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 Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner
Keyword: impossible burger, impossible foods, plant-based, plant-based burger, plant-based chili
Servings: 16
- 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
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.