Vegan Hearty Beef and Bean Chili
Warm up your taste buds with this Vegan Hearty Beef and Bean Chili—a plant-based twist on a classic comfort food that's packed with bold flavor and nourishing ingredients. Featuring a savory mix of meatless ground beef substitute, fiber-rich black and kidney beans, and vibrant vegetables like bell peppers, carrots, and celery, this chili is a perfect balance of hearty and wholesome. Seasoned with smoky paprika, chili powder, oregano, and a surprising hint of cocoa powder, every bite delivers layers of complex flavor. Ready in under an hour, this satisfying dish pairs beautifully with a side of cornbread or a dollop of vegan sour cream for the ultimate cozy meal. Perfect for chilly nights, meal prep, or feeding a crowd, this vegan chili recipe is a must-try for anyone seeking plant-based comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium bell pepper, diced
- 1 large carrot, diced
- 1 medium celery stalk, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 28 ounces canned crushed tomatoes
- 2 cups vegetable broth
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned kidney beans, drained and rinsed
- 1 cup corn kernels
- 1 tablespoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces meatless ground beef substitute
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion, diced bell pepper, diced carrot, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened, stirring occasionally.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute to caramelize slightly.
Add the vegetable broth and canned crushed tomatoes to the pot and bring the mixture to a gentle simmer.
Stir in the black beans, kidney beans, corn kernels, ground cumin, chili powder, smoked paprika, dried oregano, cocoa powder, salt, and black pepper.
Add the meatless ground beef substitute to the pot, stirring to break it apart and combine it with the other ingredients.
Allow the chili to simmer over low heat for about 20-30 minutes, stirring occasionally to prevent sticking. Adjust seasoning to taste.
Once cooked, remove from heat and let it sit for a few minutes to thicken slightly. Serve hot.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 12.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1267 mg | 27% | |
*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.
