Beyond Meat Chili Recipe: Meatless Magic in an Hour

My wife has been a vegetarian for over 10 years so I’ve had to either cook 2 meals at dinner, or 1 “meatless option” that we all like. This Beyond Meat Chili Recipe covers that perfectly.

If you aren’t sure what Beyond Meat is, head over to their site to read the details. Basically it has the look, feel, and almost the taste of ground beef, but made from plants. It really is amazing that with todays scientific advancements they can create this wonder.

Beyond Meat

Being plant-based, you essentially eliminate many of the saturated fats and annihilate any meat-born bacteria. Beyond Meat is completely plant-based and is made from a variety of all-natural items. This wide variety allows them to create an almost ground beef texture and taste.

Proteins, Fats and Carbs in Beyond Meat

If you’re like me and track your daily macros (proteins, fats, carbs), you won’t be disappointed in the Beyond Meat. A single serving is 4 oz or 113 grams and contains 260 calories. While that is slightly more than the 220 calories you’d get with beef, you’re ensuring a completely healthy alternative.

Using peas, beans, and brown rice, you’ll get about 20 grams of protein in a single serving. For fats, they use things like canola oil, coconut butter, and coconut oil. Fats are essential to a healthy diet but as with anything, moderation. Thankfully though, a serving only gives you about 18 grams of fats.

Potato starch and a plant fiber derivative are for your carbohydrates. Potatoes are a great source of satiating carbs. You’ll only get about 5 grams per serving here so Keto lovers should enjoy.

They do add a combination of minerals such as calcium, iron, potassium chloride, and salt to replace what you would normally get with beef. Apple and beet extract add flavors and colors to make the meat seem more “meat-like”.

All in all a very healthy alternative to beef. I have made this beyond meat chili using Impossible Meat, and although still delicious, not as good. I feel the Beyond Meat had a more flame-broiled type taste similar to Burger King’s burgers.

Other Healthy Ingredients

So now we have our meat taken care of, on to the bulk of the dish. This Beyond Meat Chili is so simple and easy because you can add whatever you want. Don’t have any peppers in the fridge, no worries. Have some left over corn from yesterdays dinner, throw them in!

When I do the grocery shopping, I’ll typically get extra cans of beans or veggies. Usually under $.70 at Walmart and I’ll grab about 6 cans of each, just to have on hand. This little life tip comes in handy when you just aren’t sure what to make. The recipe below is what I used the last time I made this. But feel free to add items or remove items you or the family don’t like. It’s your chili, make it how you want.

If I am adding additional ingredients though, I sometimes add water or chicken stock. Not a lot because I tend to like my chili less watery and thicker. I prefer chip dipping consistency. But again, you do you!

Beyond Meat Chili Recipe

Print Recipe

Beyond Meat Chili

Chili is a great dish on a cold day. This Beyond Meat Chili will hit the spot as well as a healthy alternative to ground beef.

Prep Time10 mins

Cook Time1 hr 20 mins

Total Time1 hr 30 mins

Course: Main Course

Cuisine: American

Keyword: beyond meat, chili, meat free chili, meatless dinner, vegetarian, vegetarian chili

Servings: 8 servings

Calories: 246kcal

Author: Jamie Wilkinson

Cost: $12

Equipment

• Dutch Oven (or large pot)

Ingredients

• 16 oz Beyond Meat
• 800 g Diced Tomatoes canned
• 235 g Dark Red Kidney Beans canned
• 235 g Light Red Kidney Beans canned
• 275 g Corn canned
• 1 small Onion or if you like onion, add more
• 1 Tbsp White Sugar leave out if you want
• 1 Tbsp Cumin Powder
• 1 Tbsp Garlic Powder
• 1 Tbsp Paprika
• 1 tsp Chili Powder or Cayenne Pepper if you want a kick to your chili

Instructions

• In your dutch oven, on medium-high heat, saute your onions for a few minutes until they're soft and translucent.
• Add Beyond Meat and cook until brown. Be sure to break your meat up as you cook. Smaller pieces are best.
• Add sugar, cumin, paprika, garlic powder, and chili powder. Stir to coat meat and onions.
• Now dump in your beans, corn and tomatoes.
• Once the chili begins to boil, reduce to low heat and simmer with the lid on for 45 minutes to an hour.

  If your chili needs more liquid, either add some water or chicken stock.
• Remove from heat and serve with cheese on top or some buttered bread.

Notes

Another way to make this awesome meatless chili is to use your slow cooker. 

Simply add all ingredients, stir, and cook on high for 2-3 hours. 

Feel free to add anything you like to this as well.  If I have sweet peppers, I’ll cut them up and add them also.

Last time I made this we didn’t tell my Father-in-law it wasn’t beef until he was half done.  He had no idea and loved it.  Even went back for seconds.

**If you like nachos, a great use of leftover chili that I like is to use this on top of tortilla chips with some shredded Mexican cheese sprinkled on top.  Hits the spot when I’m craving Mexican food without the calories that come with it.

For a quick and easy breakfast idea, check out our Overnight Protein Oatmeal here.