Vegetarian Classic Chili with Meat and Beans
Satisfy your craving for hearty comfort food with this **Vegetarian Classic Chili with Meat and Beans**, a delightful plant-based twist on a timeless favorite. Packed with vibrant vegetables like onions, bell peppers, and carrots, this chili gets its rich, meaty texture from protein-packed meatless crumbles and a savory boost from aromatic spices like chili powder, cumin, and paprika. Two types of hearty beans—kidney and black—combine with sweet corn and a flavorful tomato base to create a dish that's both nourishing and delicious. The best part? It's ready in under an hour, making it perfect for weeknight dinners. Serve this wholesome, protein-rich chili garnished with fresh cilantro and a squeeze of lime for a zesty finish. Whether you're a vegetarian or simply looking for a satisfying, plant-based meal, this chili is sure to warm your heart and your table!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 1 large carrot, chopped
- 4 cloves garlic, minced
- 12 ounces meatless crumbles
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup cooked corn kernels
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 0.25 cup fresh cilantro, chopped for garnish
- 1 whole lime wedges for serving
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and carrot. Sauté for 5-7 minutes until the onions are translucent and vegetables are softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the meatless crumbles, chili powder, cumin, paprika, and oregano. Cook for 3-4 minutes, allowing the spices to coat the vegetables and crumbles.
Add the canned diced tomatoes (with their juice), tomato paste, and vegetable broth to the pot. Stir well to combine.
Bring the mixture to a gentle simmer and then reduce the heat to low. Cover the pot and let it cook for 20 minutes, stirring occasionally.
Add the drained and rinsed kidney beans and black beans, along with the corn. Stir well and then season the chili with salt, black pepper, and sugar.
Allow the chili to simmer, uncovered, for an additional 15 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust the seasoning if necessary. Remove from heat.
Serve the chili hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 12.3 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1239 mg | 26% | |
*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.
