Beef and Bean Chili with a Spicy Kick from Jalapeños Recipe
Beef and bean chili with jalapeños, but vegan—because flavor doesn’t need actual beef to throw a fiery party.
Hearty beans and plant-based meat soak up bold spices.
Onions, garlic, and peppers set the stage with aromatic drama that fills your kitchen.
Tomatoes add depth, while smoky paprika and cumin layer irresistible richness.
Then the jalapeños strut in, bringing heat that makes boring dinners quake.
Darling, this isn’t just chili—it’s comfort food with sass, spicy enough to clear your sinuses and satisfy your soul.
Beef and Bean Chili with a Spicy Kick from Jalapeños Recipe
A vegan beef and bean chili with jalapeños—spicy, hearty, and perfect for cozy nights.
Ingredients
Method
- Heat oil in pot over medium heat.
- Add onion and garlic; sauté 5 minutes.
- Stir in plant-based beef; cook 7 minutes until browned.
- Add jalapeños, cumin, paprika, and chili powder; stir 2 minutes.
- Add beans, tomatoes, tomato paste, broth, salt, and pepper.
- Simmer 25 minutes, stirring occasionally.
- Garnish with cilantro and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 2.5g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 18g
Vitamins and Minerals (per serving)
- Iron: 20%
- Vitamin C: 18%
- Folate: 22%
- Potassium: 24%
- Magnesium: 12%
Additional Notes/Tips
- For smoky depth, add a chipotle pepper in adobo.
- Use mild jalapeños if you’re heat-shy.
- Serve with avocado slices or cornbread for balance.
- Tastes even better the next day—make extra.
