Vegetarian Hearty Beef Chilli

Satisfy your cravings with this rich and flavorful Vegetarian Hearty Beef Chili, a plant-based twist on the classic comfort food. Packed with vibrant ingredients like bell peppers, kidney beans, black beans, and a generous serving of plant-based "beef" crumbles, this recipe offers all the hearty, smoky goodness of traditional chili without the meat. Seasoned with bold spices including chili powder, smoked paprika, and cumin, and simmered to perfection in a savory vegetable broth, this chili delivers layers of robust flavor in every bite. Ready in just an hour, this high-protein, fiber-rich dish is perfect for weeknight dinners, meal prep, or game-day gatherings. Serve it piping hot, garnished with fresh cilantro, and enjoy a satisfying, wholesome meal that's as comforting as it is nutritious!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 2 medium, diced (use red and green for variation) bell peppers
• 4 minced garlic cloves
• 1 minced (optional, for added heat) jalapeño pepper
• 12 ounces plant-based 'beef' crumbles
• 28 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned kidney beans
• 15 ounces, drained and rinsed canned black beans
• 1 cup, fresh or frozen corn kernels
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups vegetable broth
• 0.25 cup, chopped fresh cilantro

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it begins to soften.

Step 2

Stir in the bell peppers, garlic, and jalapeño (if using). Cook for another 5 minutes until the vegetables are tender.

Step 3

Add the plant-based 'beef' crumbles to the pot and cook for 2-3 minutes, stirring frequently, until they are browned and heated through.

Step 4

Stir in the canned diced tomatoes, kidney beans, black beans, and corn. Mix well to combine all the ingredients.

Step 5

Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir well to evenly distribute the spices.

Step 6

Pour the vegetable broth into the mixture and bring the chili to a simmer.

Step 7

Reduce the heat to low and let the chili simmer gently, uncovered, for about 30 minutes, stirring occasionally to prevent sticking.

Step 8

Adjust seasoning to taste, adding more salt and pepper if necessary.

Step 9

Before serving, stir in the chopped fresh cilantro for a burst of fresh flavor.

Step 10

Ladle the chili into bowls and serve hot. Enjoy the hearty and robust flavors of this vegetarian chili!

Nutrition Facts

Serving size	(3203.9g)

Amount per serving	% Daily Value*
Calories	2889.3

Total Fat 104.6g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 11.7g
Cholesterol 15.9mg	0%
Sodium 8763.9mg	0%
Total Carbohydrate 358.2g	0%
Dietary Fiber 118.9g	0%
Total Sugars 64.9g
Protein 158.1g	0%

Vitamin D 0IU	0%
Calcium 968.1mg	0%
Iron 48.9mg	0%
Potassium 8571.3mg	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: 31.3%

Protein: 21.0%

Carbs: 47.7%