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Three Bean Impossible™ Chili

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THREE BEAN IMPOSSIBLE™ CHILI

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  • 16

    Servings
  • Showing Off
  • 24

    Ingredients
  • 20 min

    Preparation
  • 60 min

    Cooking
  • 80 Total Time

    Total Time

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!

24 Ingredients

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  • 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 Jalapenos
  • 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

5 steps

  1. PREP YOUR INGREDIENTS

    Dice the white onion, carrot, celery, bell peppers, and jalapeños. Mince the garlic.

  2. START THE VEGETABLES

    In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers & jalapenos) to the pot. Season with salt and cook until soft, about 4 minutes.

  3. 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%.

  4. 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.

  5. SERVE, SHARE, AND ENJOY

    Makes 16 servings of chili.

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