Vegan Classic Beef Chili

Experience the hearty, comforting flavors of a classic chili—completely veganized! This Vegan Classic Beef Chili delivers all the robust, smoky, and spicy goodness you love, using plant-based crumbles to recreate the texture of traditional ground beef. Packed with protein-rich kidney and black beans, vibrant vegetables like red bell peppers and carrots, and an aromatic blend of chili powder, smoked paprika, and cumin, this one-pot wonder is both satisfying and nourishing. Simmered to perfection in a rich tomato base, it’s the ultimate plant-based comfort food. Ready in under an hour, this chili is perfect for weeknight dinners or meal prep, and it’s easily customizable with toppings like fresh cilantro and creamy avocado. Warm, flavorful, and entirely meat-free, it’s a must-try for vegans and chili lovers alike!

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 onion, diced
• 4 units garlic cloves, minced
• 1 large red bell pepper, diced
• 1 large carrot, peeled and diced
• 1 large celery stalk, diced
• 16 ounces plant-based ground "beef" (or crumbles)
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 unit bay leaf
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 1 unit avocado, sliced (optional for garnish)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion and cook for 3-5 minutes until it becomes translucent.

Step 3

Stir in the minced garlic, diced red bell pepper, diced carrot, and diced celery. Sauté for about 5 minutes, until the vegetables begin to soften.

Step 4

Add the plant-based ground "beef" to the pot. Cook, stirring frequently, until it is browned and well combined with the vegetables, about 5 minutes.

Step 5

Mix in the can of diced tomatoes, kidney beans, black beans, and tomato paste. Stir to combine.

Step 6

Pour in the vegetable broth, and add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and bay leaf. Stir everything together until well mixed.

Step 7

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

Step 8

After 30 minutes, remove the bay leaf. Taste the chili and adjust the seasoning if necessary with more salt or pepper.

Step 9

Serve the chili hot, garnished with chopped fresh cilantro and sliced avocado if desired.

Nutrition Facts

Serving size	(3541.7g)

Amount per serving	% Daily Value*
Calories	3065.8

Total Fat 141.7g	0%
Saturated Fat 35.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7822.8mg	0%
Total Carbohydrate 307.5g	0%
Dietary Fiber 110.9g	0%
Total Sugars 65.2g
Protein 153.4g	0%

Vitamin D 0IU	0%
Calcium 1146.1mg	0%
Iron 49.9mg	0%
Potassium 9053.8mg	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: 40.9%

Protein: 19.7%

Carbs: 39.4%