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beyond meat chili with black beans pinto beans kidney beans recipe vegan gluten free vegetarian meatless veganuary chili recipes healthy slow cooker crock pot instant pot pressure cooker chilis

Beyond Meat Chili

Kelly Jensen
This Beyond Meat chili is a hearty fall comfort food loaded with plant protein and fresh vegetables! Great as a meal prep or game day dinner. 
5 from 5 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 77 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 sweet onion sliced
  • 1 16 ounce package Beyond Meat/Beef
  • 2 carrots diced
  • 2 bell pepper diced
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon Sea Salt
  • 2 14-ounce cans cooked beans or 1/2 cup dried beans
  • 3 cups Vegetable Stock
  • 1 14 ounce can Diced Tomatoes
  • 1 cup sweet corn
  • 1/4 teaspoon Crushed Red Pepper Flakes optional, skip if you like less spicy chili
  • Sea Salt and Black Pepper
  • Toppings: fresh chopped cilantro red onion, coconut cream, sourdough croutons, or melty cheese.

Instructions
 

Instant Pot/Electric Pressure Cooker Directions

  • Set the pressure cooker to saute mode, add the olive oil.  Add the onions and saute on low for 4 to 5 minutes. Add the Beyond Meat, carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • Add the rest of the ingredients (you can use dried beans or canned beans) and Set the Instant Pot to Manual or High Pressure Mode and cook for 30 minutes.  Allow to natural release before opening.  Add desired toppings and enoy!

Stove Top Directions

  • In a large pot, heat the olive oil over low heat.  Add the Beyond Meat, onions and saute on low for 4 to 5 minutes. Add the carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
  • To the pot, vegetable stock and diced tomatoes with the juice and bring to a boil.  Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
  • Add the kidney beans, black beans, pinto beans, and corn, and stir well to combine.  Add chili flakes if you like a spicier chili.  Cook for another 10 minutes on low heat until chili is hot and simmering. Add desired toppings and enoy!

Slow Cooker or Crock Pot Directions

  • Add all ingredients to the Slow Cooker or Crock Pot, stir to combine.
  • Cook On High fo 6 hours, or Low on 8 hours.
  • Stir, taste, and adjust seasoning as needed. Add desired toppings and enoy!

Nutrition

Calories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 661mgPotassium: 187mgFiber: 2gSugar: 4gVitamin A: 3834IUVitamin C: 42mgCalcium: 15mgIron: 1mg
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