Vegetarian Classic Beef Chili

Indulge in the hearty, robust flavors of this Vegetarian Classic Beef Chili, a plant-based twist on the comfort-food favorite that's perfect for weeknight dinners or game-day celebrations. Packed with a medley of vibrant vegetables like carrots, bell peppers, and celery, and protein-rich ingredients like kidney beans, black beans, and textured vegetable protein (TVP), this chili delivers all the satisfaction of a traditional beef chili—without the meat. Bold spices like ancho chili powder, cumin, and oregano infuse every bite with warmth, while a hint of soy sauce adds a savory depth. Ready in just an hour and serving six, this one-pot vegetarian chili is not only simple to prepare but also brimming with nutrients and flavor. Serve it with your favorite toppings like shredded cheese, avocado, or sour cream for a customizable meal that’s sure to please everyone at the table.

Nutriscore Rating: 88/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 4 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery stalks, chopped
• 2 tablespoons ancho chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 28 ounces canned tomatoes, crushed
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 2 cups vegetable broth
• 1 cup frozen corn
• 1 cup textured vegetable protein (TVP)
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon cayenne pepper, optional

Directions

Step 1

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

Step 2

Add the chopped onion, red and green bell peppers, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Step 3

Stir in the chili powder, cumin, and oregano. Cook for another minute or until the spices are fragrant.

Step 4

Add the crushed tomatoes, kidney beans, black beans, and vegetable broth to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.

Step 6

Add the frozen corn, TVP, and soy sauce to the pot. Stir well to combine.

Step 7

Season the chili with salt, black pepper, and cayenne pepper if using. Adjust seasoning to taste.

Step 8

Continue to simmer the chili for an additional 15-20 minutes, stirring occasionally, until the flavors have melded together and the TVP is fully rehydrated.

Step 9

Serve the chili hot, garnished with your choice of toppings such as shredded cheese, chopped cilantro, diced avocado, or sour cream.

Nutrition Facts

Serving size	(3201.0g)

Amount per serving	% Daily Value*
Calories	2456.5

Total Fat 46.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 6290.0mg	0%
Total Carbohydrate 355.8g	0%
Dietary Fiber 113.5g	0%
Total Sugars 76.4g
Protein 179.2g	0%

Vitamin D 0IU	0%
Calcium 1050.8mg	0%
Iron 50.4mg	0%
Potassium 10415.0mg	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: 16.4%

Protein: 28.0%

Carbs: 55.6%