This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.
I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.
I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.
Vegan Beef and Bean Chili
- 2 red bell peppers diced
- 1 large yellow onion diced
- 25 cloves garlic minced
- 4 Beyond Meat Beyond Burgers
- 1 package Beyond Meat Beefy Crumbles
- 1 package Lightlife Fakin' Bacon chopped
- 3 teaspoons garlic powder
- 1/2 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 ½ tablespoons Liquid Smoke
- 1 25 ounce can crushed tomatoes
- 12 ounces light beer
- 2 cups vegetable broth such as Imagine's No-Chicken Broth
- 2 15.5 ounce cans pinto beans
- 2 15.5 ounce cans kidney beans
- 1 15.5 ounce can black beans
In a large stock pot over high heat, add 1 tablespoon of oil.
Add bell pepper and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
Add in the crushed tomatoes and stir for 2 minutes.
Stir in beer and vegetable stock.
Add beans and Liquid Smoke. Stir together.
Lower heat and simmer for 30 minutes to an hour.
For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!