Bombastic Beyond Meat Chili

All vegan, all flavour.

As a foodie, food taster, menu creator and also flavour-seeker, making a hearty vegan chili is NO small feat. Beans are delicious and all but can fall flat quick if just married into a tomato bath with a sprinkle of spices without much layering.

Let’s face it, meat does kinda build some OMMPH to a good, hearty chili as it fills in the gaps and adds texture and bite. Don’t worry though, this chili is cruelty-free, is full of ridiculous flavour, requires some patience but I promise, you will get one kick-butt, delicious, over-the-top chili that won’t leave you hanging.

Now listen, I KNOW there are other Beyond Meat chili recipes on the internet, that all claim to have the best flavour. I have googled them all and some actually look pretty amazing and others well, as Borat would say…”not so much”. I do challenge you that before the winter is over, give this recipe a try, send me pics or drop comments of your beautiful chili and my most favourite, proprietary recipe that I know will impress those carnivore friends of yours you have been hoping to convert 😉

Flavour layering 101

Before we get started, I have to talk to you about flavour layering. In chili, it is soooo important. So please do not dump your spices in the pot hoping to create a shortcut and get the same results. Be patient with my layering, and if your palatte needs a little more or less, get creative but with chili, less is more. (Wait-did i just say that when using a word like BOMBASTIC to describe chili??!!!) No really, it is in the case of chili. THAT’S my secret. Now you know.


1 can kidney, black and pinto beans each – all rinsed very well, drained, set aside

1 can regular beans in tomato sauce

1 can can marzano tomatoes in juice (do not cheap out on this!)

1 Cup corn kernels

1 large bell pepper of each: green, orange, red, large dice

2 ribs celery, small dice

1.5 medium onions, small dice

1 Cup water

1/4 Cup Whisky or 3 tsp apple cider vinegar

3 large dice plum tomatoes, seeded

1 block Beyond meat

1 tsp liquid smoke

2 tsp sugar

1/2 poblano pepper, seeded, sprayed with olive oil and roasted in oven until charred slightly

1 tsp chili power, cumin, salt and smoked paprika plus 1 sm thumb of whole cinnamon stick and 1/2 tsp oregano + 1/2 tsp garlic powder


1 large avocado

1 tsp olive oil

1.5 limes, juiced

1/2 tsp salt

1/2 C vegan sour cream

Blend all ingredients until smooth. refrigerate until ready to use as a garnish on chili.


  1. Take JUST your beans, corn, tomatoes, cinnamon stick and water and place into a crock pot. Turn on high and cook as you prep other ingredients.
  2. Roast your poblano pepper and small dice, placing into crock pot with beans and water.
  3. Turn pan onto medium heat in oil and saute onion until translucent. Add celery and saute for 2 minutes. Add remaining spices and cook for another minute.
  4. Incorporate your peppers into the crock pot and cook for two hours on high.
  5. Add beyond crumble in large chunks, breaking slightly but keeping meaty. Turn up pan if needed to get the product hot and sizzling. After 5 minutes, add liquid smoke and booze or vinegar along with the sugar, and cook down for a minute or so. Remove from heat.
  6. Turn heat to low and add beyond crumble. Remove cinnamon stick at this point. Cook on low for 3-4 hours total. Check spices and heat and adjust salt as you wish.

Serve immediately with crema, tortilla chips, cilantro, lime wedges, red onion, vegan cheese or whatever your heart desires.

Last but not least, enjoy and tell your friends!

Missing the A&W Beyond Meat Burger? Fret No More!




When A&W launched the Beyond Meat Burger in Canada, who wasn’t overjoyed? I mean, a plant burger that doesn’t suck (yes please) and looks like beef (yes, yes, YES)!

However, what happened next was something most of us plant-eaters feared-a shortage of these delectable patties and people like me who were hooked with nowhere to get our fix.

At one point, I had even messaged a friend in the food industry, begging for an “in” and if they knew which distributors were peddling the Beyond Meat burgers individually (and yes, I found out who was, for the record and no, I am not telling).

I think what amused me the most is the recurring vision I had of who was buying these things on the down-low. I couldn’t help picture salivating veg eaters, deep in a dark back alley of Toronto somewhere, with saucer-wide eyes and a slight twitch asking for 12 oz of their “fix”. (And admittedly, if I didn’t live about 120 km from Toronto, that would totally be me).

Anyhow, this whole “Beyond Meat” accidental prohibition inspired me to dust off my vegetarian burger recipes and experiment a little myself.

Now, I have tried a few different plant burger recipes and kinda found most did not deliver close to what the pea protein could that is featured in the Beyond Meat version. Now, I am not saying I can do the famous recipe exactly as it is served, but this one comes prettttttty darn close and ties me over until I can use up all those A&W Beyond Meat coupons that are stuffed in the glovebox of my car.

Well, without further adieu, here is my spin on what I have been craving, and the results were scarily close. Of course, it does include eggs so this is a Vegetarian burger, but eggs could easily be swapped out to make a Vegan burger.




  • 4 oz tempeh (I used PC maple-bacon but plain is just fine)
  • 4 oz each cremini and portobello mushroom (cleaned and sliced)
  • 1 can pigeon beans, rinsed and drained
  • 1/2 C panko crumbs-plain
  • 3/4 – 1 C oat flour OR sprouted grains (I used the latter for my pics but oat flour gives you closer to the real deal visually)
  • 1/2 raw whole beet, peeled and finely grated
  • 1/2 C onion, minced and sauteed
  • 2 eggs
  • 1/4 tsp smoked paprika
  • 1/4 tsp vegeta
  • 1/2 tsp old fashioned dijon mustard
  • 2 tsp bbq sauce
  • 1/4 tsp grilling and roasting seasoning



Pre-heat oven to 425 degrees.

Lightly salt drained beans and mushroom mix, spreading on thin layer on lined shallow baking sheet. Place in oven and “roast” for about 20-25 minutes. Remove and cool.

Shred tempeh roughly with knife. sprinkle roasting seasoning and vegeta.  Toss in sauteed onion, stirring lightly.

In small bowl, lightly beat eggs with grated beet, smoked paprika, dijon and bbq sauce.

In food processor, pulse mushroom and bean mix until chunky and slightly smooth, but do not over-process so it is a paste. should appear like chunky oatmeal.

In a large bowl, place mushroom/bean mix with tempeh, panko and 1/2 oat flour.

Gently mix, adding salt and pepper as desired.

Incorporate egg mixture and remaining oat flour as needed to bind the ingredients and create a very real-looking “loaf” that is similar to ground beef patties. Mixture will be slightly more moist as we need to compensate for the lack of fat in the patty. This is ok.

Tightly wrap and refrigerate for at least two hours so it has time to bind and set.

To Cook:

Heat grill or pan (as per your preference) and make sure it is hot so you get a nice browning on the outside of the patty. Use oil liberally – the last thing you want is a super dry patty!

Cook for 4-6 minutes per side, until browned. While browning, split your rolls and toast on a low broiler until golden. If grilling, I recommend brushing a light coating of coconut oil on patty beforehand. Coconut oil seems to work best for frying or grilling, as an FYI.


I put shredded cheese on mine for a treat, but what you top it with is entirely up to you!

Make sure you place your pickles or salsa under the burger patty, your cheese, tomato then lettuce on top of the patty, and mayo and other condiments on top.

The colour of this patty is brown on the outside, with pink ribbons on the inside, like a real beef patty.