Beyond Meat® and Black Bean Chili
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Beyond Meat® and Black Bean Chili

Beyond Meat® and Black Bean Chili

with Cheddar Cheese and Sour Cream

Nothing says autumn like a big bowl of warm chili! In this oh -so-quick and tasty version, Beyond Meat® is stewed with black beans. It wouldn't be chili without the fixins', so we're topping it off with sour cream, cheddar cheese and spiced tortilla chips!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time


serving amount

2 unit(s)

Beyond Meat®

1 unit(s)

Black Beans

1 unit(s)

Crushed Tomatoes with Garlic and Onion

1 unit(s)

Sweet Bell Pepper

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

85 g

Tortilla Chips

Not included in your delivery

2 tbsp


½ tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories990 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate91 g
Sugar20 g
Dietary Fiber18 g
Protein46 g
Cholesterol35 mg
Sodium1690 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium450 mg
Iron10.75 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Baking Sheet
Parchment Paper



Before starting, preheat the oven to 425˚F.Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces.

Cook Beyond Meat®

Heat a large pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until cooked through, 5-6 min.** Carefully drain excess fat from pot.Season with salt and pepper.

Cook aromatics

Add half the Enchilada Spice Blend, tomato sauce base and peppers to the pot with Beyond Meat®. Cook, stirring often, until fragrant, 1-2 min.

Cook chili

Add crushed tomatoes, black beans with their liquid and 1/2 tsp (1 tsp) sugar to the pot. Bring to a boil, then reduce heat to medium-low. Cook, stirring occasionally, until peppers are tender and chili is slightly reduced, 5-6 min. Season with salt and pepper.

Prep garnishes

Meanwhile, line a baking sheet with parchment paper. (NOTE: Prepare 2 baking sheets for 4 ppl.) Gently crush tortilla chips in the bag until pieces are about 1-inch in size. Add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil to the prepared baking sheet, then toss to coat. (NOTE: For 4 ppl, divide chips between sheets and use 1 tbsp oil per sheet.)Bake in the middle of the oven until fragrant, 3-4 min. (NOTE: For 4 ppl, bake in the top and middle of the oven.) (TIP: Keep an eye on chips so they don't burn!)

Finish and serve

Season chili with salt and pepper, to taste. Divide chili between bowls. Sprinkle tortilla chips over top, then top with cheese.Finish with a dollop of sour cream.