Beefless Beef Vege Chili Recipe That Tastes Incredible

Chili is a classic comfort food beloved by many, but traditional recipes often rely heavily on ground beef, which might not suit everyone’s dietary preferences or lifestyles. Enter the beefless beef vege chili — a hearty, flavorful, and nutritious twist on the familiar favorite that packs all the satisfying richness of conventional chili without any actual meat.

This recipe combines an assortment of vibrant vegetables, plant-based “beef” crumbles, and bold spices to create a dish that warms your soul and pleases your palate.

Whether you’re a vegetarian, vegan, or simply looking to reduce your meat consumption, this chili offers a delicious way to enjoy a classic dish with a wholesome, meat-free foundation. Plus, it’s incredibly easy to make and perfect for meal prep or feeding a crowd.

Let’s dive into the reasons this recipe will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This beefless beef vege chili is a celebration of flavors and textures that mimic the beloved traditional chili experience without compromising on taste. Here’s why it’s a must-try:

• Hearty and Filling: Packed with plant-based protein and fiber-rich vegetables, it keeps you satisfied for hours.
• Rich in Flavor: A robust blend of chili powder, cumin, smoked paprika, and garlic delivers deep, smoky warmth.
• Versatile and Adaptable: Customize it with your favorite beans, veggies, or spice levels to suit your taste.
• Perfect for Meal Prep: Cooks in one pot and tastes even better the next day, making it ideal for batch cooking.
• Diet-Friendly: Vegan, gluten-free, and packed with plant-based nutrients.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, peeled and diced
• 1 cup mushrooms, chopped
• 8 ounces plant-based ground beef substitute (e.g., Beyond Meat or similar)
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup vegetable broth
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, adjust for heat)
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)
• Juice of 1 lime

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Can opener
• Colander (for draining beans)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for about 5 minutes until translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the diced red and green bell peppers, carrots, and mushrooms. Cook for 7-8 minutes, stirring occasionally, until the vegetables soften.
5. Add the plant-based ground beef substitute to the pot. Break it up with your spoon and cook for 5 minutes until it begins to brown slightly.
6. Stir in the tomato paste, crushed tomatoes, and vegetable broth. Mix well to combine all ingredients.
7. Add the kidney beans and black beans. Stir to incorporate.
8. Season the chili with chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Taste and adjust spices as needed.
9. Bring the chili to a simmer, then reduce the heat to low and cover the pot.
10. Let the chili simmer gently for 30-40 minutes, stirring occasionally to prevent sticking.
11. Before serving, stir in the lime juice for a fresh, bright finish.
12. Garnish with fresh cilantro if desired and serve hot.

Tips & Variations

“For an extra smoky flavor, try adding a chipotle pepper in adobo sauce or a dash of liquid smoke.”

The beauty of this chili is its flexibility. Feel free to swap out the plant-based beef substitute for crumbled tempeh or lentils if you want a more budget-friendly or homemade option.

If you like your chili extra spicy, add some diced jalapeños or a splash of hot sauce during cooking. For a creamier texture, stir in some coconut milk or cashew cream right before serving.

To make this recipe gluten-free, double-check that your plant-based beef substitute and broth are certified gluten-free.

Nutrition Facts

Serving Suggestions

This beefless beef vege chili is wonderful on its own or paired with a variety of sides:

• Serve over steamed rice or quinoa for a complete meal.
• Top with avocado slices, vegan sour cream, or shredded dairy-free cheese.
• Accompany with warm cornbread or crusty bread for soaking up every last bit.
• For a lighter option, serve atop a bed of fresh greens as a chili salad bowl.

For a fun twist, try this chili as a filling for stuffed sweet potatoes or vegan tacos.

Conclusion

This beefless beef vege chili recipe is a delicious testament to how plant-based cooking can be both nourishing and indulgent. The combination of hearty vegetables, plant-based protein, and bold spices creates a dish that satisfies chili cravings without any meat.

It’s perfect for warming up on a chilly day, feeding a crowd, or meal prepping for a busy week. Plus, it’s endlessly adaptable to your taste preferences and dietary needs.

Whether you’re a seasoned vegan or simply looking to cut back on meat, this chili is sure to become a favorite in your recipe repertoire. For more flavorful plant-based dishes, check out our Jamaican Minced Beef Recipes, or if you’re in the mood for some baking, try the delightful Marzipan Challah Recipe.

And for a fun kitchen project, don’t miss the Magic Dough Recipe that’s perfect for any skill level.

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