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Beyond Meat Chili

by practicewithdanielle
top down shot of beyond meat chili in a blue bowl with chips and avocado and yogurt

I never really dig into this topic, at least publicly.

It’s easier to shy away than to touch it, because if I don’t touch it then you never really know what I think. If you never know what I think you can put your own perspective on me and then it’s so much easier to like me.

And we can live in ignorant bliss!!! 

(you do this too so be nice 🙂

I’ve told you the story of how The Omnivore’s Dilemma changed my life.

Vegans are all the rage today and I kind of love it and I kind of hate it. In our binary world, you’re either all or nothing and we hate you for whatever choice you’ve decided to make.


Keto, gluten-free, pescatarian, vegetarian, what the hell are we supposed to eat!


I’ve always leaned vegetarian. We didn’t eat much meat growing up, and I didn’t like cheese until I was a little older (oh how things have changed).


Cooking from other countries was a challenge this year (for many reasons) but a big one was that some countries rely heavily on meat products. If you’ve been following along, you know I don’t like to touch raw meat. Or cook it. Or look at it. But if I can’t touch it or cook it, I shouldn’t eat it (hehe, yeaaa).


Adding to that strange complex, boyfriend started bird hunting this year. This has been an experience that continues to challenge my beliefs to this day.


What it means to kill your own food, clean your food and cook your food. 


Even though the whole thing still sometimes feels like too much, I’m grateful that this new hobby has allowed me to question my belief system and change my mind.


I love to think about and talk about food so why shy away from topics that make me a little uncomfortable? I’m staying open to new information and always willing to change my mind.


I made this Beyond Meat Chili and it’s real good.

close up shot of beyond meat chili in a blue bowl with avocado and chips

It’s chili that everyone will love, meat eaters and vegans alike.


The Beyond Burgers are so delicious and taste exactly like meat. I wanted to try the Beyond Meat (like ground beef) so into a chili it went.

top down shot of beyond meat chili in a blue bowl with chips and avocado and yogurt

The best part about Beyond Meat Chili is that the toppings are endless. I’ve got my ideas below but you could add ANYTHING to this soup.


Give it a go and as always tell me if you make it!

top down shot of beyond meat chili in a blue bowl on a white countertop with lime wedges next to it


Beyond Meat Chili (Vegan/Vegetarian)

Start making 30 minutes before you want Beyond Meat Chili


2 Tbsp olive oil

1 white or yellow onion, chopped

1 red pepper, chopped

4 garlic cloves, minced

16 oz Beyond Beef, thawed
2 Tbsp tomato paste

1 Tbsp chili powder

1 tsp cumin

1 tsp cayenne (if you like spice)

14oz can kidney beans

14oz can black beans

28oz fire roasted diced tomatoes



Topping ideas:




Crushed chips



Start by heating up a large pot over medium heat, add olive oil. Add chopped onions and peppers, cook for 5-7 minutes. Then add garlic and cook for another 2 minutes. Add the Beyond Beef and cook exactly as you would regular beef. Break it up with a wooden spoon and cook for about 7 minutes. Some pieces will brown and it will look cooked through.


Add your spices and tomato paste, stir to combine. Add salt/pepper.


Then add your beans and diced tomatoes. If you like a thinner soup, add a little water. Cook for about 20 minutes for the flavors to combine.


Serve with any toppings you like.





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