Vegan Beef Mince Chilli
Savor the bold and hearty flavors of Vegan Beef Mince Chilli, a plant-based twist on the classic comfort food favorite. Packed with protein-rich kidney and black beans, tender veggies, and savory vegan beef mince, this recipe delivers all the warmth and depth of traditional chili without the meat. A blend of chili powder, smoked paprika, cumin, and coriander creates a robust, smoky spice profile, while soy sauce adds a rich umami punch. Simmered to perfection with diced tomatoes and vegetable broth, this wholesome one-pot wonder is ideal for weeknight dinners or meal prepping. Garnished with fresh cilantro for a burst of brightness, this vegan chili is a satisfying, nutrient-dense dish that's sure to impress both vegans and meat-lovers alike. Perfect for cozy nights in, it's easy to make and ready in under an hour!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 medium bell pepper, diced
- 14 ounces vegan beef mince
- 15 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrot, celery, and bell pepper. Cook for another 5 minutes until the vegetables begin to soften.
Add the vegan beef mince to the pot, breaking it up with a spoon, and cook for about 5 minutes until it starts to brown.
Stir in the canned diced tomatoes, kidney beans, black beans, and tomato paste.
Pour in the vegetable broth and add chili powder, cumin, smoked paprika, ground coriander, soy sauce, salt, and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to low.
Simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld.
Taste and adjust seasoning if necessary.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 12.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1668 mg | 35% | |
*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.
