Beyond Beef Chili Recipe
- 2 Tablespoons canola oil
- 1 clove of garlic, minced
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 Teaspoon chili powder
- 3 Cups meatless ground beef substitute
- 2 Tablespoons tomato paste
- 2 Cups crushed tomatoes
- 1 8 ounce can of kidney beans
- 1 Cup water
- Salt and pepper, to taste
In a sauce pot saute onions and garlic in oil until translucent.
Add spices and bell peppers and sauté for 2 more minutes.
Add tomato paste and ground beef substitute and sauté for anothr minute.
Add crushed tomatoes and kidney beans.
Add some of the water to create desired consistency.
Bring to low simmer and heat for about 5 minutes, stirring gently.
Add salt and pepper to taste.
Calories Per Serving604
Folate equivalent (total)66µg16%
Beyond Meat Chili
Beyond Meat Chili. I am again venturing into the plant based meat space, because I am so very interested in alternative meat products that can make a dish feel and taste like it has meat in it. I think that this is crucial to encouraging dedicated meat eaters to try a plant based diet. I continually read about partners who want to try an alternative eating style, but can't convince their other half to even consider it. These products offer a compromise.
The first alternative meat recipe that I posted was the Beyond Sausage Sandwich. I honestly really liked the sausage. It definitely tasted like sausage, even though it wasn't exactly healthy. Beyond Meat products do have additives that I prefer that my food not have and I avoid them whenever possible.
I still feel like these products are a positive step toward creating and maintaining meat free diet and this is especially true in households that have several different diet preferences. It is hard to feed a vegan, vegetarian, gluten free, dairy free, meat eater and junk food eater at the same table.
As you can see by the package, the manufacturers of Beyond Meat Beef advise that the product is gmo, soy and gluten free, contains 20 grams of protein and 250 calories per serving and is lower in fat than beef.
What Are Health Reasons To Try Beyond Meat Products?
Check out the American Heart Association , and their information about diseases related to meat consumption. heart disease, type 2 diabetes . stomach and bowel cancers and obesity.
For now, I am optimistic about the future of meat free products despite the additives as research continues to improve the products. According to nutritionists, meatless products are healthier than meat, despite being processed. Even if the sodium, fat and calories are the same, the other benefits to the environment and animals are significant.
Recipes Using Beyond Meat
I am going to prepare several traditional recipes that include meat, and substitute Beyond Meat Products. This is Beyond Meat Beef Chili you can also check out Beyond Sausage Sandwich.
Ingredients For Beyond Meat Chili
Check the ingredient list to make sure that you have everything that you need for this recipe. You will need:
- Beyond Meat Beef
- Vegetable broth
- Sweet potato
- Black beans
- White beans
- Canned tomatoes
- Almond milk
- Olive oil
Steps For Preparing Beyond Meat Chili
As with all of my Instant Pot recipes, this recipe is very simple. Essentially, saute the "beef", onions and garlic in the Instant Pot. Add all remaining ingredients, pressure cook for 15 minutes, and done. Ready to serve.Ingredients For Beyond Meat Chili Saute onion, garlic and meat in olive oil Add remaining ingredients and stir
Pressure Cook 15 minutes Stir Top Beyond Meat Chili with fresh thyme
- 2 teaspoons olive oil
- 1 cup diced bell pepper (from 1 bell pepper)
- ¾ cup diced yellow onion (from 1 onion)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound plant-based ground &ldquomeat&rdquo (such as Beyond Beef)
- 1 tablespoon ground cumin, divided
- 1 tablespoon ground chili powder, divided
- 1 (15-oz.) can fire-roasted diced tomatoes with green chiles
- 1 (15-oz.) can black beans, drained and rinsed
- 12 ounces Cheddar cheese, shredded (about 3 cups)
- 1 (15-oz.) can tomato sauce
- ¼ cup water
- 1 jalapeño chile, seeded and chopped
- 12 (6-in.) corn-wheat blend tortillas
- Optional toppings: pico de gallo, guacamole, sliced jalapeño, sour cream, shredded lettuce, cilantro
Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Add bell pepper, onion, salt, and pepper cook, stirring often, 3 minutes. Add ground &ldquomeat&rdquo and cook, crumbling with the back of a spoon until browned and cooked through, about 5 minutes. Sprinkle &ldquomeat&rdquo mixture with 1 teaspoon of the cumin and 2 teaspoons of the chili powder cook, stirring often, until fragrant, about 1 minute. Remove 1/2 cup of the diced tomatoes with green chiles from can set aside. Stir remaining diced tomatoes with chiles into &ldquomeat&rdquo mixture. Add black beans cook, stirring to combine, 1 minute. Remove from heat stir in half of the cheese.
