Vegetarian Beef Mince Chilli
Warm, hearty, and loaded with bold flavors, Vegetarian Beef Mince Chili is a plant-based twist on a classic comfort food favorite. This protein-packed recipe features a vibrant medley of kidney beans, black beans, and pinto beans, alongside tender vegetables like bell peppers, carrots, and celery. The true star is the vegetarian beef mince, which offers a meaty texture and rich flavor without the meat. Seasoned to perfection with chili powder, cumin, smoked paprika, and more, this chili delivers a smoky, spicy kick in every bite. Simmered with diced tomatoes and a splash of lime juice, it achieves a balanced depth of flavor that’s fresh and satisfying. Perfect for cozy nights or family gatherings, this vegetarian chili is easy to prepare and pairs beautifully with toppings like avocado slices, cilantro, or a dollop of sour cream. Whether you're embracing meatless meals or simply craving a healthy, hearty dish, this recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 28 ounces canned tomatoes, diced
- 1 cup vegetable broth
- 15 ounces canned kidney beans, rinsed and drained
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned pinto beans, rinsed and drained
- 12 ounces vegetarian beef mince
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the chopped green bell pepper, red bell pepper, diced carrot, and celery. Cook for about 5-7 minutes until the vegetables are tender.
Add the vegetarian beef mince to the pot and cook, breaking it up with a spoon, until browned, about 5 minutes.
Stir in the chili powder, cumin, smoked paprika, oregano, ground coriander, salt, and black pepper. Cook for about 1 minute to toast the spices.
Pour in the canned diced tomatoes with their juice, and vegetable broth. Stir well to combine.
Add the kidney beans, black beans, and pinto beans to the pot. Mix thoroughly.
Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, stirring occasionally.
Remove the lid and stir in the lime juice. Adjust seasoning with additional salt and pepper to taste.
Before serving, stir in the chopped cilantro. Serve hot, and enjoy your vegetarian beef mince chili with toppings of your choice such as avocado slices, sour cream, or cheese.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 9.1 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1319 mg | 28% | |
*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.
