Meatless Chili Soup
A hearty, flavorful meatless chili soup packed with beans, corn, and spices—perfect for a quick, nutritious meal that suits vegetarians and chili lovers alike.
Ingredients
- 15 oz. can garbanzo beans ⓘ
- 12 oz. can whole kernel corn with sweet peppers ⓘ
- 15 oz. can red kidney beans ⓘ
- 14 oz. can beef broth ⓘ
- 10 oz. can tomatoes with green chili peppers ⓘ
- 1/2 cup chopped onion ⓘ
- 2 tsp. chili powder ⓘ
- 1/2 tsp. minced garlic ⓘ
- 1/4 tsp. crushed red pepper ⓘ
- 1/8 tsp. pepper ⓘ
- 1/4 cup plain low-fat yogurt ⓘ
Instructions
- Drain garbanzo beans and corn. Drain and rinse red kidney beans.
- In a large saucepan, stir together beans, corn, kidney beans, broth, tomatoes, onion, chili powder, garlic, red pepper, and black pepper.
- Bring to a boil, then reduce the heat. Cover and simmer for 20 minutes.
- Ladle into bowls to serve.
- Dollop each serving with 1 tablespoon of plain low-fat yogurt.
Tips & Substitutions
For a heartier flavor, consider adding diced bell peppers or zucchini to the soup. If you're looking for a spicier kick, increase the red pepper or add jalapeños. You can substitute the beef broth with vegetable broth to keep it fully meatless. This chili soup also works well with black beans or pinto beans if you want to switch things up.
Serving Suggestions
This meatless chili soup is perfect as a standalone dish, but it pairs beautifully with Baked Bean Stuffed Peppers or a side of cornbread for a complete meal. For a refreshing contrast, serve with a simple green salad. Top each bowl with a dollop of yogurt and a sprinkle of fresh cilantro for a touch of brightness.
Storage & Reheating
To store leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. When reheating, add a splash of water or broth to restore consistency and warm it in a saucepan over medium heat or in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Chili Soup contains roughly 309 calories, with 12g protein, 52g carbohydrates, and 9g fat. It is an excellent source of vitamin C (253% of the Daily Value), dietary fiber (59% of the Daily Value), and vitamin A (53% of the Daily Value). Note that it is relatively high in sodium, at 840mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili soup in advance?
Yes, this chili soup can be made in advance and actually tastes better the next day as the flavors meld together. Just prepare it according to the recipe and store it in the refrigerator. When you're ready to serve, simply reheat it on the stove or in the microwave until warmed through.
Is this recipe suitable for meal prep?
Absolutely! This meatless chili soup is ideal for meal prep. You can portion it out into individual servings and store them in the refrigerator or freezer. This way, you have a quick and nutritious meal ready to go throughout the week, making it perfect for busy days.
Can I add meat to this chili if I prefer?
Yes, if you prefer a meatier chili, you can add cooked ground beef or turkey. Just brown the meat in the saucepan before adding the other ingredients. This will create a delicious twist and make the chili heartier, appealing to those who enjoy traditional beef recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).