Roberta's I Can't Believe It's Meatless Chili

Roberta's I Can't Believe It's Meatless Chili is a vibrant, flavor-packed recipe that proves you don’t need meat to create a hearty and satisfying dish. Loaded with colorful vegetables like bell peppers, carrots, and celery, along with protein-rich black beans and kidney beans, this plant-based chili is a wholesome, nutritious crowd-pleaser. Bold spices like chili powder, ground cumin, and paprika infuse each spoonful with smoky, zesty warmth, while a final touch of fresh cilantro, creamy avocado, and tangy lime makes it irresistibly fresh and balanced. Ready in just an hour, this one-pot wonder is perfect for cozy weeknight dinners or game-day gatherings. Whether you're vegan, vegetarian, or simply seeking a healthier comfort food option, this meatless chili recipe is bound to become a new favorite!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 large carrot, finely diced
• 2 stalks celery stalks, finely diced
• 3 cloves garlic cloves, minced
• 28 ounces canned crushed tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (fresh or frozen)
• 0.25 cup cilantro, chopped (for garnish)
• 1 large avocado, diced (optional garnish)
• 4 pieces lime wedges (optional garnish)

Directions

Step 1

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

Step 2

Add the chopped onion, red bell pepper, green bell pepper, carrot, and celery. Sauté for 5-7 minutes, or until the vegetables are tender.

Step 3

Stir in the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.

Step 4

Add the crushed tomatoes, black beans, kidney beans, and vegetable broth to the pot. Stir to combine.

Step 5

Sprinkle in the chili powder, cumin, paprika, dried oregano, salt, and black pepper. Stir well to evenly coat the vegetables and beans with the spices.

Step 6

Bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.

Step 7

After 30 minutes, add the corn kernels and stir to incorporate. Cook for an additional 5 minutes.

Step 8

Taste and adjust the seasoning as needed.

Step 9

Ladle the chili into bowls, then garnish with chopped cilantro, diced avocado, and a squeeze of lime juice, if desired.

Nutrition Facts

Serving size	(3534.1g)

Amount per serving	% Daily Value*
Calories	2201.1

Total Fat 73.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6437.3mg	0%
Total Carbohydrate 331.7g	0%
Dietary Fiber 108.3g	0%
Total Sugars 82.0g
Protein 87.8g	0%

Vitamin D 0IU	0%
Calcium 979.3mg	0%
Iron 37.0mg	0%
Potassium 9843.3mg	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: 28.2%

Protein: 15.0%

Carbs: 56.8%