High-Protein Vegan Chili

Kind Muscle High-Protein Vegan Chili Smoky, Hearty & Packed with Plant-Based Protein A rich, thick, and flavorful five-bean vegan chili loaded with plant-based ground meat, soy chorizo, vegetables, and smoky spices. Guinness adds a deep, robust flavor, while cocoa powder, brown sugar, and a blend of seasonings bring everything together. Perfect for meal prep, family dinners, or anyone looking for a satisfying, protein-packed vegan meal. Prep Time: 30 minutes Cooking Time: Approximately 40–60 minutes Total Time: Approximately 1 hour 10 minutes–1 hour 30 minutes Servings: 12 Kind Muscle Cooking Tips For maximum flavor: Let the chili rest for 10–15 minutes after cooking before serving. (Ideally let it sit over night in the fridge) For meal prep: Store in airtight containers in the refrigerator for up to 3–4 days, or freeze individual portions for longer storage. For extra heat: Add additional Tabasco, chili flakes, or fresh jalapeños. For a thicker consistency: Simmer uncovered for an additional 5–10 minutes, stirring frequently.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and finely dice the red bell pepper, onion, poblano pepper, jalapeño, and serrano pepper.

Step 2

Mince the garlic cloves and set everything aside.

Step 3

For a milder chili, remove the seeds and membranes from the jalapeño and serrano peppers.

Step 4

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Step 5

Add the diced onion, red bell pepper, poblano, jalapeño, and serrano.

Step 6

Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 7

Add the minced garlic and cook for approximately 30–60 seconds, stirring to prevent burning.

Step 8

Add the tomato paste and stir thoroughly into the vegetables.

Step 9

Cook for another 1–2 minutes to develop a deeper, richer tomato flavor.

Step 10

Add all 3 packets of McCormick Tex-Mex Chili Seasoning Mix.

Step 11

Stir until the vegetables are evenly coated and the spices become fragrant.

Step 12

In a separate large skillet, cook the 24 oz of Impossible Lite Ground Meat and 12 oz of Soy Chorizo over medium-high heat.

Step 13

Break the meat into small crumbles as it cooks.

Step 14

Cook until browned and heated thoroughly, following the package instructions.

Step 15

Pour in 1 can (14.9 fl oz) of Guinness.

Step 16

Transfer the cooked plant-based meat mixture into the Dutch oven with the seasoned vegetables.

Step 17

Stir thoroughly, scraping the bottom of the pot to release any browned bits.

Step 18

Allow the mixture to simmer for approximately 3–5 minutes to develop its rich, malty flavor.

Step 19

Add 28 oz Crushed Tomatoes

Step 20

Add 3 cans (15 oz each) Tomato Sauce

Step 21

Add 14 oz Diced Tomatoes (if included)

Step 22

Add 4.5 oz Vegan Bacon Bits

Step 23

Stir until everything is evenly combined.

Step 24

Add the following ingredients:

Step 25

Add 1 tbsp Cocoa Powder

Step 26

Add 1 tbsp Maggi Seasoning

Step 27

Add 1 tbsp Vegan Worcestershire Sauce

Step 28

Add 1 tbsp Liquid Smoke

Step 29

Add 1 tbsp Tabasco Sauce

Step 30

Add 2 tbsp Good Sh*t Seasoning

Step 31

Mix thoroughly.

Step 32

The cocoa powder adds depth without making the chili taste like chocolate, while the liquid smoke and Worcestershire sauce contribute a rich, savory flavor.

Step 33

Add ½ tbsp Smoked Paprika

Step 34

Add 1 tbsp Brown Sugar

Step 35

Add 1 tsp Apple Cider Vinegar

Step 36

Mix well to distribute the seasonings throughout the chili.

Step 37

Drain and rinse all five varieties of beans:

Step 38

Add Dark Red Kidney Beans

Step 39

Add Light Red Kidney Beans

Step 40

Add Pinto Beans

Step 41

Add Black Beans

Step 42

Add Navy Beans

Step 43

Add the beans to the pot along with the drained corn.

Step 44

Gently stir until everything is evenly distributed.

Step 45

Step 11: Simmer for 20–40 Minutes

Step 46

Reduce the heat to low and cover the pot with a lid.

Step 47

Allow the chili to simmer gently for 20–40 minutes, stirring occasionally to prevent sticking.

Step 48

The longer it simmers, the more the flavors will develop.

Step 49

If the chili becomes too thick, add a small amount of water until it reaches your desired consistency.

Step 50

For a thicker chili, remove the lid during the final 10 minutes.

Step 51

Once the chili has finished simmering, give it a final stir and taste.

Step 52

Adjust the seasoning or spice level if necessary.

Step 53

Divide into 12 servings and enjoy!