Three Bean Impossible™ Chili
Photo Credit: Impossible Foods

Three Bean Impossible™ Chili

Hearty, creamy, and a little spicy, this protein-packed chili has us excited for fall weather. Garnish with some tangy, refreshing, cilantro lime crema for an added kick. Grab a bowl and load up!

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Three Bean Impossible™ Chili

Three Bean Impossible Chili

Hearty, creamy, and a little spicy, this protein-packed chili has us excited for fall weather. Garnish with some tangy, refreshing, cilantro lime crema for an added kick. Grab a bowl and load up!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dinner
Keyword: impossible burger, impossible foods, plant-based, plant-based burger, plant-based chili
Servings: 16
Author: Impossible Foods Chef J. Michael Melton

Ingredients

  • 2 Packages Impossible™ Burger
  • 1 White Onion
  • 1 Carrot
  • 2 Ribs Celery
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Jalapeños
  • 4 Cloves Garlic
  • 1 tablespoon Olive Oil
  • 2 tablespoons Chili Powder
  • 1 tablespoon Cumin
  • 2 teaspoons Coriander
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne
  • 3 Bay Leaves
  • 28 ounces Can Of Crushed Tomatoes
  • 2 cups Vegetable Stock
  • 1/4 cup Apple Cider Vinegar
  • 15 ounce Can Of Great Northern Beans
  • 15 ounce Can Of Black Beans
  • 1 cup Sour Cream
  • 1 Lime
  • 1/2 Bunch Cilantro

Instructions

  • Prep Your Ingredients:
    Dice the white onion, carrot, celery, bell peppers, and jalapeños. Mince the garlic.
  • Start the Vegetables:
    In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers & jalapeños) to the pot. Season with salt and cook until soft, about 4 minutes.
  • Cook the Chili:
    Crumble Impossible Burger and add to the vegetables. Stir until cooked through. Stir in the dry seasonings. Add the crushed tomatoes, vegetable stock, and apple cider vinegar. Bring mixture to a boil, then drop to a simmer. Drain the canned beans and add to the pot. Cook for approximately 30 minutes, or until reduced by 20%.
  • Make the Cilantro Lime Crema:
    Finely chop the cilantro. Combine with the sour cream, lime juice and zest, and chipotle chili powder in a bowl and stir until well-combined. Serve chili in a bowl and top with crema. *Make it 100% plant-based with plant-based sour cream.
  • Serve, Share, and Enjoy:
    Makes 16 servings of chili.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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