Three Bean Impossible^TM Chili

PREP YOUR INGREDIENTS

Ingredients used

• 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

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

START THE VEGETABLES

Ingredients used

• 1 Tablespoon Olive Oil

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.

COOK THE CHILI

Ingredients used

• 2 Packs Impossible™ Beef
• 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
• 15 Ounce Can of Kidney Beans

Crumble Impossible™ Beef 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

Ingredients used

• 1 Cup Sour Cream
• 1 Lime
• 1/2 Bunch Cilantro

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.