Beyond Meat Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
7 servings
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Calories
362 kcal
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Course
Main Course, Soup
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Cuisine
American
Beyond Meat Chili
Description
This chili recipe starts by toasting spices such as chili powder, cumin, smoked paprika, and oregano in oil, building a fragrant base. Onion, jalapeño, and garlic are sautéed with the spices for initial aromatic development. Ground Beyond Beef is then browned in the mixture, mimicking the texture of traditional chili meat.
Crushed fire-roasted tomatoes, salt, pepper, nutritional yeast, water, and tamari are added to deepen flavor and add complexity. Bulgur and canned beans are stirred in and simmered for around 15 minutes until the bulgur absorbs liquid and softens, and the chili thickens. This creates a rich, textured stew combining plant-based protein sources with smoky and savory spices.
The completed chili is ideal as a warming meal on its own or served with typical chili accompaniments like cornbread or rice. It can be made without nutritional yeast and tamari if preferred, substituting vegetable broth for a simpler flavor palette. This recipe keeps well refrigerated and can be frozen for later use.
Omit nutritional yeast, soy sauce, and water and use vegetable broth for a simpler version.Store cooked chili covered in the refrigerator for up to 5 days.Freeze cooled chili in a freezer-safe container for up to 2 months.
Ingredients
- 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 oregano dried
- 2 tablespoons avocado oil or grapeseed oil, cooking oil
- 1 large onion finely chopped
- 2 large jalapeño remove seeds for less spiciness, diced
- 5 cloves garlic minced
- 16 ounces Beyond Beef or Impossible
- 1 (28 oz) can fire-roasted tomatoes or regular, crushed
- 1 teaspoon salt sea salt
- ½ teaspoon black pepper or more to taste
- 3 tablespoons nutritional yeast see Note 1, optional
- 3½ cups water see Note 1
- 1 tablespoon tamari see Note 1, for GF or soy sauce
- ⅔ cup bulgur for GF, TVP is another option, dry, or quinoa rinsed and drained (for GF
- 2 (15 oz) cans beans cooked, rinsed and drained; such as kidney, pinto or black beans
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
- Omit nutritional yeast, soy sauce, and water and use vegetable broth for a simpler version.
- Store cooked chili covered in the refrigerator for up to 5 days.
- Freeze cooled chili in a freezer-safe container for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Cholesterol | 0mg | 0% |
| Fiber | 11g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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