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5 from 1 vote

Plant-Based Classic Chili

Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: American, Mexican
Keyword: beyond meat, hearty, vegan chili
Servings: 10 people
Author: Elena Merklin
Cost: $20

Equipment

  • Slow cooker

Ingredients

  • 1 pound Beyond Meat plant-based ground beef
  • 2 Red bell peppers, diced
  • 1 large onion, diced
  • 1 large carrot, shredded
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 Tbsp cacao powder
  • 2 14.5 oz can of diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 15.5 oz can of black beans*
  • 1 15.5 oz can of kidney beans*
  • 1 15.5 oz can corn
  • 1 cup dry orange lentils
  • 1 small jalapeno, diced, seeds removed

Instructions

  • Heat a large pan on medium heat, then add Beyond Meat plant-based ground beef and break it apart with a wooden spoon.
  • Cook for 3 minutes, stirring.
  • Add bell peppers, onions and carrots, stir until well combines. Sauté 4- 5 minutes.
  • Transfer vegetable mixture to slow cooker. Sprinkle with seasonings: chili powder, cumin, smoked paprika, garlic powder, black pepper, and cacao powder. Mix well. Add the remaining ingredients to slow cooker and stir well to combine.
  • Cook on low for 3 hours.
  • Serve garnished with cilantro.

Notes

*Use liquid from the beans, don’t drain them.