Impossible^TM Beef Chili Con Queso

It’s hard to think of a way to improve upon a universally-cherished comfort food such as Chili con Queso. Though its exact origin is somewhat disputed, this dish has become a staple over the last century in almost every Tex-Mex and Southwestern restaurant, and rightfully so. This recipe is just as rich, zesty, and creamy as the Chili con Queso you’ve had before, but now it’s plant-based and better for the planet because it’s cooked up with Impossible™ Beef Made From Plants.

Our Impossible™ Chile con Queso recipe follows in the footsteps of time-tested, Tex-Mex simplicity. Spanish for “chile with cheese”, Chili con Queso can sometimes have different iterations, but we’ve opted for the traditional version with cheese, a few vegetables, some core spices you probably already have on hand in the cabinet, and of course Impossible Beef to bring it over the top. And did we mention that it’s super easy to make?

Your first order of business is to cook the Impossible Beef for a few minutes until it’s golden brown. From there, you’ll sauté your onions, jalapeños, garlic, poblano and red bell peppers for some added depth of flavor and texture, toss in your spices, add the tomatoes and heavy cream, stir in the cheese, throw in a little cilantro with lime juice and zest, and let it all cook together to perfection for just a few more minutes. That’s it!

Once it’s ready, you can transfer it to a crockpot to serve along with chips, or go for a more fresh approach with sliced, crisp veggies for dipping. If you manage to have some left over afterward, just refrigerate and save for later—it reheats within a week of making this recipe. Enjoy!