Vegan Hearty Beef Chilli

Warm up your taste buds with this Vegan Hearty Beef Chilli, a plant-based twist on a classic comfort food that’s brimming with bold flavors and wholesome ingredients. Perfect for chilly evenings or casual get-togethers, this one-pot wonder combines tender plant-based beef crumbles, nutrient-packed kidney and black beans, and a medley of fresh veggies like bell peppers, carrots, and celery. The robust flavor comes alive with a blend of chili powder, cumin, smoked paprika, and a pinch of cayenne, creating a rich, smoky heat. Simmered to perfection in a savory tomato base, this vegan chili is perfect for meal prep and serves as a satisfying, protein-packed dinner. Top it off with creamy avocado, fresh cilantro, or vegan sour cream for a crowd-pleasing dish that’s as nourishing as it is delicious. Whether you’re vegan or simply chasing comfort food perfection, this chili is sure to become a household 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 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 large carrot, diced
• 1 stalk celery stalk, diced
• 3 cloves garlic cloves, minced
• 12 ounces plant-based beef 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
• 0.25 teaspoon cayenne pepper

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 about 5-7 minutes until the vegetables are soft.

Step 3

Stir in the minced garlic and continue to sauté for an additional 1 minute until fragrant.

Step 4

Add the plant-based beef crumbles and cook for another 5 minutes, stirring occasionally.

Step 5

Stir in the diced tomatoes with their juices, kidney beans, black beans, tomato paste, and vegetable broth.

Step 6

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Stir well to combine.

Step 7

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

Step 8

Taste and adjust seasonings if necessary.

Step 9

Serve hot, garnished with your choice of toppings such as avocado slices, fresh cilantro, or vegan sour cream.

Nutrition Facts

Serving size	(3199.0g)

Amount per serving	% Daily Value*
Calories	2495.3

Total Fat 103.9g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7640.9mg	0%
Total Carbohydrate 281.2g	0%
Dietary Fiber 96.2g	0%
Total Sugars 61.3g
Protein 133.4g	0%

Vitamin D 0IU	0%
Calcium 1014.5mg	0%
Iron 41.6mg	0%
Potassium 7701.8mg	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: 36.1%

Protein: 20.6%

Carbs: 43.4%