Vegan Classic Chili with Meat and Beans

Warm up with a comforting bowl of Vegan Classic Chili with Meat and Beans, a hearty plant-based twist on a beloved classic. This recipe combines protein-packed vegan ground meat with a medley of tender kidney and black beans, all simmered in a richly spiced tomato base. Sautéed onions, bell peppers, carrots, and celery add depth and texture, while a smoky blend of chili powder, cumin, and paprika delivers a bold, satisfying flavor. Perfect for weeknights or game day gatherings, this one-pot wonder is easy to make in under an hour and serves as a nutritious, crowd-pleasing meal. Serve it piping hot with a sprinkle of fresh cilantro, and pair with crusty bread or your favorite toppings for the ultimate vegan comfort food experience.

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, chopped
• 1 large bell pepper, chopped
• 1 medium carrot, diced
• 2 stalks celery stalk, diced
• 3 cloves garlic, minced
• 12 ounces vegan ground meat
• 28 ounces canned tomatoes, diced
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Step 3

Stir in the chopped bell pepper, diced carrot, and diced celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Increase the heat slightly and add the vegan ground meat. Cook for 5 minutes, breaking up the meat substitute with a wooden spoon, until it starts to brown.

Step 6

Stir in the diced tomatoes with their juice, tomato paste, and vegetable broth. Mix until well combined.

Step 7

Add the drained and rinsed kidney beans and black beans to the pot.

Step 8

Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well.

Step 9

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

Step 10

Taste and adjust the seasoning if necessary. If the chili is too thick, add a bit more vegetable broth to reach your desired consistency.

Step 11

Serve hot, garnished with fresh cilantro. Enjoy your hearty and delicious vegan chili!

Nutrition Facts

Serving size	(3371.0g)

Amount per serving	% Daily Value*
Calories	2384.4

Total Fat 95.3g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 7508.9mg	0%
Total Carbohydrate 287.7g	0%
Dietary Fiber 90.6g	0%
Total Sugars 59.0g
Protein 134.5g	0%

Vitamin D 0IU	0%
Calcium 966.1mg	0%
Iron 44.4mg	0%
Potassium 8036.5mg	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: 33.7%

Protein: 21.1%

Carbs: 45.2%