Vegan Lean Beef Chili Con Carne
Boldly reimagined for plant-based enthusiasts, this Vegan Lean Beef Chili Con Carne delivers all the hearty, bold flavors of the classic dish without the meat. Packed with nutritious ingredients like diced tomatoes, protein-rich kidney and black beans, sweet corn, and the perfect blend of smoky spices, this chili offers a health-conscious twist while staying true to its savory roots. Featuring plant-based ground beef for a satisfying texture, it’s simmered to perfection for a deep, robust flavor. Ready in just an hour, it’s ideal for meal prep, cozy dinners, or feeding a crowd. Garnish with fresh cilantro, creamy avocado, or a dollop of vegan sour cream for a flavorful finishing touch. Whether you're vegan or simply craving a lighter spin on a comfort food classic, this chili guarantees warmth in every bite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 large carrot, diced
- 2 medium celery stalks, diced
- 16 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
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons 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 diced onion and garlic to the pot and sauté for about 5 minutes, until the onion becomes translucent.
Stir in the diced red and green bell peppers, carrot, and celery. Cook for another 5 minutes, until the vegetables begin to soften.
Add the plant-based ground beef to the pot and cook for about 5 minutes, breaking it apart with a wooden spoon until it browns slightly.
Pour in the canned diced tomatoes, kidney beans, black beans, and corn. Stir to combine.
Add the vegetable broth, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper. Stir until well mixed.
Season the chili with salt and black pepper, and bring it to a simmer.
Reduce the heat to low and let the chili cook for about 30 minutes, stirring occasionally.
Taste and adjust seasoning as necessary before serving.
Serve hot with your choice of toppings such as chopped cilantro, avocado slices, or vegan sour cream.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8670 mg | 377% | |
| Total Carbohydrate | 350.4 g | 127% | |
| Dietary Fiber | 98.2 g | 351% | |
| Total Sugars | 71.4 g | ||
| Protein | 154.5 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 47.9 mg | 266% | |
| Potassium | 8024 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.