Process tomato sauce, water, jalapeño, reserved diced tomatoes with chiles, and remaining cumin and chili powder in a blender or food processor until smooth. Set aside.
Wrap tortillas in a damp paper towel, and microwave 30 seconds keep covered until ready to use. Working with 1 tortilla at a time, fill with 1/3 cup of the filling. Roll filled tortilla place, seam-side down, in a lightly greased 13- x 9-inch baking dish. Repeat process with remaining tortillas and filling. Pour sauce evenly over enchiladas, and sprinkle with remaining cheese.
Bake in preheated oven until golden and bubbly, for 25 minutes. Let stand 5 to 10 minutes before serving. Served with desired toppings.
Beef and Veggie Chili
Submitted by: Isabel De Los Rios
Quick and easy, super healthy, and tasty - you'll love this chili!
1 c. diced tomatoes, canned
sea salt & black pepper to taste
Heat coconut oil in a pot over medium heat. Add minced garlic, diced onions, chopped peppers, and chopped celery. Sauté until onions are tender.
Add ground beef to the pot cook until beef is browned.
Add spices, diced tomatoes (with liquid), and tomato paste. Stir it all up, and simmer on low for 15 minutes. Season with sea salt and pepper before serving.
Cornbread is the classic side dish for chili, and my Low Calorie Mexican Cornbread Muffins pair perfectly for a complete meal! Other great options include serving this chili over a baked potato, on a hot dog, or poured over french fries. There are so many different ways to enjoy chili and you just can&rsquot go wrong with this recipe!
While this is a classic version of beef chili, there are many ways to customize it to your tastes.
- Turkey: Use ground turkey instead of the beef. Or even a combo works &ndash 1 pound turkey and 1 pound beef.
- Beans: Add 1 to 2 (15 ounce) cans of dark red kidney beans.
- Seasonings: Add 2 teaspoons smoked paprika and 2 teaspoons garlic powder for a different flavor option.
- Three Bean: Use a total of 3 1/2 cups of black beans, pinto beans and kidney beans.
- Meat Lovers: Use 2 pounds of cubed and browned stew meat instead of the ground beef.
Try these other favorite chili recipes:
Helpful Tools For Making Chili:
Le Creuset Signature Dutch Oven &ndash If you&rsquore open to spending a bit of money on a piece that you&rsquoll own forever, Le Creuset is my favorite brand for heavy pots and cookware.
Lodge Dutch Oven &ndash Lodge is a great brand as well. I own several of their cast iron skillets and have been very happy with them. This one is more budget-friendly, but still great quality!
Ground Beef Chopper &ndash This cheap ground meat chopper is life-changing! I seriously don&rsquot know why I waited so long to order one. Makes cooking ground meat so much easier.
If you try this classic chili recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It&rsquos so fun to see what you&rsquore cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Best 5 Chili Recipes
GAME DAY CHILI Geoffrey Zakarian The Kitchen/The Big Game Food Network Olive Oil, Ground Meat, Garlic, Onions, Scallions, Tomato Paste, Chile Powder, Dark Beer, FireRoasted Tomatoes, Chicken Stock, Red Hot Sauce, Greet Hot Sauce
Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved
When the weather turns chilly, few things are more welcome than the chance to cozy up to a warm bowl of comfort food, and with football season in high gear, let your dish do double duty by making a tailgate-ready chili. From hearty beef-based bowls to recipes packed with chicken, turkey and beans, there's no shortage of chili varieties, and when it comes to vegetable additions, nearly anything you have on hand in the refrigerator would likely be a fine addition to the pot. Check out Food Network's top-five chili recipes below to find warming recipes from The Pioneer Woman, Bobby Flay, Ina Garten and more Food Network chefs.
