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high protein vegan chili

High Protein Vegan Chili

This simple chili takes about an hour to make and will last you for days. It tastes great and is packed with protein.
Prep Time 30 mins
Cook Time 30 mins
Servings 8
Calories 292 kcal


  • 2 tablespoons olive oil
  • 1 white onion diced
  • 1 red bell pepper
  • 1 jalapeño pepper chopped
  • 2-3 stalks of celery
  • 5 cloves garlic minced
  • 1 teaspoon salt
  • 3 tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 large can diced tomatoes
  • 4 tomatoes cubed (optional if you want a stronger tomato flavor)
  • 1 can black beans
  • 1 can pinto beans
  • 1 can kidney beans
  • 3 cups water
  • 1 pack Beyond Beef or alternative, about 300 grams
  • 3 tablespoons cilantro chopped
  • 2 tablespoons lime juice


  • Add oil and all vegetables to a large pot or dutch oven over medium heat.
  • Once the onions are translucent, add all the spices: salt, chili powder, cumin, oregano.
  • After a minute, add the diced tomatoes and beans (drain and rinse first).
  • Add the water and then raise the heat to high until it boils.
  • While you wait, start cooking the plant-based beef crumble in a separate frying pan.
  • Once the chili pot starts to boil, reduce heat and maintain a simmer for 30 minutes. If you feel like there’s too much liquid, leave the lid off.
  • Add in the crumble whenever it’s fully browned and ready, it’s not particularly time sensitive.
  • After the 30 minutes is up, add in the cilantro and lime juice. Cook for another 5 minutes and serve with anything else you’d like.


Per serving: 292 calories, 7 grams fat, 38 grams carbohydrates (12g fiber), 21 grams protein.
Also: 31% Vitamin A, 68% Vitamin C, 44% Calcium, 35% Iron.