Vegan Texas Roadhouse Style Chili

Dive into a hearty, flavor-packed bowl of Vegan Texas Roadhouse Style Chili, a plant-based twist on the classic comfort food that's perfect for cozy nights or game-day gatherings. This recipe layers rich, smoky spices—like chili powder, cumin, and smoked paprika—with hearty vegan ground beef crumbles, kidney and black beans, and the option of sweet corn kernels for added texture. Simmered in a robust tomato base with a hint of cayenne heat, this chili is as bold as it is nourishing. Ready in just an hour, it’s ideal for meal prep or feeding a crowd, and the customizable toppings—vegan sour cream, tortilla chips, fresh cilantro, and scallions—add the perfect finishing touch. This protein-packed, dairy-free chili is sure to satisfy vegans and non-vegans alike!

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 1 large Red bell pepper, diced
• 4 cloves Garlic, minced
• 12 ounces Vegan ground beef crumbles
• 2 tablespoons Chili powder
• 1 tablespoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 0.5 teaspoons Cayenne pepper
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 cups Vegetable broth
• 15 ounces Kidney beans, drained and rinsed
• 15 ounces Black beans, drained and rinsed
• 1 cup Corn kernels (optional, fresh or frozen)
• 0 Vegan sour cream (optional, for serving)
• 0 Chopped scallions (optional, for serving)
• 0 Chopped cilantro (optional, for serving)
• 0 Tortilla chips (optional, for serving)

Directions

Step 1

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

Step 2

Add the diced onion and bell pepper. Sauté for 5-7 minutes until softened.

Step 3

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

Step 4

Add the vegan ground beef crumbles to the pot and cook for another 5 minutes, stirring occasionally.

Step 5

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir well to coat the vegetables and crumbles in the spices.

Step 6

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

Step 7

Add the kidney beans, black beans, and corn kernels, if using. Mix thoroughly.

Step 8

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

Step 9

Taste and adjust seasonings as needed.

Step 10

Serve hot, topped with optional vegan sour cream, scallions, cilantro, and tortilla chips for garnish.

Nutrition Facts

Serving size	(3175.5g)

Amount per serving	% Daily Value*
Calories	2498.6

Total Fat 72.1g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5499.2mg	0%
Total Carbohydrate 345.9g	0%
Dietary Fiber 92.6g	0%
Total Sugars 64.4g
Protein 131.5g	0%

Vitamin D 0IU	0%
Calcium 834.5mg	0%
Iron 43.2mg	0%
Potassium 7678.8mg	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: 25.4%

Protein: 20.6%

Carbs: 54.1%