I Can’t Believe It’s Not Beef Chili

Warm, Rich, Delicious Chili without the red meat!

Let me tell you a little story. A couple of years back, my husband and I sat down with our doctors for what I can only describe as a very humbling middle-aged reality check. You know the one. The "we need to talk about your vices like red meat and alcohol" conversation that nobody asks for, but everybody over forty eventually gets. And just like that, one of my all-time favorite comfort foods, a big, hearty, deeply satisfying bowl of beef chili, was suddenly on the list of things we needed to pump the brakes on.

I was not thrilled. My husband was less thrilled. And then I got to work.

Because here's what I refuse to do… I refuse to eat sad food in the name of being healthy. Life is too short, and dinner is too important for that. So I put on my problem-solving hat, headed to the grocery store, and came home with a plan. And what came out of that plan is this absolute legend of a recipe. I Can't Believe It's Not Beef Chili.

Now, I have to be upfront with you about something. This chili just so happens to be completely vegan. That was not the intention. The intention was to make something so rich, so hearty, and so deeply satisfying that nobody at the table would even think to ask where the beef went. Mission very much accomplished. Whether you're vegan, cutting back on red meat like us, or just looking for an incredibly delicious and affordable weeknight dinner, this recipe has absolutely zero interest in letting you down.

So what are we working with? Beyond Beef (which, if you haven't cooked with it yet, prepare to be genuinely amazed) plus a mix of white, red, black, and pinto beans, tomatoes, green chili, garlic, paprika, turmeric, a hint of ginger, and parsley. That's it. And before you scroll past the turmeric and ginger thinking this is about to taste like a wellness smoothie, stop right there. Those two ingredients are doing quiet, important work in the background. The turmeric adds this gorgeous warmth and depth, the ginger gives it just the faintest little kick, and together they make this chili taste like it has been simmering on your stove all day, even when it absolutely has not.

Let's talk about those beans for a second, because four kinds of beans is not an accident. It's a strategy. White, red, black, and pinto beans together give you this incredible variety of texture and flavor while also packing this chili full of plant-based protein that is going to fill you up fast and keep you there. This is a nutrient-dense, protein-packed, deeply nourishing bowl of food that also happens to taste like pure comfort. Which, if you ask me, is the ultimate win.

And the price point? Oh, the price point is chef's kiss. Especially right now when grocery store prices have us all doing a double-take at the register. Beans are still one of the most affordable ingredients on the shelf. Beyond Beef goes a long way, and everything else on this ingredient list is pantry staple territory. This is the kind of meal that feeds your whole family really, really well without making your wallet cry, and in this economy, that is not nothing.

One more thing. My recipe doesn't call for any greens, but if you want to sneak some in, go for it. A handful of kale or spinach stirred in at the end wilts right down and disappears into the chili almost completely. Your kids will never know. I won't tell if you won't.

So whether you're navigating a doctor's orders, feeding a hungry family on a budget, or just looking for your new favorite weeknight staple, this is it. Make a big batch. Freeze the leftovers. And get ready to have people asking you for the recipe.

A few tweaks if you need!

Add a bay leaf if you are looking to round out the flavor, or if you are looking to make it a bit more herby, I recommend a premixed generic Italian seasoning that has your basics like basil, oregano, parsley, lemon, etc. Oftentimes, I will swap the pinto beans for chickpeas since I always have a few cans stocked in my pantry. The beautiful thing about this chili is that you can make it your own, and it’s another stupid-easy recipe that comes out delicious every time.

You can also dump all of the ingredients into a crockpot and leave it to cook while you’re at work and the kiddos are at school. Your house will be smelling so delectible that everyone will walk in the house and instantly do a chef’s kiss. You can’t lose!

Author: Caroline Del Reno

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I Can't Believe It's Not Beef Chili

A hearty, protein packed, nutrient dense chili that just happens to be completely vegan. Beyond Beef, four kinds of beans, tomatoes, green chili, and a warmly spiced blend that tastes like it's been simmering all day. It hasn't. You're welcome.

Ingredients

• 2 tbsp of olive oil
• 1 yellow onion, chopped
• 3 cloves of garlic, chopped
• 1 1lb package of Beyond Beef ground meat
• 1 can of cannellini (or northern white/navy beans)
• 1 can of red kidney beans
• 1 can of black beans
• 1 can of pinto beans
• 1 (24oz) can of crushed tomatoes
• 4 cups of chicken (or veggie) broth
• 2 cans of diced green chilis
• 1 tsp paprika
• 1/2 tsp of turmeric
• 1/2 tsp ground ginger
• 1 tsp of ground garlic
• Salt & Pepper

Instructions

1. Drain all of the liquid from each can of beans
2. In a heavy bottom dutch oven, heat your olive oil. Toss one piece of your chopped onion into the pan. If the oil sizzles, toss in the rest of your onion and saute until translucent. Then add garlic, cook until fragrant, then add the Beyond Beef and par-cook.
3. Dump the rest of your ingredients into the pot and mix until everything is well combined. Let the mixture come to a rolling boil, then reduce to a simmer, cover, and let it cook for 20-30 minutes. Make sure to stir every few minutes. Salt & pepper to taste.
4. Once everything is fully cooked, serve in a bowl with shredded cheese, Greek yogurt (my favorite), or something crunchy like croutons or Fritos.

This is an estimated evaluation.

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