook for 30 seconds more.
  • Add the beans and tomato-chili mixture to the pot and simmer for about 15-20 minutes.
  • Add the sugar, cilantro and tomato paste. Cook for 5 minutes more. If the chili is too thick, use some of the broth you set aside. Add salt and pepper to taste.
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