Vegetarian Classic Chili with Meat and Beans

Savor the hearty, bold flavors of this Vegetarian Classic Chili with Meat and Beans, a plant-based twist on a comfort food favorite. Packed with protein-rich kidney and black beans, savory meatless crumbles, and a medley of vibrant vegetables like bell peppers, carrots, and onions, this chili is both nutritious and satisfying. A perfectly balanced blend of chili powder, cumin, paprika, and oregano infuses each bite with smoky warmth, while a splash of lime and fresh cilantro add a bright, zesty finish. Ready in just an hour, this one-pot wonder is ideal for weeknight dinners or game-day gatherings. Serve it with your favorite toppings like shredded cheese, avocado, or a dollop of sour cream for a customizable meal everyone will love. Whether you're a vegetarian or simply looking for a meatless alternative, this chili strikes the perfect balance between classic comfort and wholesome goodness!

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 medium bell pepper, chopped
• 1 large carrot, chopped
• 4 cloves garlic, minced
• 12 ounces meatless crumbles
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 1 cup cooked corn kernels
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sugar
• 0.25 cup fresh cilantro, chopped for garnish
• 1 whole lime wedges for serving

Directions

Step 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and carrot. Sauté for 5-7 minutes until the onions are translucent and vegetables are softened.

Step 2

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

Step 3

Stir in the meatless crumbles, chili powder, cumin, paprika, and oregano. Cook for 3-4 minutes, allowing the spices to coat the vegetables and crumbles.

Step 4

Add the canned diced tomatoes (with their juice), tomato paste, and vegetable broth to the pot. Stir well to combine.

Step 5

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

Step 6

Add the drained and rinsed kidney beans and black beans, along with the corn. Stir well and then season the chili with salt, black pepper, and sugar.

Step 7

Allow the chili to simmer, uncovered, for an additional 15 minutes, stirring occasionally, until the flavors meld together.

Step 8

Taste and adjust the seasoning if necessary. Remove from heat.

Step 9

Serve the chili hot, garnished with fresh cilantro and lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	(3224.2g)

Amount per serving	% Daily Value*
Calories	2369.6

Total Fat 77.4g	0%
Saturated Fat 14.2g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 7565.7mg	0%
Total Carbohydrate 331.3g	0%
Dietary Fiber 104.3g	0%
Total Sugars 71.0g
Protein 114.6g	0%

Vitamin D 0IU	0%
Calcium 1027.8mg	0%
Iron 39.1mg	0%
Potassium 7629.1mg	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: 28.1%

Protein: 18.5%

Carbs: 53.4%