Vegetarian Chicken Chili with Crushed Tortilia Chips and Cheese

Warm up with a hearty bowl of Vegetarian Chicken Chili, a comforting and flavor-packed dish that’s perfect for weeknight dinners or casual gatherings. This recipe combines the smoky richness of chili powder, cumin, and paprika with plant-based chicken strips, protein-rich black and pinto beans, and sweet bursts of corn. Simmered to perfection in a savory tomato and vegetable broth base, this vegetarian chili is both satisfying and nutritious. Topped with crunchy crushed tortilla chips, gooey melted cheddar cheese (or a dairy-free alternative), and optional garnishes like fresh cilantro and sour cream, it’s a customizable delight that delivers bold Tex-Mex flavors in every bite. Ready in under an hour and serving six, this one-pot wonder is a crowd-pleaser that proves vegetarian comfort food can be every bit as indulgent and satisfying.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic, minced
• 12 ounces plant-based chicken strips
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 28 ounces canned diced tomatoes
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup frozen corn kernels
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 2 cups tortilla chips, crushed
• 1 cup shredded cheddar cheese or cheese alternative
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0.5 cup sour cream or plant-based alternative (optional, for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and green bell pepper. Sauté for 5 minutes, or until the vegetables begin to soften.

Step 3

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

Step 4

Add the plant-based chicken strips to the pot and cook for 3-4 minutes, stirring occasionally, to lightly brown them.

Step 5

Sprinkle in the chili powder, ground cumin, and smoked paprika. Stir well to coat the vegetables and plant-based chicken with the spices.

Step 6

Pour in the canned diced tomatoes (with their juice), black beans, pinto beans, and vegetable broth. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 8

Stir in the frozen corn kernels and season with salt and black pepper. Cook for an additional 5 minutes.

Step 9

Taste and adjust seasonings as needed.

Step 10

Ladle the chili into bowls and top each with a generous handful of crushed tortilla chips and shredded cheddar cheese.

Step 11

Optional: Garnish with fresh cilantro and a dollop of sour cream or plant-based alternative.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(3334.4g)

Amount per serving	% Daily Value*
Calories	3535.9

Total Fat 170.9g	0%
Saturated Fat 55.4g	0%
Polyunsaturated Fat 10.9g
Cholesterol 195.9mg	0%
Sodium 8844.5mg	0%
Total Carbohydrate 356.8g	0%
Dietary Fiber 95.8g	0%
Total Sugars 58.9g
Protein 178.0g	0%

Vitamin D 24IU	0%
Calcium 1846.4mg	0%
Iron 33.9mg	0%
Potassium 6548.8mg	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: 41.8%

Protein: 19.4%

Carbs: 38.8%