Beyond Beef Chili Recipe

Beyond Beef Chili Recipe
Beyond Beef

Chili. This recipe is a homerun, touchdown, goal and hole-in-one all together! 

View more recipes online: www.beyondmeat.com/healthy-recipes

4
Servings
581
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
35g
50%
Sugar
7g
8%
Saturated Fat
10g
42%
Cholesterol
136mg
45%
Carbohydrate, by difference
20g
15%
Protein
43g
93%
Vitamin A, RAE
105µg
15%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
33mg
44%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
101mg
10%
Choline, total
12mg
3%
Copper, Cu
1mg
0%
Fiber, total dietary
3g
12%
Folate, total
64µg
16%
Iron, Fe
10mg
56%
Magnesium, Mg
76mg
24%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
477mg
68%
Selenium, Se
27µg
49%
Sodium, Na
353mg
24%
Water
191g
7%
Zinc, Zn
10mg
100%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.