Impossible^TM Beef Chili Cheese Nachos

MAKE THE CHILI

Dice the white onion, carrot, celery, bell peppers, and two jalapeños. Mince the garlic. In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers and 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%.

MAKE THE CILANTRO LIME CREMA

Save a few whole cilantro leaves for garnish, but finely chop the remaining half bunch of cilantro. Combine with the sour cream (or sub plant-based sour cream!) and lime juice and zest in a bowl, and stir until well-combined.

Build Your Nachos

Preheat oven to 375°F. Build your nachos on a parchment-lined sheet pan. Layer the chips, Impossible Chili, and shredded cheese (or substitute with plant-based shredded cheese). You should have remaining chili to store in the fridge for another meal, freeze for a rainy day, or make another batch of nachos later in the week. Bake your nachos for 15-17 minutes or until cheese is golden, melted and bubbly. Add the crema, the remaining cilantro leaves, and additional slices of jalapeño if you desire, and dig in!