Vegetarian Classic Meat Chili

Satisfy your chili cravings with this hearty and flavorful Vegetarian Classic Meat Chili, a plant-based twist on the ultimate comfort food. Packed with vibrant vegetables like bell peppers, carrots, and celery, and loaded with protein-rich kidney beans, black beans, and plant-based ground meat, this one-pot wonder delivers all the smoky, spicy, and savory notes of traditional chili—without the meat. A blend of bold spices, including smoky paprika and zesty cayenne, infuses each bite with depth and warmth, while a splash of vegetable broth keeps it perfectly cozy and comforting. Ready in under an hour and perfect for weeknight dinners or game-day feasts, this hearty vegan chili is best served with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. It’s a delicious, easy-to-make dish that even non-vegetarians will love!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium carrots, peeled and diced
• 2 medium celery stalks, diced
• 3 large garlic cloves, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 16 ounces plant-based ground meat substitute
• 28 ounce canned diced tomatoes
• 2 tablespoons tomato paste
• 15 ounce canned kidney beans, drained and rinsed
• 15 ounce canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained
• 2 cups vegetable broth
• 1 bay leaf

Directions

Step 1

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

Step 2

Add the diced onion to the pot and cook until it becomes translucent, about 5 minutes.

Step 3

Stir in the red and green bell peppers, carrots, and celery. Cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

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

Step 6

Add the plant-based ground meat substitute to the pot, breaking it up with a spoon and cooking for 3-4 minutes until it is slightly browned.

Step 7

Pour in the canned diced tomatoes, including their juice, and stir in the tomato paste.

Step 8

Add the drained and rinsed kidney beans and black beans, as well as the corn kernels. Stir to combine all the ingredients.

Step 9

Pour in the vegetable broth and add the bay leaf. Bring the chili to a simmer.

Step 10

Once simmering, reduce the heat to low and cover the pot. Allow the chili to cook gently for about 30 minutes, stirring occasionally.

Step 11

After 30 minutes, remove the bay leaf. Taste and adjust seasoning with more salt or pepper if desired.

Step 12

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

Nutrition Facts

Serving size	(3526.9g)

Amount per serving	% Daily Value*
Calories	3036.3

Total Fat 137.1g	0%
Saturated Fat 36.3g	0%
Polyunsaturated Fat 10.9g
Cholesterol 15.9mg	0%
Sodium 8624.1mg	0%
Total Carbohydrate 339.9g	0%
Dietary Fiber 99.4g	0%
Total Sugars 68.6g
Protein 154.7g	0%

Vitamin D 0IU	0%
Calcium 945.5mg	0%
Iron 46.9mg	0%
Potassium 8366.2mg	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: 38.4%

Protein: 19.3%

Carbs: 42.3%