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 fixin's, 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 Time8 minutes


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 May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

85 g

Tortilla Chips

Not included in your delivery

0.13 tsp


0.13 tsp


2 tbsp


½ tsp



Nutrition Values

Calories1040 kcal
Fat54 g
Saturated Fat17 g
Carbohydrate103 g
Sugar16 g
Dietary Fiber22 g
Protein50 g
Cholesterol35 mg
Sodium1430 mg
Trans Fat0.5 g
Potassium1850 mg
Calcium550 mg
Iron12.5 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
Parchment Paper
Baking Sheet


  • Core, then cut pepper into 1/2-inch pieces.
Cook Beyond Meat®
  • Heat a large pot over medium heat.
  • When the pot is hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat® patties.
  • Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.** 
  • 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 canning 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 Beyond Meat® chili between bowls.
  • Sprinkle tortilla chips over top, then top with cheese.
  • Finish with a dollop of sour cream.

If you've opted to get Beyond Meat®, cook it the same way as the chorizo, breaking up patties into smaller pieces, until crispy, 5-6 min.** Disregard instructions to drain excess fat.