One of the challenges I give to myself is to take a basic recipe and make a few tweaks so it can be part of my vegan athlete diet. I have done that with a few of the recipes from the Nutrition Guide that comes with Body Beast – including this one for Beast Chili:

Makes approximately 4 servings of 1 1/2 cups each


  • 1 teaspoon olive oil
  • 1 package beef-less ground (like from Trader Joe’s)
  • 1 medium white onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic finely chopped
  • 1 1/2 teaspoons ground cumin
  • 1 Tablespoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 can black or kidney beans (or approximately 1 3/4 cups cooked)
  • 1 (15-oz) can tomato sauce (no-sugar added)
  • 2 Tablespoons chopped fresh parsley


  1. Heat oil in a large saucepan over medium-high heat. Add onion, bell pepper, and garlic
  2.  Cook, stirring occasionally, for about 5 minutes
  3. Add cumin, chili powder and cayenne pepper; stir and cook for 1 minute
  4. Stir in beans and tomato sauce; bring to a boil
  5. Reduce heat to low. Break the package contents of beef-less ground into chunks and add to saucepan, stir to mix well and gently simmer for about 5 minutes
  6. Serve warm sprinkled with the chopped fresh parsley

This is pretty easy and quick to put together, so I make it regularly! It also freezes well if you want to save some servings for a later date when you’re pressed for time but still want a healthy, plant-strong meal.

Hope you enjoyed another easy meal recipe from the vegan athlete diet collection!