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Three Bean ImpossibleTM Chili

Chef J Michael Melton
Chili made with Impossible Foods heart-healthy Impossible Beef Lite.
  • 8Servings
  • Not Too Tricky
  • 25Ingredients
  • 20 minPreparation
  • 60 minCooking
  • 80 Total TimeTotal Time

There’s an age-old argument about whether or not beans belong in chili, so let us settle that once and for all with our delicious Three Bean Impossible™ Chili recipe. Not only do they belong, we’re using three varieties of beans in this rich, filling, entirely comforting chili. That's right. It combines all the things we’ve come to love about traditional chili, made even better by using Impossible™ Beef and topped off with a tasty cilantro-lime crema. This recipe is chili competition-worthy stuff.

If you’ve made chili before, the process is much the same as it always is. You’ll start by first prepping the vegetables and cooking them in a bit of oil in your stockpot. Then, you’ll add in the Impossible Beef, the spices, and the rest of the stock ingredients and let it all simmer for around 30 minutes after adding in the beans. While this is cooking, you can go ahead and make your cilantro-lime crema to top it off. Simply stir in chopped cilantro, chipotle powder, and lime juice and zest into the sour cream, and you’re all set. If you want to make it spicier or add some shredded cheese and avocado on top, why not? There are no rules!

When the chili is done, scoop some into a bowl, top with the crema, then sit back and enjoy a hearty bowl of chili that hits all the marks. Perfect for the colder months, but just as good any time of the year. You’ll have plenty left over as well—this recipe makes enough for 16 bowls. Eat up!

25 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 24 Ounces Impossible™ Beef
  • 1 White Onion
  • 1 Carrot
  • 2 Celery Stalks
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Jalapeños
  • 4 Cloves Garlic
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Chili Powder
  • 1 1/2 Teaspoons Ground Cumin
  • 2 Teaspoons Ground Coriander
  • 2 Teaspoons Paprika
  • 2 Teaspoons Ground Cayenne Pepper
  • 3 Bay Leaves
  • 28 Ounce 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
  • 1 Cup Sour Cream or Plant Based Sour Cream
  • 1 Lime, zested and juiced
  • 1/2 Bunch Cilantro
5 steps

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


    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.


    Crumble Impossible Beef into the pan with the vegetables. Cook until fully cooked, stirring occasionally. 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%.


    Finely chop the cilantro. Combine with the sour cream and lime juice and zest in a bowl and stir until well-combined.


    Serve chili in bowls and top with lime crema.

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