Fake Chili Vegetarian
Warm up any day with this hearty and flavor-packed Fake Chili Vegetarian, a plant-based twist on classic comfort food that’s perfect for family dinners or meal prep. Loaded with wholesome ingredients like black beans, kidney beans, vibrant veggies, and zesty spices, this chili delivers a rich, smoky depth without needing any meat. Ready in under an hour, it’s a quick and healthy option that’s naturally gluten-free and vegan-friendly. A touch of smoked paprika and fresh cilantro bring bright, bold flavors to every bite, while optional lime wedges add a tangy finish. Serve this one-pot wonder with crusty bread or tortilla chips for a satisfying, cozy meal that even meat-lovers won’t be able to resist.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 2 stalks celery stalk, diced
- 28 ounces canned diced tomatoes
- 15 ounces cooked black beans (or canned, drained and rinsed)
- 15 ounces cooked kidney beans (or canned, drained and rinsed)
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.
Stir in the minced garlic, carrot, and celery. Cook for another 5 minutes, stirring occasionally.
Add the canned diced tomatoes, black beans, kidney beans, vegetable broth, and tomato paste. Stir to combine.
Mix in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.
Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and let it cook for 25 minutes.
Stir occasionally to prevent sticking, and adjust the seasoning as needed.
Add the corn kernels and cook for an additional 5 minutes.
Turn off the heat and let the chili rest for a few minutes before serving.
Serve the chili hot, garnished with fresh cilantro if desired, and lime wedges on the side.
Nutrition Facts
Calories |
2247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 337.6 g | 123% | |
| Dietary Fiber | 105.6 g | 377% | |
| Total Sugars | 63.2 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 708 mg | 54% | |
| Iron | 35.8 mg | 199% | |
| Potassium | 7350 mg | 156% | |
*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.
