Vegetarian Lean Beef Chili Con Carne

Satisfy your cravings for hearty comfort food with this Vegetarian Lean Beef Chili con Carne, a plant-based twist on a classic favorite. Packed with a vibrant blend of fresh vegetables, two types of protein-rich beans, and a savory vegetarian ground beef substitute, this chili is as nourishing as it is flavorful. Infused with bold spices like chili powder, smoked paprika, and cumin, every spoonful delivers robust, smoky heat balanced by the freshness of cilantro and a zesty squeeze of lime. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, serving up to six. Whether you’re a committed vegetarian or simply seeking a healthier alternative to traditional chili, this recipe is sure to be your new go-to comfort food.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large, diced onion
• 3 minced garlic cloves
• 2 medium, any color, diced bell peppers
• 1 large, diced carrot
• 2 diced celery stalks
• 1 pound vegetarian ground beef substitute
• 28 ounces canned diced tomatoes
• 15 ounces, drained and rinsed canned red kidney beans
• 15 ounces, drained and rinsed canned black beans
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 teaspoon ground black pepper
• 1 teaspoon (adjust to taste) salt
• 0.25 cup chopped fresh cilantro
• 1 lime, cut into wedges lime wedges

Directions

Step 1

1. In a large pot, heat the olive oil over medium heat.

Step 2

2. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Step 3

3. Stir in the minced garlic, diced bell peppers, carrot, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.

Step 4

4. Add the vegetarian ground beef substitute and cook, stirring frequently, until it is browned and heated through.

Step 5

5. Pour in the canned diced tomatoes, kidney beans, black beans, vegetable broth, and tomato paste. Stir to combine all ingredients evenly.

Step 6

6. Season the mixture with chili powder, ground cumin, smoked paprika, dried oregano, black pepper, and salt.

Step 7

7. Bring the chili to a simmer, reduce the heat to low, and allow it to cook uncovered for about 30 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pot.

Step 8

8. Taste and adjust seasoning with more salt if needed.

Step 9

9. Once the chili is thick and flavorful, remove it from the heat.

Step 10

10. Serve hot, garnished with fresh cilantro and lime wedges on the side for squeezing over each serving.

Nutrition Facts

Serving size	(3779.1g)

Amount per serving	% Daily Value*
Calories	2766.5

Total Fat 85.5g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 11.7g
Cholesterol 15.9mg	0%
Sodium 9773.0mg	0%
Total Carbohydrate 344.6g	0%
Dietary Fiber 123.8g	0%
Total Sugars 71.0g
Protein 157.0g	0%

Vitamin D 0IU	0%
Calcium 1297.9mg	0%
Iron 48.5mg	0%
Potassium 10072.6mg	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: 27.7%

Protein: 22.6%

Carbs: 49.7%