Chili Mock Carne
Warm up with a hearty bowl of Chili Mock Carne, a satisfying plant-based twist on classic chili that’s packed with bold flavors and wholesome ingredients. This vegan chili recipe combines a savory plant-based ground meat substitute, protein-rich black and kidney beans, and a colorful medley of fresh vegetables like bell peppers, carrots, and onions, all simmered in a richly spiced tomato base. Seasoned with smoky paprika, cumin, chili powder, and a hint of coriander, every spoonful delivers robust, comforting flavor. Quick and easy to prepare in just under an hour, this one-pot dish is perfect for busy weeknights or cozy gatherings. Serve it with a splash of lime and a sprinkle of fresh cilantro for a vibrant finish, and enjoy a meal that’s as nutritious as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium bell peppers, diced (any color)
- 2 medium carrots, diced
- 12 ounces plant-based ground meat substitute
- 28 ounces canned diced tomatoes
- 2 cups vegetable broth
- 1 cup cooked black beans (rinsed and drained if canned)
- 1 cup cooked kidney beans (rinsed and drained if canned)
- 2 tablespoons tomato paste
- 1.5 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoons ground coriander
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional for heat)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 whole lime wedges (for serving)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, bell peppers, and carrots. Cook for an additional 5 minutes, stirring occasionally.
Add the plant-based ground meat substitute and cook for 5-6 minutes until lightly browned.
Stir in the tomato paste, chili powder, cumin, smoked paprika, dried oregano, ground coriander, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
Pour in the vegetable broth and add the canned diced tomatoes (with their juices). Stir well to combine.
Add the black beans and kidney beans. Stir and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. If you prefer more heat, stir in the optional red pepper flakes.
Serve warm in bowls, topped with fresh chopped cilantro and a squeeze of lime juice. Enjoy!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 932 mg | 41% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.4 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
