Vegetarian Texas Roadhouse Style Chili

Warm up your kitchen with this hearty, flavor-packed Vegetarian Texas Roadhouse Style Chili—a plant-based twist on the classic comfort food! Bursting with bold Southwestern spices like chili powder, smoked paprika, and cumin, this chili is brimming with wholesome ingredients, including three types of beans (kidney, black, and pinto), fresh bell peppers, carrots, and optional jalapeño for a kick of heat. A surprising hint of unsweetened cocoa powder adds depth, while tomato paste and diced tomatoes create a rich, savory base. Perfectly simmered to develop its robust flavor, this chili comes together in under an hour, making it a quick and satisfying weeknight dinner. Garnish with shredded cheddar, sour cream, or fresh cilantro for a customizable, crowd-pleasing meal that’s perfect for game nights or cozy evenings.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 medium carrot, diced
• 1 small jalapeño pepper, finely chopped (optional for spice)
• 2 tablespoons tomato paste
• 28 ounces canned diced tomatoes
• 15 ounces canned kidney beans, drained and rinsed
• 15 ounces canned black beans, drained and rinsed
• 15 ounces canned pinto beans, drained and rinsed
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon unsweetened cocoa powder (optional for depth of flavor)
• 0 to taste shredded cheddar cheese (optional for garnish)
• 0 to taste sour cream or Greek yogurt (optional for garnish)
• 0 to taste chopped green onions or cilantro (optional for garnish)

Directions

Step 1

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

Step 2

Add the diced onion and cook for 3-4 minutes until fragrant and translucent.

Step 3

Stir in the minced garlic, diced red and green bell peppers, carrot, and jalapeño (if using). Sauté for another 5-7 minutes until the vegetables are softened.

Step 4

Push the vegetables to the side of the pot and add the tomato paste. Cook the tomato paste for 1-2 minutes, stirring frequently, until darkened in color.

Step 5

Pour in the canned diced tomatoes, kidney beans, black beans, pinto beans, and vegetable broth. Stir well to combine.

Step 6

Add the chili powder, ground cumin, smoked paprika, oregano, coriander, salt, black pepper, and cocoa powder (if using). Mix the spices thoroughly into the chili.

Step 7

Bring the chili to a simmer, then lower the heat. Cover the pot and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.

Step 8

Taste the chili and adjust seasonings as needed. Add more salt, pepper, or chili powder for spice if desired.

Step 9

Serve hot in bowls. Garnish with shredded cheddar cheese, sour cream or Greek yogurt, and chopped green onions or cilantro, if desired.

Nutrition Facts

Serving size	(3169.9g)

Amount per serving	% Daily Value*
Calories	2256.2

Total Fat 78.4g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 10.9g
Cholesterol 60.9mg	0%
Sodium 6947.5mg	0%
Total Carbohydrate 309.3g	0%
Dietary Fiber 103.7g	0%
Total Sugars 57.4g
Protein 98.9g	0%

Vitamin D 6IU	0%
Calcium 1130.3mg	0%
Iron 35.4mg	0%
Potassium 7202.7mg	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: 30.2%

Protein: 16.9%

Carbs: 52.9%