5. Simple, Perfect Chili — "It's a total cinch to make," The Pioneer Woman says of her big-batch chili. It's made with a duo of beans and features a pinch of cayenne pepper for subtle heat.
4. 30-Minute Turkey Chili — Swap in turkey for classic beef when making this fuss-free recipe, and set out a toppings bar of fresh cilantro, cool sour cream and grated cheese so everyone can top their own bowls.
3. Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish — Instead of opting for ground meat like in traditional chili, Bobby keeps the beef in cubes, and he simmers it in a bold broth featuring warm cumin and chipotle pepper puree.
2. Chicken Chili — Follow Ina's lead and start the chili without meat, then add simply roasted chicken in the final few minutes of cooking before finishing it with your favorite garnishes.
1. Game-Day Chili— You don't have to be an Iron Chef to pull off Geoffrey Zakarian's go-to chili (pictured above). He notes that you can make the recipe with your choice of meat, and he adds a bottle of dark beer as well as red and green hot sauces for over-the-top flavor. Click the play button on the video below to watch Geoffrey make it.
What You’ll Need To Make Ground Beef Chili
Note that the recipe calls for 85% lean ground beef. Don’t be tempted to use extra-lean beef or drain off the fat after browning. The fat bastes the meat during cooking, adding richness and flavor, plus you can skim it off at the end. I don’t use any beans in this chili — my kids tend to eat around them — but feel free to add a can of drained beans for the last half hour of cooking. (Any kind of beans will work.)
- 2 tablespoons olive oil
- 2 cups chopped yellow onion (from 1 large onion)
- 1 cup chopped poblano chile (from 1 chile)
- 8 garlic cloves, minced
- 3 pounds 90/10 lean ground chuck
- 1 (6-ounce) can tomato paste
- 1/3 cup ancho chile powder
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh oregano
- 2 (15-ounce) cans dark red kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 2 cups lower-sodium chicken broth
- 1 (12-ounce) bottle of beer
- Shredded cheddar cheese, sliced jalapeño chiles, sliced radishes, and sour cream, for serving
Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic, and cook, stirring often, until tender, about 5 minutes. Add ground chuck, and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes. Drain beef mixture well, and return to Dutch oven over medium-high.
Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano, and cook, stirring often, 2 minutes.
Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until heated through, about 30 minutes. Serve chili with desired toppings.
Easy Beef ChiliRecipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis. Source: The Create-Your-Plate Diabetes Cookbook. Recipe Credit: Toby Amidor, MS, RD, CDN, FAND . Photo Credit: Mittera.
This diabetes-friendly dish is filled with lean beef—which provides 10 essential nutrients, including protein and iron—and beans, which provide fiber and more protein. It’s a warming, nutritious meal you can feel good about serving to your entire family.
Complete your plate: Top the chili with a dollop of Greek yogurt and Almost Smooth Salsa. Add a veggie-rich side dish, like this Kale Apple Slaw.
Find this recipe and more in The Create-Your-Plate Diabetes Cookbook, by Toby Amidor, MS, RD, CDN, FAND
- 2 pounds ground beef, preferably 85-percent lean
- 2 medium yellow onions, chopped (3 cups)
- 3 cloves garlic, finely chopped (1 tablespoon)
- 1 jalapeno (seeds and ribs removed for less heat, if desired), finely chopped (4 teaspoons)
- Kosher salt and freshly ground pepper
- 2 tablespoons chili powder
- 2 tablespoons Dutch-process cocoa powder
- 2 tablespoons tomato paste
- 1 can (28 ounces) fire-roasted diced tomatoes
- 2 cups low-sodium chicken broth
- Sour cream and finely sliced chives or scallions, for serving
Place a large pot or Dutch oven over medium-high heat. Add beef and cook, breaking up with the back of a spoon, until cooked through, about 6 minutes. Using a slotted spoon, transfer beef to paper towels to drain. Discard all but 1 tablespoon fat from pan.
Return pot to medium-high heat. Add onions, garlic, jalapeno, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper cook until onions soften, about 6 minutes. Add chili powder, cocoa, and tomato paste cook until fragrant, about 2 minutes more.
Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper serve with sour cream and chives.