Vegetarian Texas Roadhouse Style Chili
Experience a hearty and flavorful twist on a classic with Vegetarian Texas Roadhouse Style Chili, a robust plant-based dish that doesn't skimp on comfort or spice. Packed with vibrant vegetables like bell peppers, carrots, and optional jalapeños, as well as three kinds of beans—kidney, black, and pinto—this chili delivers a protein-rich, satisfying meal for vegetarians and meat-lovers alike. A blend of bold spices, including chili powder, cumin, smoked paprika, and a subtle hint of cocoa powder, creates a smoky depth that makes every bite irresistible. Quick to prepare and simmered to perfection, this one-pot wonder is perfect for weeknights or game days. Serve it steaming hot with optional garnishes like shredded cheddar cheese, sour cream, and fresh herbs for a customizable crowd-pleaser. Perfect keywords: vegetarian chili recipe, Texas-inspired chili, hearty vegetarian meal, plant-based comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, diced
- 1 small jalapeño pepper, finely chopped (optional for spice)
- 2 tablespoons tomato paste
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned pinto beans, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon unsweetened cocoa powder (optional for depth of flavor)
- to taste shredded cheddar cheese (optional for garnish)
- to taste sour cream or Greek yogurt (optional for garnish)
- to taste chopped green onions or cilantro (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3-4 minutes until fragrant and translucent.
Stir in the minced garlic, diced red and green bell peppers, carrot, and jalapeño (if using). Sauté for another 5-7 minutes until the vegetables are softened.
Push the vegetables to the side of the pot and add the tomato paste. Cook the tomato paste for 1-2 minutes, stirring frequently, until darkened in color.
Pour in the canned diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth. Stir well to combine.
Add the chili powder, ground cumin, smoked paprika, oregano, coriander, salt, black pepper, and cocoa powder (if using). Mix the spices thoroughly into the chili.
Bring the chili to a simmer, then lower the heat. Cover the pot and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the chili and adjust seasonings as needed. Add more salt, pepper, or chili powder for spice if desired.
Serve hot in bowls. Garnish with shredded cheddar cheese, sour cream or Greek yogurt, and chopped green onions or cilantro, if desired.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 61 mg | 20% | |
| Sodium | 6948 mg | 302% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 103.7 g | 370% | |
| Total Sugars | 57.4 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1130 mg | 87% | |
| Iron | 35.4 mg | 197% | |
| Potassium | 7203 mg | 153% | |
*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.
