Vegan Classic Chili with Meat and Beans
Warm up your dinner table with this hearty and flavorful Vegan Classic Chili with Meat and Beans, a plant-based twist on a timeless comfort food favorite. Packed with protein-rich vegan ground meat and a robust blend of kidney and black beans, this recipe delivers all the satisfying depth of traditional chili without any animal products. Sautéed vegetables like onion, bell pepper, carrot, and celery layer in a wholesome, savory base, while aromatic spices such as chili powder, cumin, smoked paprika, and cayenne pepper bring a smoky kick of heat. Simmered to perfection with diced tomatoes and vegetable broth, this one-pot wonder is bursting with bold flavors and is ready in just under an hour. Ideal for vegan meal prep or a cozy family dinner, serve it steaming hot and top with fresh cilantro for a bright finishing touch. Perfect for those searching for vegan comfort food, high-protein meals, or easy chili recipes!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 medium carrot, diced
- 2 stalks celery stalk, diced
- 3 cloves garlic, minced
- 12 ounces vegan ground meat
- 28 ounces canned tomatoes, diced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Stir in the chopped bell pepper, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Increase the heat slightly and add the vegan ground meat. Cook for 5 minutes, breaking up the meat substitute with a wooden spoon, until it starts to brown.
Stir in the diced tomatoes with their juice, tomato paste, and vegetable broth. Mix until well combined.
Add the drained and rinsed kidney beans and black beans to the pot.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary. If the chili is too thick, add a bit more vegetable broth to reach your desired consistency.
Serve hot, garnished with fresh cilantro. Enjoy your hearty and delicious vegan chili!
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7509 mg | 326% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 90.6 g | 324% | |
| Total Sugars | 59.0 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 44.4 mg | 247% | |
| Potassium | 8036 mg | 171% | |
*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.
