Fake Chili Vegetarian

Warm up any day with this hearty and flavor-packed Fake Chili Vegetarian, a plant-based twist on classic comfort food that’s perfect for family dinners or meal prep. Loaded with wholesome ingredients like black beans, kidney beans, vibrant veggies, and zesty spices, this chili delivers a rich, smoky depth without needing any meat. Ready in under an hour, it’s a quick and healthy option that’s naturally gluten-free and vegan-friendly. A touch of smoked paprika and fresh cilantro bring bright, bold flavors to every bite, while optional lime wedges add a tangy finish. Serve this one-pot wonder with crusty bread or tortilla chips for a satisfying, cozy meal that even meat-lovers won’t be able to resist.

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium bell pepper, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 2 stalks celery stalk, diced
• 28 ounces canned diced tomatoes
• 15 ounces cooked black beans (or canned, drained and rinsed)
• 15 ounces cooked kidney beans (or canned, drained and rinsed)
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup corn kernels (fresh, frozen, or canned)
• 0.25 cup fresh cilantro, chopped (optional for garnish)
• 4 pieces lime wedges (optional for serving)

Directions

Step 1

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

Step 2

Add the diced onion and bell pepper. Sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, carrot, and celery. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the canned diced tomatoes, black beans, kidney beans, vegetable broth, and tomato paste. Stir to combine.

Step 5

Mix in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.

Step 6

Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and let it cook for 25 minutes.

Step 7

Stir occasionally to prevent sticking, and adjust the seasoning as needed.

Step 8

Add the corn kernels and cook for an additional 5 minutes.

Step 9

Turn off the heat and let the chili rest for a few minutes before serving.

Step 10

Serve the chili hot, garnished with fresh cilantro if desired, and lime wedges on the side.

Nutrition Facts

Serving size	3450.2 grams (3450.2g)

Amount per serving	% Daily Value*
Calories	2249

Total Fat 65.50g	84%
Saturated Fat 12.70g	64%
Polyunsaturated Fat 10.90g
Cholesterol 16mg	5%
Sodium 5236mg	228%
Total Carbohydrate 345.20g	126%
Dietary Fiber 104.00g	371%
Total Sugars 73.20g
Protein 94.50g	189%

Vitamin D 0IU	0%
Calcium 972mg	75%
Iron 37mg	207%
Potassium 8412mg	179%

*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: 25.1%

Protein: 16.1%

Carbs: 58.8%