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Beyond Meat Chili
5 from 93 votes

Beyond Meat Chili

Beyond Meat Chili is a plant-based stew featuring seasoned Beyond Beef cooked with fire-roasted tomatoes, bulgur, beans, and a blend of spices including chili powder, cumin, smoked paprika, and oregano. It has a hearty texture from the Beyond Beef and beans, with a smoky, mildly spicy flavor profile. Nutritional yeast and tamari add umami depth, and the chili simmers until flavors meld and bulgur softens to join the thick stew.

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

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

    Cup of Yum
  1. Combine the chili powder, cumin, mushroom powder, paprika, and oregano in a bowl and set aside.
  2. Preheat a large soup pot over medium heat, and add the oil. Add the spice blend and cook for 1 minute, stirring frequently.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 362kcal (18%) Carbohydrates 39g (13%) Protein 22g (44%) Fat 13g (20%) Cholesterol 0mg (0%) Fiber 11g (44%)

Nutrition Facts

Serving: 7 servings

Amount Per Serving

Calories 362

% 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.