This recipe for Beyond Meat chili with grilled vegetables is the best vegetarian chili recipe! It’s hearty, meaty and has tons of smoky flavor from the grilled vegetables! Perfect for tailgating or a weeknight dinner.

This morning I saw a tweet that read “summer left like it owed someone money” I could not have hit that like button any harder. This Friday Scott and I had a bonfire in the backyard and I literally had to wear fleece-lined sweatpants, a long sleeved wool shirt, and a sweat shirt and still needed to bundle up in a blanket! Thank goodness I had leftovers of this beyond meat chili with grilled vegetables to warm me up.

This vegetarian chili recipe is a favorite of mine, one that I love to pull out during those transition seasons since it involves both grilling and warm and cozy chili. It’s perfect for football games or really any kind of fall entertaining. The grilled vegetables make this beyond meat chili recipe unique and add extra smoky flavor.

How to Make This Beyond Meat Chili

Have you tried beyond meat? As someone who tries to eat less meat, but has no desire to give it up, Beyond Meat (and Impossible Burger) have been a game changer. I love to use their products to make things like meatballs (try my vegetarian kofte recipe!), burgers, meatloaf, pasta sauce, and of course this Beyond Meat chili recipe.

To make this Beyond Meat chili recipe, start by grilling the veggies. I use zucchini, mushrooms, red onion and bell pepper. I especially love using mushrooms in this recipe, since it adds to the meaty flavor and texture. Grill until they are lightly charred, so it adds nice smoky flavor without getting too bitter.

The base of the chili is sauteed garlic and jalapenos, then you add the Beyond Meat and cook until the “meat” is browned. Add tomato paste, chili powder, cumin, and smoked paprika along with the grilled vegetables. Deglaze the pot with beer, one of my favorite chili ingredients, which adds depth of flavor and hoppiness. Any beer will do, but I love to use IPA or a Mexican light lager. The latter has a bit less flavor, but if you’re not big on the hoppy flavor of IPA it’s a good choice.

Finally, add black beans and vegetable stock, and let the chili simmer until thickened and flavorful, about 20 minutes, and serve with your choice of garnishes!

Grilled Vegetable Beyond Meat Chili Recipe

How to Serve This Beyond Meat Chili Recipe

I’ve shared my love of soup bling many times before, so perhaps it’s no surprise that I love to eat chili with allll the toppings! Diced avocado, chopped fresh cilantro and scallions, and grated sharp cheddar cheese are essential, but I also love to serve this with lime wedges, diced red onion, sour cream and some hot sauce too.

What to Do With Leftover Beyond Meat Chili

Leftover chili is perfect for freezing. You can store it in individual containers so you can pull it out for a grab and go lunch. You could also repurpose leftover chili into another meal. Here’s some ideas:

Top hot dogs with leftover chili, yellow mustard and diced yellow onion for a classic chili cheese dog with a twist.
Make a chili loaded baked potato topped with cheddar.
Mix into mac and cheese for chili mac.
You can’t go wrong with chili cheese fries! This vegan queso recipe is my favorite.
Try chili nachos! Make nachos topped with cheddar and serve topped with a big scoop of chili. Garnish with sour cream, guacamole, scallions and cilantro.
Mix with cooked white rice and stuff into red bell peppers, top with cheese and bake for chili stuffed peppers.

This Beyond Meat chili recipe was originally published March 2013. Recipe, images and text have been updated to give you the best possible content.

If you like this Beyond Meat chili recipe, follow my favorite vegetarian recipes Pinterest page for more cooking inspiration.

Beyond Meat Chili with Grilled Vegetables Recipe

Serves 4-6ish

Adapted from Rachael Ray Big Orange Book

Ingredients:

2 zucchini or squash, halved lengthwise and cut into wedges
8 ounces cremini mushrooms
1 red onion, peeled and sliced into 1/2-inch rounds
1 red bell pepper, trimmed, seeded and chopped into large chunks
3-4 tablespoons extra-virgin olive oil
3 cloves of garlic, peeled and minced
2 jalapeno peppers, trimmed, seeded and finely diced
1 lb Beyond Meat
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
3 tablespoons tomato paste
1 cup beer (preferably IPA)
1 19-ounce can black beans
2 cups vegetable stock

Optional garnishes:

Chopped fresh cilantro
Sliced green onions
Grated cheddar cheese
Diced avocado
Sour cream
Hot sauce

Instructions:

Heat grill to medium-high heat. Toss the zucchini, mushrooms, red onion and bell pepper with 1-2 tablespoons of olive oil. Season with salt and black pepper and thread onto metal skewers. Alternatively, you can grill the vegetables loose using a grill basket. Grill the vegetables until tender and lightly charred, about 5 minutes per side. Set aside on a platter. Once cool enough to handle, roughtly chop the vegetables into 1/2-inch chunks.
Heat the remaining 2 tablespoons of oil in a large pot over medium-high heat. Add the garlic and jalapenos and cook for 1-2 minutes. Add ground beef, a large pinch of salt and black pepper and cook, breaking apart with the back of a spoon, until mostly cooked through.
Stir in the grilled vegetables, chili powder, paprika, cumin, tomato paste and a large pinch of salt and cook 2-3 minutes. Pour in the beer and allow it to boil and reduce for 30 seconds. Stir in the stock and beans. Bring to a boil, reduce heat and simmer for 20 minutes until thickened to desired consistency. Season with salt and black pepper to taste and serve garnished as desired.

If you like this Beyond Meat chili recipe, you might also like:

Make this beyond meat chili recipe with grilled veggies that add extra smoky flavor!