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5.0 from 93 votes

Beyond Meat Chili

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.

Prep Time
10 mins
Cook Time
10 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 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

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

  • 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.

Nutrition Information

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

Nutrition Facts

Serving: 7servings

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.