Hearty Black Bean Chilli with Basmati Rice

30 minutes | 4 servings

This chili is packed full of protein and loads of flavour! Serve over rice with some fresh toppings for a super simple, yet hearty meal that's perfect for crisp fall or winter evenings.

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  • 2 Tbsp olive oil

  • 1 package veggie ground round OR

  • 1 package of Beyond Meat “beef”

  • 1 cooking onion, diced

  • 2 garlic cloves, minced

  • 1 can tomato paste

  • 1 can diced tomatoes, do not drain

  • 2 ½ tsp chili powder

  • 2 tsp ground cumin

  • 1 tsp paprika

  • ½ cup water

  • 2 tsp salt

  • 1 tsp pepper

  • 1 green bell pepper, diced

  • 1 can black beans, rinsed

  • 1 can red kidney beans, rinsed

  • 1 - 2 cups of uncooked rice



  1. Cook your rice according to the package. Place a large pot on the stove, drizzle in olive oil, and set to medium heat. Once heated, add the onion and garlic. Sauté for 2 - 3 minutes, stirring constantly until lightly browned, then add the spices.

  2.  Crumble in the meat replacement and continue stirring for another 3 minutes. Then add green pepper, tomato paste, diced tomatoes, water, and beans. Bring the mixture to a boil, then simmer on medium-low heat for 10-15 minutes. Adjust spices to taste.

  3.  Once it starts to thicken, remove it from the stove, serve warm with rice and garnish as you wish. Enjoy!

  4. ings if desired.


  • 1 avocado, sliced

  • Parsley, minced

  • Hot sauce, optional

  • Vegan sour cream, optional