Vegetarian Classic Meat Chili
Warm, hearty, and bursting with bold flavors, this Vegetarian Classic Meat Chili is a comforting, plant-based twist on the beloved original. Made with a savory plant-based ground meat substitute, a medley of fresh vegetables, and a perfect balance of bold spices like chili powder, smoked paprika, and cumin, this recipe delivers all the richness of classic chili without any meat. Protein-packed kidney and black beans, along with sweet bursts of corn, make this dish as nutritious as it is satisfying. Simmered in a vibrant tomato-based broth and ready in just under an hour, it’s perfect for weeknight dinners, meal prep, or feeding a crowd. Serve it piping hot with your favorite toppings—think shredded cheese, dollops of sour cream, or fresh cilantro—and let this vegan-friendly comfort food steal the show! Keywords: vegetarian chili, plant-based chili, hearty meatless chili, vegan comfort food, easy chili recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 3 large garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces plant-based ground meat substitute
- 28 ounce canned diced tomatoes
- 2 tablespoons tomato paste
- 15 ounce canned kidney beans, drained and rinsed
- 15 ounce canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 2 cups vegetable broth
- 1 bay leaf
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion to the pot and cook until it becomes translucent, about 5 minutes.
Stir in the red and green bell peppers, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Mix in the chili powder, ground cumin, dried oregano, smoked paprika, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables in the spices.
Add the plant-based ground meat substitute to the pot, breaking it up with a spoon and cooking for 3-4 minutes until it is slightly browned.
Pour in the canned diced tomatoes, including their juice, and stir in the tomato paste.
Add the drained and rinsed kidney beans and black beans, as well as the corn kernels. Stir to combine all the ingredients.
Pour in the vegetable broth and add the bay leaf. Bring the chili to a simmer.
Once simmering, reduce the heat to low and cover the pot. Allow the chili to cook gently for about 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf. Taste and adjust seasoning with more salt or pepper if desired.
Serve the vegetarian chili hot, garnished with your choice of toppings such as chopped onions, shredded cheese, sour cream, or cilantro.
Nutrition Facts
Calories |
3036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.1 g | 176% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8624 mg | 375% | |
| Total Carbohydrate | 339.9 g | 124% | |
| Dietary Fiber | 99.4 g | 355% | |
| Total Sugars | 68.6 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 946 mg | 73% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 8366 mg | 178% | |
*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.
