Chili made with Impossible Foods heart-healthy Impossible Beef Lite.

A Family Meal

Three Bean Impossible™ Chili

8 Servings

25 Ingredients

By Impossible™ Foods Chef

J. Michael Melton

80’ Total time=60’ Cooking + 20’ Preparation

We’re using three varieties of beans in this rich, filling, comforting chili. It combines all the things to love about chili, made even better by using Impossible™ Beef Meat From Plants. Impossible Beef, is simmered with beans, vegetables, crushed tomatoes, vegetable stock, and spices. While the chili cooks, you can go ahead and make your cilantro-lime crema to top it off.

When the chili is done, scoop some into a bowl, top with the crema, optionally shredded cheese and avocado, then sit back and enjoy a hearty bowl of chili that hits all the marks. Perfect for the colder months, but great any time of the year. You can make in advance and freeze, or serve a crowd of 8 with this recipe. Enjoy!

This recipe is made with Impossible™ Beef Mince Made From Plants

Where to buy

Let's GetCooking

25 Ingredients

Impossible™ Beef or Beef Lite Made From Plants, 24 Ounces
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 tbsp Vegetable oil
2 tbsp Chile Powder
1.5 tbsp Ground Cumin
2 tbsp Ground Coriander
2 tbsp Paprika
Ground Cayenne Pepper, 2 Teaspoons
3 leaves Bay Leaves
Can Of Crushed Tomatoes, 28 Ounce
2 cup Vegetable Stock
0.25 cup Apple Cider Vinegar
Can Of Black Beans, 15 Ounce
Can of Kidney Beans, 15 Ounce
1 cup Sour Cream
1 Lime, zested and juiced
Cilantro, 0.5 Bunch
Can Of Great Northern Beans, 15 Ounce

How to prepare

Step 1: PREP YOUR INGREDIENTS

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

Step 2: COOK 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.

Step 3: MAKE THE CHILI

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%.

Step 4: MAKE THE CILANTRO LIME CREMA

Finely chop the cilantro. Combine with the sour cream and lime juice and zest in a bowl, and stir until well-combined. Make this crema completely plant-based by substituting with plant-based sour cream!