Vegetarian Hearty Beef Chilli
Satisfy your cravings for bold and comforting flavors with our Vegetarian Hearty Beef Chili—an irresistible plant-based twist on a classic favorite. Packed with vibrant ingredients like tender bell peppers, protein-rich beans, and hearty plant-based "beef" crumbles, this wholesome chili boasts layers of smoky, spicy, and savory goodness, thanks to aromatic spices like chili powder, smoked paprika, and cumin. Simmered to perfection in a rich tomato base and finished with a burst of fresh cilantro, this recipe is perfect for weeknight dinners, meal prep, or chilly gatherings. Ready in just an hour, it's a crowd-pleaser that’s as nutritious as it is satisfying. Whether you’re vegan, vegetarian, or simply looking to try more plant-based meals, this chili delivers on texture, flavor, and heartiness every time.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced (use red and green for variation) bell peppers
- 4 minced garlic cloves
- 1 minced (optional, for added heat) jalapeño pepper
- 12 ounces plant-based 'beef' crumbles
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained and rinsed canned black beans
- 1 cup, fresh or frozen corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable broth
- 0.25 cup, chopped fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it begins to soften.
Stir in the bell peppers, garlic, and jalapeño (if using). Cook for another 5 minutes until the vegetables are tender.
Add the plant-based 'beef' crumbles to the pot and cook for 2-3 minutes, stirring frequently, until they are browned and heated through.
Stir in the canned diced tomatoes, kidney beans, black beans, and corn. Mix well to combine all the ingredients.
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.
Pour the vegetable broth into the mixture and bring the chili to a simmer.
Reduce the heat to low and let the chili simmer gently, uncovered, for about 30 minutes, stirring occasionally to prevent sticking.
Adjust seasoning to taste, adding more salt and pepper if necessary.
Before serving, stir in the chopped fresh cilantro for a burst of fresh flavor.
Ladle the chili into bowls and serve hot. Enjoy the hearty and robust flavors of this vegetarian chili!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 11.0 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1423 mg | 30% | |
*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.
