Beyond Meat Chili

Name: Beyond Meat Chili
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 7 servings
Ingredients: 3 tablespoons chili powder; 1 rounded tablespoon cumin; 1 tablespoon shiitake mushroom powder, optional; 2 teaspoons smoked paprika; 2 teaspoons dried oregano; 2 tablespoons cooking oil such as avocado or grapeseed; 1 large onion, finely chopped; 2 large jalapenos, diced; 5 cloves garlic, minced; 16 ounces Beyond beef; 1 (28 oz) can crushed fire-roasted tomatoes; 1 teaspoon sea salt; ½ teaspoon black pepper, or more to taste; 3 tablespoons nutritional yeast, optional; 3½ cups water; 1 tablespoon tamari (for GF) or soy sauce; ⅔ cup dry bulgur (our favorite), or quinoa, rinsed and drained (for GF); 2 (15 oz) cans cooked beans, rinsed and drained, such as kidney, pinto or black beans

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
7 servings
Calories
362 kcal
Course
Main Course, Soup
Cuisine
American

Beyond Meat Chili

Finn Russell

Report

As much as we love our 45-Minute Lentil Chili recipe, this one is even easier to prepare and every bit as meaty and delicious! This is the perfect vegan chili to serve your meat-eating friends and family. It's full of texture thanks to sautéed Beyond Beef, onion, jalapenos, bulgur (or quinoa for gluten-free), and beans. Plus fire-roasted tomatoes and a generous amount of spices bring serious flavor. This one's a keeper!Serves 6 to 8.

Share:

I Made This!

69 people made this

Print

18 people printed this

Save this

55 people saved this

Ingredients

Servings

3 tablespoons chili powder the spice blend, not pure chile pepper
1 rounded tablespoon cumin
1 tablespoon shiitake mushroom powder, optional
2 teaspoons smoked paprika
2 teaspoons dried oregano
2 tablespoons cooking oil such as avocado or grapeseed
1 large onion, finely chopped
2 large jalapenos, diced remove seeds for less spiciness
5 cloves garlic, minced
16 ounces Beyond beef or Impossible
1 (28 oz) can crushed fire-roasted tomatoes or regular
1 teaspoon sea salt
½ teaspoon black pepper, or more to taste
3 tablespoons nutritional yeast, optional see Note 1
3½ cups water see Note 1
1 tablespoon tamari (for GF) or soy sauce see Note 1
⅔ cup dry bulgur (our favorite), or quinoa, rinsed and drained (for GF) for GF, TVP is another option
2 (15 oz) cans cooked beans, rinsed and drained, such as kidney, pinto or black beans

Add to Shopping List

Instructions

Combine the chili powder, cumin, mushroom powder, paprika, and oregano in a bowl and set aside.
Preheat a large soup pot over medium heat, and add the oil. Add the spice blend and cook for 1 minute, stirring frequently.
Add the onion, jalapeno and garlic. Stirring frequently, cook for 2 to 3 minutes. If the mixture looks too dry or the pot is too hot, add a splash of water.
Add the Beyond Beef to the pot. Use a spoon to break it up into chunks (as large or small as you like). Cook until browned on the outside and incorporated with all of the spices, about 5 minutes.
Add the tomatoes, salt, pepper, and nutritional yeast, and stir to combine. Add the water and tamari, and bring to a boil. Stir in the bulgur (or quinoa) and beans. Reduce heat to a simmer. Stirring occasionally, cook for 15 minutes.
Let the chili stand for a few minutes, then taste and adjust seasonings as desired.

Notes

Note 1 - If you'd rather not use nutritional yeast, omit it, the soy sauce, and the water, and use vegetable broth instead.
Storage - Refrigerate in a covered container for up to 5 days. To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 2 months.