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Beyond Meat Chili Recipe (Vegan, High Protein)

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This Beyond Meat chili recipe is a fantastic high protein plant-based meal that can be made in the instant pot, slow cooker, or stove top. This chili is hearty and loaded with fresh vegetables and spices, and plant-based meat crumbles.

A great vegan, vegetarian, gluten free, and dairy free lunch or dinner.

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The fall and winter months means cozy recipes 24/7. I love this vegan bean and Beyond Meat chili because it’s a simple and hearty meal that is great to meal prep for the week. 

You can use dried or canned beans (which ever you have on hand!) and make this versatile chili on the stove, in the slow cooker, or speed things up in the pressure cooker or Instant Pot.

This Vegan Chili with Beyond Meat Recipe Is:

  • Cozy
  • Hearty
  • Loaded with Flavor
  • Perfect for Fall or Winter
  • Earthy
  • High Protein
  • Vegan, Gluten Free, Dairy Free

Instant Pot Chili for the Easiest Meal Prep Ever!

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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What In This Vegan Black Bean Chili Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Beyond Meat Beef Plant-Based Ground – This makes a fantastic ground beef substitute in this chili!
  • Extra virgin olive oil
  • Onions
  • Bell Peppers
  • Diced Tomatoes: I use a no salt added variety which are really sweet and flavorful. I like that these diced tomatoes come in a box, and not a can.
  • Beans – I used a mix of kidney, pinto, and black beans.
  • Spices: chili powder, paprika, oregano, cumin, salt, and crushed red pepper flakes for heat
  • Corn
  • Toppings: fresh chopped cilantro, red onion, coconut cream, sourdough croutons, or melty cheese

Easy Vegan Meal Prep Vegetarian Chili Recipe

You can easily meal prep this vegan and vegetarian 3 bean chili by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a good homemade meal ready in my fridge during the busy weekdays.

By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

beyond meat recipes vegan ground beef chili with herbs beans and peppers

How Do I Make This Easy Beyond Beef Chili Recipe?

Instant Pot/Electric Pressure Cooker Directions

  1. Set the pressure cooker to sauté mode, add the olive oil.  Add the onions and sauté on low for 4 to 5 minutes. Add the Beyond Beef, 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.
  2. 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 enjoy!

Stove Top Directions

  1. In a large pot, heat the olive oil over low heat.  Add the onions and sauté on low for 4 to 5 minutes. Add the Beyond Beef, 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.
  2. 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.
  3. 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 enjoy!

Slow Cooker or Crock Pot Directions

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

Dietary Modifications

  • This recipe is vegan, vegetarian, and dairy free!  Make sure all your toppings are also dairy free if you are vegan.
  • To make this gluten free, ensure any ingredients you use are certified gluten free.
  • To make this recipe low sodium, make sure you use no-salt-added or low sodium beans only.  And skip the added salt.
the best vegan chili recipe with beyond meat ground beef vegan vegetarian recipe

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Beyond Meat Chili

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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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