Beyond Meat Chili

overhead close up of a pot full of chunky chili.

Prep Time 10

Cook Time 35

Total Time 45

Servings:7 servings

Author: Lori Rasmussen, My Quiet Kitchen

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.

Ingredients
US Customary | Metric

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

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.

Nutrition