ultimate vegan chili

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! Trust me, this is the vegan chili to serve your meat-eating friends and family. It&#39;s full of texture thanks to sauteed 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&#39;s a keeper!Serves 6 to 8.

Beyond Meat Chili

cooking oil

chili powder

cumin

shiitake mushroom powder, optional

smoked paprika

oregano

onion,

large jalapenos, diced (remove seeds to decrease spiciness)

garlic,

Beyond Beef (or Impossible)

(28 oz) can crushed fire-roasted tomatoes (or regular)

sea salt

black pepper,

nutritional yeast, optional (see Note 1.)

water (see Note 1.)

tamari (for GF)

(15 oz) cans cooked beans such as kidney, pinto or black beans

Prep

First, combine the spices, mushroom powder, and oregano in a bowl and set aside.

Preheat

Preheat a large soup pot over medium heat, and add the oil. Add the spice blend and cook for 1 minute, stirring frequently.

Saute

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.

Cook

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.

Simmer

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.

Serve

Let the chili stand for a few minutes, then taste and adjust seasonings as desired.

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&#039;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&#039;s a keeper!Serves 6 to 8.

chili powder (the spice blend, not pure chile pepper)

large jalapenos, diced (remove seeds

nutritional yeast, optional (see Note 1)

water (see Note 1)

dry bulgur (our favorite),

(15 oz) cans cooked beans, rinsed and drained,

Combine the chili powder, cumin, mushroom powder, paprika, and oregano in a bowl and set aside.

I had no quinoa or bulgur so I added red lentils and it was delicious.thanks for your amazing recipe

I just made this and it is so delicious. I made it exactly as the recipe called for (used quinoa). The spice flavors were just perfect and my entire family loved it.  Thanks for sharing this.

Delicious. I didnt use the bulgar wheat but added in some sweetcorn. I adjusted the spices a bit as some seemed a little much and I used chili flakes rather than jalapeños and chili powder.
I served with basmati rice and vegan cheese.

This is a keeper.  We really liked it. Thank you!

This is my new favorite chili recipe! I had a package of quinoa that I received as a gift, but I never liked quinoa. I decided to try it in this recipe, and it was perfect! The whole recipe is delicious. It was perfect for meal prepping as it served as dinner for us Monday through Friday. This will definitely be part of our regular rotation.

This is by far the best Chili I've ever eaten. I skipped the quinoa, and used either my homemade tomato sauce or my homemade roasted tomatoes. LOVE THIS RECIPE. So Easy.

Made this and loved it! Keeper recipe for sure! Thank you for sharing!

Came out delicious! I sauteed up mushrooms and yellow squash with it, and served over roasted potatoes. Also added the unsweetened cocoa, and a dollop of marmite :)

Loved this recipe!!!!!! Very filling and delicious!!!!!

I’m from Texas—which I think is pertinent here—and this is perhaps the best chili I’ve ever eaten. Thanks so much!

Great recipe and very versatile. Will definitely make again. I reduced water to 2 cups which worked good for me using quinoa and only 1 can of beans.

EXCELLENT! Had to make a few substitutions because of what I had on hand and it was still wonderful! Substituted Impossible meat for Beyond meat, dry farro for bulgur, used two cans of Rotel-type tomatoes instead of crushed tomatoes and did everything else as written. Love the addition of nutritional yeast!

Wow! I just made this for today’s Super Bowl- I omitted the oil and mushroom powder, I added a half onion (because the first one I cut into had a rotten bit). I added some cayenne and a third jalapeño cuz I like things hot and was a bit heavy handed with the spices… I replaced the Tamari with Aminos cuz that’s what I had. I threw in a “no-beef” cube with the water and used quinoa. Quite possibly the best chili I’ve ever made!!! THANK YOU!

I made this last night, using the option of TVP instead of bulgur. We found it to be very flavorful! Almost too much chili powder so I'd be careful and adjust at the end. 

I balked at the amount of water the recipe called for, noting that we're not told to drain the two cans of beans. Even with just 3 cups of water, the recipe turned out to be very watery. I prefer a thick chili, so next time will drain the beans and stick with 3 cups of water, adding more if needed. Meanwhile I added another (drained) can of beans to fix this batch.

We loved this chili and will definitely make again. My crew eats a lot of chili and nobody is picky about the type of meat involved, but everyone agreed this tasted just as good as any of the meat-based chilis we've had over the years.

Wondering - for purpose of calorie tracking, the 362 calories listed per serving, what size serving is that?

Loved this recipe! I’m not a huge fan of tomato chunks, so I pureed them and added a cup less water and it worked great. The flavor and texture were amazing with all the quinoa, beans and “beef”! Served it with yogurt, cheese, green onions, and cornbread. Thanks for the recipe, excited to try the lentil one next!

Hi! Thanks for the recipe. I made these because I was looking for a sub for Amy's canned chili which I love. My husband is a meat eater, and he said this was better than most meat chili he has had! That's a win. Thanks for sharing with us.

Top 2 ultimate vegan chili recipes from across the web

The most viewed ultimate vegan chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beyond Meat Chili

Beyond Meat Chili

Top 2 ultimate vegan chili recipes from across the web

The most viewed ultimate vegan chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beyond Meat Chili

Beyond Meat Chili

The most viewed ultimate vegan chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine