Vegan Beef and Bean Chili Recipe
By Stephanie Dreyer
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
1In a large stock pot over high heat, add 1 tablespoon of oil.
2Add bell pepper and onion and cook until caramelized, about 5 minutes.
3Add garlic and saute a minute longer.
4Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
5Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
6Add in the crushed tomatoes and stir for 2 minutes.
7Stir in beer and vegetable stock.
8Add beans and Liquid Smoke. Stir together.
9Lower heat and simmer for 30 minutes to an hour.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.