Vegan Classic Meat Chili
Hearty, flavorful, and entirely plant-based, this Vegan Classic Meat Chili is the perfect bowl of comfort for any occasion. Packed with protein-rich vegan ground meat, two varieties of beans, and an assortment of tender vegetables like bell peppers, zucchini, and carrots, this chili is a nutrient-dense delight. A robust blend of spices—smoky paprika, earthy cumin, and a touch of cayenne—infuses every bite with bold, warming flavors. Simmered in a rich tomato broth, this dish achieves the satisfying texture and savory depth of a traditional meat chili, but with a vegan twist. Ready in just one hour, this recipe is ideal for meal prep, cozy weeknight dinners, or game-day spreads, and is best served with crusty bread or over a bowl of steamed rice. Whether you're vegan or just looking for a hearty plant-based meal, this recipe guarantees flavor and comfort in every spoonful! Keywords: vegan chili, plant-based recipes, meatless chili, easy vegan dinner, high-protein vegan meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced bell peppers
- 1 large, diced carrot
- 2 diced celery stalks
- 1 medium, diced zucchini
- 12 ounces vegan ground meat substitute
- 28 ounces canned diced tomatoes
- 15 ounces, rinsed and drained canned kidney beans
- 15 ounces, rinsed and drained canned black beans
- 1 cup corn kernels
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.
Add the minced garlic, diced bell peppers, carrot, celery, and zucchini. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the vegan ground meat substitute and cook for about 5 more minutes, breaking it up with a spoon as it cooks.
Add the canned diced tomatoes, kidney beans, black beans, and corn. Stir to combine.
Pour in the vegetable broth and add the chili powder, ground cumin, smoked paprika, dried oregano, ground 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. Stir occasionally to prevent sticking.
Taste and adjust the seasoning, if necessary. Serve hot, and enjoy your Vegan Classic Meat Chili!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8167 mg | 355% | |
| Total Carbohydrate | 354.8 g | 129% | |
| Dietary Fiber | 117.3 g | 419% | |
| Total Sugars | 69.4 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1048 mg | 81% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 8946 mg | 190% | |
*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.
