Fool the Meat Eaters Chili
Get ready to amaze even the most devoted carnivores with "Fool the Meat Eaters Chili," a hearty and satisfying meatless masterpiece perfect for any occasion. This plant-based chili features a rich medley of beans—black, kidney, and pinto—paired with a soy-based ground meat substitute that mimics the texture and flavor of traditional chili while staying entirely vegetarian. Aromatic spices like smoked paprika, cumin, and chili powder infuse every bite with robust flavor, while vibrant vegetables including bell peppers, onions, and carrots add fresh depth and color. Simmered to perfection in a tangy tomato base, this easy-to-make dish is ready in just an hour and is ideal for family dinners, potlucks, or game-day feasts. Top it off with creamy sour cream, shredded cheese, or their vegan alternatives, and finish with a sprinkle of fresh cilantro for an irresistible presentation. Whether you're catering to plant-based eaters or simply looking to spice up your weekly meal rotation, this chili is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 medium carrot, finely diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 12 ounces soy-based ground meat substitute
- 1 teaspoon smoked paprika
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoons cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream or vegan sour cream (optional, for topping)
- 1 cup shredded cheese or vegan cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and carrot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are soft and the onion is translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the tomato paste and mix well with the vegetables, cooking for another 2 minutes.
Pour in the crushed tomatoes and vegetable broth. Stir to combine.
Add the black beans, kidney beans, pinto beans, and soy-based ground meat substitute. Stir thoroughly.
Sprinkle in the smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper, salt, and black pepper. Mix to incorporate the spices throughout the chili.
Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if needed, adding more salt, pepper, or chili powder to reach your desired flavor.
Serve the chili hot, garnished with fresh cilantro. Add optional toppings like sour cream and shredded cheese if desired.
Nutrition Facts
Calories |
3125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 110.8 g | 396% | |
| Total Sugars | 64.7 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2104 mg | 162% | |
| Iron | 49.6 mg | 276% | |
| Potassium | 8902 mg | 189% | |
*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.
