Vegetarian Classic Beef Chili
Dive into the hearty, comforting flavors of this **Vegetarian Classic Beef Chili**, a meatless twist on the beloved classic that's packed with nourishing ingredients and bold spices. Perfect for any weeknight dinner or meal prep, this chili features a medley of colorful vegetables like bell peppers, carrots, and celery paired with protein-rich kidney and black beans. The secret to its satisfying texture lies in the use of **textured vegetable protein (TVP)**, which serves as a delicious, plant-based alternative to beef. Infused with smoky ancho chili powder, cumin, and oregano, and simmered to perfection in crushed tomatoes and vegetable broth, this chili delivers maximum flavor in every bite. A touch of soy sauce adds depth, while frozen corn provides a pop of sweetness. Ready in just under an hour and serving six, this wholesome dish is ideal for vegetarians and chili lovers alike. Top it off with your favorite garnishes like shredded cheese, avocado, or sour cream, and enjoy a cozy, crowd-pleasing meal. Perfect for those searching for "vegetarian chili recipes," "TVP chili dishes," or "meatless comfort food ideas"!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery stalks, chopped
- 2 tablespoons ancho chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 28 ounces canned tomatoes, crushed
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 cups vegetable broth
- 1 cup frozen corn
- 1 cup textured vegetable protein (TVP)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper, optional
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, red and green bell peppers, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
Stir in the chili powder, cumin, and oregano. Cook for another minute or until the spices are fragrant.
Add the crushed tomatoes, kidney beans, black beans, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
Add the frozen corn, TVP, and soy sauce to the pot. Stir well to combine.
Season the chili with salt, black pepper, and cayenne pepper if using. Adjust seasoning to taste.
Continue to simmer the chili for an additional 15-20 minutes, stirring occasionally, until the flavors have melded together and the TVP is fully rehydrated.
Serve the chili hot, garnished with your choice of toppings such as shredded cheese, chopped cilantro, diced avocado, or sour cream.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 113.5 g | 405% | |
| Total Sugars | 76.4 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1051 mg | 81% | |
| Iron | 50.4 mg | 280% | |
| Potassium | 10415 mg | 222% | |
*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.
