This chili is full of rich, delicious, umami flavours and is also pretty quick and easy to throw together. You will end up with at least a couple of good size family meals so that you can add one to your freezer to eat at a later date. I like to use fresh tomatoes but honestly, that’s just because I have an abundant garden/ fridge full of them. You can used canned tomato products if you’d like.
I also buy large bags of dried shiitake mushrooms that I grind up effortlessly in a coffee/ spice/ nut grinder. They add so much umami flavour to so many recipes. Trust me, don’t omit them!
Cook up your Beyond Meat in a skillet on the stove as per directions. Set aside.
Add your olive oil to a large soup pot and once hot add your diced onions. Saute for about 2 minutes.
Add your chopped bell peppers and continue cooking for another minute.
Add your pressed garlic, chili powder, cumin, minced chipotle in adobo, oregano, salt and pepper. Stir until well mixed.
Add your kidney beans, the chopped or canned tomatoes and tomato paste. Bring it to a boil and then allow it to simmer for about 30 minutes. Add your shiitake powder and sugar and stir again.
Finally, add in your cooked Beyond Meat.
Add salt and pepper if needed.
This freezes really well and will provide at least another family meal to be eaten at a later date.
Serve with a dollop of Cashew Sour Cream. Enjoy!
Adapted from: America’s Test Kitchen. “Weeknight Meaty Chili.” The Complete Plant Based Cookbook. 2020
Disclaimer: As an Amazon Associate I earn from qualifying purchases.We use Amazon affiliate links ONLY for products that I personally use and rely on. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- 2 packages Beyond Meat ground
- 3 tbsp olive oil
- 3 large onions, diced
- 4 red bell peppers, chopped into bite size pieces
- 1 full head of garlic, peeled and pressed
- 2 tbsp chili powder
- 4 tsp ground cumin
- 2 tsp minced canned chipotle in adobo sauce
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
- 4 15 ounce cans of kidney beans, rinsed
- 6 cups of fresh chopped tomatoes (or 2 28 ounce cans of whole peeled tomatoes drained)
- 2 15 ounce cans tomato paste
- ¼ cup ground shiitake mushroom powder
- 1½ tbsp sugar
- 1 recipe of cashew sour cream (optional)
- Cook up your Beyond Meat in a skillet on the stove as per directions. Set aside.
- Add your olive oil to a large soup pot and once hot add your diced onions. Saute for about 2 minutes.
- Add your chopped bell peppers and continue cooking for another minute.
- Add your pressed garlic, chili powder, cumin, minced chipotle in adobo, oregano, salt and pepper. Stir until well mixed.
- Add your kidney beans, the chopped or canned tomatoes, tomato paste. Bring it to a boil and then allow it to simmer for about 30 minutes. Add your shiitake powder and sugar and stir again.
- Finally, add in your cooked Beyond Meat.
- Add salt and pepper if needed.
- This freezes really well and will provide at least another family meal to be eaten at a later date.
