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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.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • Plant-based ground beef: 12 oz
  • Kidney beans: 1 can 15 oz, drained
  • Black beans: 1 can 15 oz, drained
  • Diced tomatoes: 2 cans 14 oz each
  • Onion: 1 large diced
  • Garlic: 4 cloves minced
  • Jalapeños: 2 finely chopped
  • Olive oil: 2 tbsp
  • Vegetable broth: 2 cups
  • Tomato paste: 2 tbsp
  • Ground cumin: 2 tsp
  • Smoked paprika: 1 tsp
  • Chili powder: 1 tbsp
  • Salt: 1 tsp
  • Black pepper: 1/2 tsp
  • Fresh cilantro: 2 tbsp chopped

Method
 

  1. Heat oil in pot over medium heat.
  2. Add onion and garlic; sauté 5 minutes.
  3. Stir in plant-based beef; cook 7 minutes until browned.
  4. Add jalapeños, cumin, paprika, and chili powder; stir 2 minutes.
  5. Add beans, tomatoes, tomato paste, broth, salt, and pepper.
  6. Simmer 25 minutes, stirring occasionally.
  7. 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.