Vegan Texas Roadhouse Style Chili
Get ready to spice up your dinner table with this hearty and flavorful Vegan Texas Roadhouse Style Chili! Packed with protein-rich vegan ground beef crumbles, kidney beans, and black beans, this robust chili delivers all the bold, smoky flavors you crave—without any animal products. A medley of aromatics like garlic, diced onion, and red bell pepper blend seamlessly with chili powder, cumin, smoked paprika, and a touch of cayenne for a perfectly balanced kick. Ready in just an hour, it's ideal for meal prep or serving up as a comforting dish on chilly evenings. Customize it with optional toppings like vegan sour cream, chopped scallions, or crunchy tortilla chips for a true Texas-inspired finish. This one-pot vegan chili recipe is rich, satisfying, and sure to be a hit with plant-based eaters and meat lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 1 large Red bell pepper, diced
- 4 cloves Garlic, minced
- 12 ounces Vegan ground beef crumbles
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Black beans, drained and rinsed
- 1 cup Corn kernels (optional, fresh or frozen)
- Vegan sour cream (optional, for serving)
- Chopped scallions (optional, for serving)
- Chopped cilantro (optional, for serving)
- Tortilla chips (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the vegan ground beef crumbles to the pot and cook for another 5 minutes, stirring occasionally.
Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and crumbles in the spices.
Pour in the crushed tomatoes, tomato paste, and vegetable broth. Stir to combine.
Add the kidney beans, black beans, and corn kernels, if using. Mix thoroughly.
Bring the chili to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot, topped with optional vegan sour cream, scallions, cilantro, and tortilla chips for garnish.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5101 mg | 222% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 94.4 g | 337% | |
| Total Sugars | 75.3 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 8412 mg | 179% | |
*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.
