Name: Three Bean Impossible Chili
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
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

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How this works

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

Cook Time: 1

Total Time: 1 20

Course: Dinner

Keyword: impossible burger, impossible foods, plant-based, plant-based burger, plant-based chili

Servings:

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.

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