Fool the Meat Eaters Chili

Get ready to amaze even the most devoted carnivores with "Fool the Meat Eaters Chili," a hearty and satisfying meatless masterpiece perfect for any occasion. This plant-based chili features a rich medley of beans—black, kidney, and pinto—paired with a soy-based ground meat substitute that mimics the texture and flavor of traditional chili while staying entirely vegetarian. Aromatic spices like smoked paprika, cumin, and chili powder infuse every bite with robust flavor, while vibrant vegetables including bell peppers, onions, and carrots add fresh depth and color. Simmered to perfection in a tangy tomato base, this easy-to-make dish is ready in just an hour and is ideal for family dinners, potlucks, or game-day feasts. Top it off with creamy sour cream, shredded cheese, or their vegan alternatives, and finish with a sprinkle of fresh cilantro for an irresistible presentation. Whether you're catering to plant-based eaters or simply looking to spice up your weekly meal rotation, this chili is a guaranteed crowd-pleaser!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 medium carrot, finely diced
• 4 cloves garlic cloves, minced
• 2 tablespoons tomato paste
• 28 ounces crushed tomatoes
• 2 cups vegetable broth
• 15 ounces canned black beans, rinsed and drained
• 15 ounces canned kidney beans, rinsed and drained
• 15 ounces canned pinto beans, rinsed and drained
• 12 ounces soy-based ground meat substitute
• 1 teaspoon smoked paprika
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• 0.5 teaspoons cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup fresh cilantro, chopped (for garnish)
• 0.5 cup sour cream or vegan sour cream (optional, for topping)
• 1 cup shredded cheese or vegan cheese (optional, for topping)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion, green bell pepper, red bell pepper, and carrot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are soft and the onion is translucent.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the tomato paste and mix well with the vegetables, cooking for another 2 minutes.

Step 5

Pour in the crushed tomatoes and vegetable broth. Stir to combine.

Step 6

Add the black beans, kidney beans, pinto beans, and soy-based ground meat substitute. Stir thoroughly.

Step 7

Sprinkle in the smoked paprika, ground cumin, chili powder, dried oregano, cayenne pepper, salt, and black pepper. Mix to incorporate the spices throughout the chili.

Step 8

Bring the chili to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.

Step 9

Taste and adjust the seasoning if needed, adding more salt, pepper, or chili powder to reach your desired flavor.

Step 10

Serve the chili hot, garnished with fresh cilantro. Add optional toppings like sour cream and shredded cheese if desired.

Nutrition Facts

Serving size	(3787.2g)

Amount per serving	% Daily Value*
Calories	3124.7

Total Fat 115.2g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 180mg	0%
Sodium 7929.5mg	0%
Total Carbohydrate 358.2g	0%
Dietary Fiber 110.8g	0%
Total Sugars 64.7g
Protein 175.7g	0%

Vitamin D 24IU	0%
Calcium 2103.6mg	0%
Iron 49.6mg	0%
Potassium 8902.2mg	0%

*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.

Source of Calories

Fat: 32.7%

Protein: 22.2%

Carbs: 45.2%