Description
Chili = the ultimate comfort one-pot meal. With all of the robust flavor and meaty texture in our Vegan Beef & Bean Chili, this is a blue ribbon winner among plant-based eaters and non vegans.
Ingredients
Units
Scale
- 2 lb vegan beef (such as Beyond Meat)
- 1 cup chopped onion
- 1 15–oz can dark red kidney beans, drained and rinsed
- 1 15–oz can light red kidney beans, drained and rinsed
- 1 15–oz can pinto beans, drained and rinsed
- 24–oz crushed tomatoes
- 1 15–oz can diced tomatoes
- 1 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1/2 tsp paprika
- 2 tsp cumin
- 1–2 Tbsp chipotle chili powder
- 1 Tbsp Liquid Smoke (mesquite)
- 1 bottle beer (such as lager)
Instructions
- Saute the onion and beef: In a large stock pot or Dutch oven, add the vegan beef and onion. Cook over medium heat, stirring and breaking up clumps until the meat is browned and the onions are translucent, about 10 minutes.
- Add the remaining ingredients: Stir to combine and reduce the heat to low. Simmer covered for at least 1 hour.
Notes
- Batch it up! Vegan Beef & Bean Chili can be stored in an air-tight container in the freezer for 3 months.
- For non vegans: Swap ground beef for vegan beef.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American