3 Meat, 3 Bean & 3 Pepper Chili height=

3 Meat, 3 Bean & 3 Pepper Chili

Prep Time20 minutes
Cook Time4 hours
Created By: Christine Elise McCarthy




Products included in this recipe


1 lb dry white beans (soaked overnight or quick-soaked)

1 (15 oz) can of black beans – drained or not – doesn't really matter

2 (15 oz) cans of pinto beans – drained or not – doesn't really matter

2 (9 oz) bags of Beyond Meat Beef Crumbles

2 Tofurky (or other brand) sausages – flavor of your choice – cut into bite-sized pieces

2 soyrizo sausages – squeezed out of their casings

1 (4 oz) can of green chilies

1 (10 oz) can Rotel (or other diced tomato)

1 red bell pepper (seeded & chopped)

1 green bell pepper (seeded & chopped)

1-4 chipotle peppers (I used 4) in adobo – chopped

1 small onion – chopped

3 Roma (or other small) tomatoes – chopped

1-3 jalapeno peppers (I used 3) – seeded (or not – if you like heat) and diced

4 garlic cloves – minced

1/2 cup cilantro – chopped

1/3 cup your favorite BBQ sauce

2 TBS vegan Worcestershire sauce (optional)

3 cups (or more) vegetable stock

2 TBS fresh oregano (chopped) or 2 TBS dry oregano

1 TBS cumin



I seared the sausage just to give it grill marks. Totally unnecessary.

Basically – put everything into the slow cooker & leave it on high for 4 or more hours. If – it is looking too watery, take the lid off & cook on high until it gets to where you want it. If it gets too thin – add some vegetable stock or water. I like to let mine sit on low all day (after 4 hours of being on high), warm overnight & then high the next day to heat it for eating but this is totally not necessary.

Season to taste & serve with the garnish of your choice!


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