Beyond Meat Chili Recipe (Vegan, High Protein) (2024)

This Beyond Meat chili recipe is a fantastic high protein plant-based meal that can be made in the instant pot, slow cooker, or stove top. This chili is hearty and loaded with fresh vegetables and spices, and plant-based meat crumbles.

A great vegan, vegetarian, gluten free, and dairy free lunch or dinner.

The fall and winter months means cozy recipes 24/7. I love this vegan bean and Beyond Meat chili because it’s a simple and hearty meal that is great to meal prep for the week.

You can use dried or canned beans (which ever you have on hand!) and make this versatile chili on the stove, in the slow cooker, or speed things up in the pressure cooker or Instant Pot.

This Vegan Three Bean Chili Recipe Is:

• Cozy
• Hearty
• Loaded with Flavor
• Perfect for Fall or Winter
• Earthy
• High Protein
• Vegan, Gluten Free, Dairy Free

Instant Pot Chili for the Easiest Meal Prep Ever!

This 3 bean chili recipe is perfect for a Instant Pot or Pressure Cooker (but don’t worry- I have stove top and slow cooker instructions below too)! For all my recipes I use the 8-Quart Instant Pot Ultra, its larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week.

The Ultra model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

What In This Vegan Black Bean Chili Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Beyond Meat Beef Plant-Based Ground – This makes a fantastic ground beef substitute in this chili!
• Olive Oil: I like to use this delicious Zoe olive oil which a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Onions
• Bell Peppers: you can use roasted red peppers if you don’t have fresh or frozen peppers on hand… I love these sweet and flavorful jarred roasted peppers.
• Diced Tomatoes: I use a no salt added variety which are really sweet and flavorful. I like that these diced tomatoes come in a box, and not a can – these tomatoes are low in sodium, are BPA free, and are more eco-friendly than canned.
• Beans – I used a mix of kidney, pinto, and black beans.
• Spices: chili powder, paprika, oregano, cumin, salt, and crushed red pepper flakes for heat
• Corn
• Toppings: fresh chopped cilantro, red onion, coconut cream, sourdough croutons, or melty cheese

Easy Vegan Meal Prep Vegetarian Chili Recipe

You can easily meal prep this vegan and vegetarian 3 bean chili by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a good homemade meal ready in my fridge during the busy weekdays.

By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead. Heat + eat, you’re all set!

How Do I Make This Easy Beyond Beef Chili Recipe?

Instant Pot/Electric Pressure Cooker Directions

1. Set the pressure cooker to sauté mode, add the olive oil. Add the onions and sauté on low for 4 to 5 minutes. Add the Beyond Beef, carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
2. Add the rest of the ingredients (you can use dried beans or canned beans) and Set the Instant Pot to Manual or High Pressure Mode and cook for 30 minutes. Allow to natural release before opening. Add desired toppings and enjoy!

Stove Top Directions

1. In a large pot, heat the olive oil over low heat. Add the onions and sauté on low for 4 to 5 minutes. Add the Beyond Beef, carrots, bell pepper, chili powder, paprika, oregano, cumin, and salt to the pot. Stir with a wooden spoon for a minute until the spices have coated the vegetables.
2. To the pot, vegetable stock and diced tomatoes with the juice and bring to a boil. Reduce to a simmer and cook on low heat for 30 minutes or until carrots have cooked through.
3. Add the kidney beans, black beans, pinto beans, and corn, and stir well to combine. Add chili flakes if you like a spicier chili. Cook for another 10 minutes on low heat until chili is hot and simmering. Add desired toppings and enjoy!

Slow Cooker or Crock Pot Directions

1. Add all ingredients to the Slow Cooker or Crock Pot, stir to combine.
2. Cook On High for 6 hours, or Low on 8 hours.
3. Stir, taste, and adjust seasoning as needed. Add desired toppings and enjoy!

Dietary Modifications

• This recipe is vegan, vegetarian, and dairy free! Make sure all your toppings are also dairy free if you are vegan.
• To make this gluten free, ensure any ingredients you use are certified gluten free.
• To make this recipe low sodium, make sure you use no-salt-added or low sodium beans only. And skip the added salt.

High Protein Vegan Recipes You’ll Love!

Vegan 7 Layer Dip Recipe (High Protein, Gluten Free, Vegan)

Apple Pie Protein Smoothie (Vegan, Gluten Free)

Lentil Pasta fa*gioli Soup (Vegan, Gluten Free, High Protein)

Easy Vegan Tofu Lasagna (Gluten Free, Dairy Free, High Protein)

& read through my that I stock my pantry with!

As always, if you make this Beyond Meat chili recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!

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About the Author: Kelly Jensen