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ImpossibleTM Beef Chili Cheese Nachos Recipe

Chef J Michael Melton
by
A big plate of Impossible Chili Cheese Nachos featuring Impossible Beef Lite Made From Plants.
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  • 8Servings
  • Not Too Tricky
  • 27Ingredients
  • 20 minPreparation
  • 60 minCooking
  • 80 Total TimeTotal Time

Get ready to level up your chili game and tantalize your taste buds with this Impossible™ Beef and Three Bean Chili recipe featuring Impossible™ Beef Made From Plants. This delightful dish made with savory plant-based meat, delivers a hearty and satisfying meal that's perfect for vegans and meat-lovers alike.

And the deliciousness does not stop there. We're transforming this chili into chili cheese nachos that are a family favorite and always a hit at a party. Crispy tortilla chips generously topped with the flavorful chili, gooey melted cheese, and a burst of fresh cilantro and zesty lime crema. Get ready to dive into a party of tastes and textures that satisfy the ultimate comfort classic craving. These make a perfect dish for game day!

27 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 24 Ounces Impossible™ Beef or Beef Lite Made From Plants
  • 1 White Onion
  • 1 Carrot
  • 2 Celery Stalks
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Jalapeños, plus additional as desired
  • 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
  • 1 Lime, zested and juiced
  • 1/2 Bunch Cilantro
  • 13 Ounce Package Tortilla Chips
  • 1 Pound Shredded Mexican Cheese Blend
3 steps
  1. 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%.

  2. 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.

  3. 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!

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