Vegetarian Lean Beef Chili Con Carne
Satisfy your cravings for hearty, comforting flavors with this Vegetarian Lean Beef Chili Con Carne, a plant-based twist on the classic dish. Packed with protein-rich vegetarian ground beef, kidney beans, and black beans, this recipe combines the bold spices of chili powder, cumin, and smoked paprika for a smoky, robust taste. A medley of fresh vegetables—onions, bell peppers, carrots, and celery—adds vibrant color and nutrition to each bite. Simmered with diced tomatoes and a splash of vegetable broth, this chili achieves a rich, thick consistency perfect for colder days or cozy gatherings. Ready in just one hour, it’s a wholesome, family-friendly meal that’s sure to please meat-eaters and vegetarians alike. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and enjoy this hearty chili as a go-to recipe for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced onion
- 3 minced garlic cloves
- 2 medium, any color, diced bell peppers
- 1 large, diced carrot
- 2 diced celery stalks
- 1 pound vegetarian ground beef substitute
- 28 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned red kidney beans
- 15 ounces, drained and rinsed canned black beans
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground black pepper
- 1 teaspoon (adjust to taste) salt
- 0.25 cup chopped fresh cilantro
- 1 lime, cut into wedges lime wedges
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
3. Stir in the minced garlic, diced bell peppers, carrot, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the vegetarian ground beef substitute and cook, stirring frequently, until it is browned and heated through.
5. Pour in the canned diced tomatoes, kidney beans, black beans, vegetable broth, and tomato paste. Stir to combine all ingredients evenly.
6. Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and salt.
7. Bring the chili to a simmer, reduce the heat to low, and allow it to cook uncovered for about 30 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pot.
8. Taste and adjust seasoning with more salt if needed.
9. Once the chili is thick and flavorful, remove it from the heat.
10. Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over each serving.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.5 g | 110% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 9773 mg | 425% | |
| Total Carbohydrate | 344.6 g | 125% | |
| Dietary Fiber | 123.8 g | 442% | |
| Total Sugars | 71.0 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1298 mg | 100% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 10073 mg | 214% | |
*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.
