Vegetarian Hearty Chili Beef
This Vegetarian Hearty Chili Beef is a soul-warming, plant-based twist on a classic comfort food favorite. Packed with protein-rich black and kidney beans, hearty vegetarian beef crumbles, and a medley of vibrant vegetables like bell pepper, carrot, and celery, this one-pot wonder is as satisfying as it is nutritious. A robust blend of chili powder, smoked paprika, cumin, and herbs infuses every bite with deep, smoky spice, while crushed tomatoes and vegetable broth create a rich, flavorful base. Ready in under an hour, this vegetarian chili is perfect for busy weeknights or as a make-ahead meal for meal prepping. Serve it hot and garnish with fresh cilantro for a pop of brightness. It's the ultimate crowd-pleaser for anyone craving a comforting bowl of chili — minus the meat!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 1 large, diced bell pepper
- 1 large, diced carrot
- 2 stalks, chopped celery
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 12 ounces frozen vegetarian beef crumbles
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 0.25 cup, chopped (optional for garnishing) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, diced bell pepper, carrot, and celery. Sauté for another 5 minutes until vegetables begin to soften.
Stir in the vegetarian beef crumbles, cooking for 3-4 minutes until heated through.
Add the black beans, kidney beans, crushed tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Season with soy sauce, chili powder, ground cumin, paprika, oregano, thyme, salt, and black pepper. Mix thoroughly.
Bring the chili to a simmer, then reduce the heat to low.
Cover the pot and let it gently simmer for about 25-30 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
Adjust the seasoning with more salt or pepper to taste, if necessary.
Serve hot, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8165 mg | 355% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 109.6 g | 391% | |
| Total Sugars | 67.7 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 8758 mg | 186% | |
*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.
