Slow Cooker Beyond Meat Chili

Slow Cooker Beyond Meat Chili

I have to say this has not been my favorite week. We didn’t have power for 3 days and with our well that means no water too. I now know that I haven’t appreciated water piped in the house nearly enough. Then yesterday the power went off again while I was working on a tight deadline. I put on my big girl panties, packed up my stuff and drove to the closest coffee shop.

Guess what? Their internet was down and by the time I got a drink the power was back on at the house. I’m starting to think that something is out to get me. Of course, I know that’s not the case. By the end of the day I was almost caught up with work and  found a vegan cherry pie on my trip to Whole Foods. The week is finally turning around!

Turn your around your week by entering the giveaway at the bottom of this post to win a coupon for a free Beyond Meat product and a few other goodies. This giveaway is only good in the US .

Slow Cooker Beyond Meat Chili

With the cold weather that just keeps coming back I’ve been making lots of chili, which is a perfect winter food. Beyond Meat sent me a few samples of their new crumbles and it was perfect for some chili experimentation. It worked great in the slow cooker and took cooking all day in stride. I can’t wait to try it in more slow cooker dishes.

I had some of the feisty crumbles that I took a taste of. They were good and spicy. Unfortunately  lost them in the power outage and I’m hoping they will get them in to my area’s Whole Foods soon.

Slow Cooker Beyond Meat Chili

Slow Cooker Beyond Meat Chili
gluten-free, no-added oil

Makes about 3 servings

  • 1 (14.5 ounce) can pinto beans, drained and rinsed (or 1 1/2 cups homemade)
  • 1 (14.5 ounce) can diced tomatoes with green chilies (or plain + 1 tablespoon diced green chilies)
  • 1 cup Beyond Meat Beef-Free Crumbles
  • 1/4 cup water
  • 2 cloves garlic, minced
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon smoked paprika (or a few drops liquid smoke)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (more if you like it hot)
  • 1 to 2 tablespoons nutritional yeast, to taste
  • salt, to taste

In a 2 or 2 1/2 quart slow cooker add the beans, tomatoes, crumbles, water, garlic, oregano, paprika, cumin and chili powder. Cook on low 7 to 9 hours.

Before servings add nutritional yeast and salt to taste. Serve plain, in burritos or make some of Cheryl’s favorite chili mac by mixing it with some cooked macaroni.

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Slow Cooker Beyond Meat Chili


  1. That looks delicious. I’d totally try that out with some Beyond Meat in the crockpot. I’d also use the crumbles in some soft taco creations.

  2. I love this recipe, and have been looking for a use for my remaining nutritional yeast!

  3. I would make Shepherd’s Pie, or a meatless loaf.

  4. Probably chili, like you, or tacos!

  5. I would like to try the chili, but would also love to try mking some mini-meatballs … love having small packs of those in the freezer as snacks with a good dipping sauce, or to quickly make swedish meatballs, or spaghetti and meatballs ..

  6. I usually use meatless crumbles for tacos and just have my chili with beans but I think this recipe looks tastier than mine.

  7. I would make tacos.

  8. I think I’d make tacos

  9. I would use the Beyond Meat crumbles for tacos, burritos, and chili. Yum!

  10. I would make Cincinnati Chili with the Beyond Meat crumbles.

  11. Keep the pieces very small and don’t crowd the pan.
    In addition, a hands-on cooking activity offers ESL students the opportunity to understand oral communication and pose spontaneous
    questions within a structured situation. Or, grill up some mango, peaches or bananas and
    then drop them over some fat-free vanilla yogurt for an easy yummy dessert, and still quite healthy.

  12. Lydia Claire says:

    Tacos would be awesome!

  13. That chili looks really great! I’ve wanted to try Beyond Meat products for a while – maybe it’s time I made the investment

  14. Can’t wait until the crumbles show up in my area!

  15. Terri Cole says:

    Tacos sound pretty tasty!

  16. Tacos!!

  17. Marguerite Maguire says:

    Looks great! I’m going to fire up the slow cooker tonight!

  18. I have been wanting to try beyond meat. this looks great

  19. I’d try it in chili, chili mac and some sort of veggie burger or loaf.

  20. Sara Floyd says:

    I would love to try it as tacos

  21. I’d make stuffed peppers with the crumbles

  22. Stacy S. says:

    I would love to make tacos. :)

  23. I have made tacos with it before and they were SO good, so I would definitely make them again!

  24. I am planning to buy these or the chicken strips this week. I would use the crumbles with vegan pasta for sure.

  25. Corrine G says:

    Tacos! We picked up some Beyond Meat and the fixings today.

  26. I’d make tacos!

  27. I would make spaghetti – it is hard to get the right taste since being meat-free – wanna see if Beyond Meat has hit the mark :)

  28. I want to try this with chili dogs

  29. Wondering if you have a winner yet. Thanks

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