Vegan Hearty Chili Beef
Warm up with a bowl of Vegan Hearty Chili Beef, a plant-based twist on the classic comfort food that’s bursting with flavor and nutrition. Packed with vibrant vegetables like bell peppers, carrots, celery, and sweet corn, this hearty chili features protein-rich plant-based ground beef and a colorful medley of beans—kidney and black—for irresistible texture and substance. A smoky blend of spices, including chili powder, cumin, and smoked paprika, gives it a robust, warming kick, while canned tomatoes and vegetable broth create the perfect rich and savory base. Ready in just an hour, this vegan chili is easy to make and perfect for feeding a crowd, offering six generously sized servings. Pair it with your favorite toppings like vegan sour cream, avocado slices, or fresh cilantro for a satisfying meal that will keep you coming back for more. Perfect for chilly nights, busy weeknights, or meal prep!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium bell peppers, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 14 ounces plant-based ground beef
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 2 cups vegetable broth
- 3 tablespoons tomato paste
- 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
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, bell peppers, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Stir in the plant-based ground beef and cook for 5-7 minutes, breaking it up with a spoon or spatula, until browned.
Add the canned diced tomatoes, kidney beans, black beans, corn, vegetable broth, and tomato paste. Stir well to combine.
Mix in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper.
Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve the chili hot, garnished with your favorite toppings such as avocado slices, chopped cilantro, or vegan sour cream.
Nutrition Facts
Calories |
3080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 9178 mg | 399% | |
| Total Carbohydrate | 372.0 g | 135% | |
| Dietary Fiber | 103.9 g | 371% | |
| Total Sugars | 82.6 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1050 mg | 81% | |
| Iron | 47.5 mg | 264% | |
| Potassium | 8933 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.
