The Best Beyond Meat Chili
Get ready to test the best vegan chili of your life! This Beyond Meat Chili packs layers of deep umami flavor, and is incredibly rich, velvety, and meaty! It's so good that you'd want to lick your plate clean.
Servings: 6 (or 4 big portions)
Calories: 495kcal
Ingredients
- 3 tablespoon olive oil, divided or another cooking oil of choice
- 300g Beyond meat mince
- 1 large yellow onion, diced
- 6 garlic cloves, minced
- 2 jalapeño peppers, diced remove the seeds for less heat
- 2 tablespoon tomato paste
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoon smoked paprika
- 2 teaspoon dried oregano
- ¾ cup dry red wine
- 2 cups vegetable broth
- 800g canned whole peeled tomatoes 2 small cans or 1 big
- 850 g red kidney beans, drained and rinsed 2 cans
- 1 ½ tablespoons soy sauce or tamari
- 2 chipotle peppers in adobo sauce chopped, optional
- 2 bay leaves
- 1 tablespoon vegan brown sugar or maple syrup
- 2 tablespoon cocoa powder
- ½ teaspoon sea salt, and more to taste
- Freshly cracked black pepper, to taste
- 1 lime, juiced
- Chopped cilantro, to taste
Instructions
- Heat a large Dutch oven or a soup pot over medium-high heat and add 1-2 teaspoon oil. Add the beyond meat and break it into little pieces with a spatula or a wooden spoon. Cook for 10 minutes, stirring from time to time, or until it's golden brown and cooked through. Transfer to a plate and set aside.3 tablespoon olive oil, divided, 300g Beyond meat mince
- To the same pot, add more oil and saute the onion for 8-10 minutes over medium heat, or until it's golden brown. It's important to take your time here so that the onion can start to caramelize and release its natural sugars.1 large yellow onion, diced
- Add the minced garlic, jalapenos, and tomato paste and stir. Cook for 2-3 minutes, or until the tomato paste has darkened in color and is caramelized. Add the spices and toast them for 30 seconds, stirring constantly. Add the wine to deglaze the pot and stir to get any browned bits off the bottom. Cook for 3-4 minutes or until the alcohol evaporates and you're left with a mixture that has a "jammy" texture.6 garlic cloves, minced, 2 jalapeño peppers, diced, 2 tablespoon tomato paste, 1 teaspoon chili powder, 1 tablespoon ground cumin, 1 ½ teaspoon smoked paprika, 2 teaspoon dried oregano, ¾ cup dry red wine
- Add the vegetable broth, beans, bay leaves, soy sauce, sugar, chipotle peppers, cocoa powder, and the cooked Beyond meat from before. Crush the whole tomatoes by hand and add them in as well. Stir and bring to a boil over high heat, then reduce the heat to low.2 cups vegetable broth, 800g canned whole peeled tomatoes, 850 g red kidney beans, drained and rinsed, 1 ½ tablespoons soy sauce, 2 chipotle peppers in adobo sauce, 2 bay leaves, 1 tablespoon vegan brown sugar, 2 tablespoon cocoa powder, ½ teaspoon sea salt, and more to taste, Freshly cracked black pepper, to taste
- Simmer on low heat for 1 hour and up to 90 minutes, stirring every 10-15 minutes to prevent burning, until thick. When ready, taste and adjust the flavor if needed, adding more sugar, salt, and black pepper to taste.
- Finally, remove the pot from the heat and stir the lime juice and chopped cilantro. Serve right away with your favorite toppings!1 lime, juiced, Chopped cilantro, to taste
Notes
- Saute the aromatics and caramelize the tomato paste. I know it's easier to just dump everything into a pot without sauteeing first, but this makes a such BIG difference! It builds so much flavor in the dish that you can't get from anything else later.
- Toast the spices. Toasting the spices in the oil before adding any liquid draws out their flavor and activates them. It takes only 30 seconds, so make sure to stir vigorously to not let them burn!
- Simmering the chili slowly is KEY! It helps develop the flavors and gives it a thick and velvety texture, so don't try to rush the process!
- Try to not skip any of the ingredients! Every ingredient here brings something of its own and is what makes this Beyond meat chili truly the best. Small things like adding cocoa powder, and red wine, take a mediocre bowl of chili to the best experience of your life!
- Fridge: Let leftovers cool to room temperature then transfer to an airtight container and store in the fridge for 5-6 days.
- Freezer: Transfer it into a freezer-safe container and it'll keep for up to 6 months. Let thaw overnight in the fridge before reheating.
*This recipe was adapted from Rainbow Plant Life's vegan chili.
Nutrition
Serving: 1serving | Calories: 495kcal | Carbohydrates: 52g | Protein: 24g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 834mg | Potassium: 1144mg | Fiber: 15g | Sugar: 8g | Vitamin A: 695IU | Vitamin C: 19mg | Calcium: 158mg | Iron: 9mg