Skip to main content (Press Enter).

ImpossibleTM Beef Chili Con Queso

Chef J Michael Melton
by
A large bowl of Impossible Beef Chili Con Queso with tortilla chips.
START COOKING!
  • 4Servings
  • Super Easy
  • 15Ingredients
  • 15 minPreparation
  • 20 minCooking
  • 35 Total TimeTotal Time

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!

15 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 12 Ounce Package Impossible™ Beef Made From Plants
  • 1/2 Yellow onion, diced finely
  • 1 Jalepeño, de-seeded and finely diced
  • 2 Cloves Garlic, minced
  • 1 Poblano, de-seeded and finely diced
  • 1 Teaspoon Chili powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Ground Coriander
  • 15 Ounces Canned, Crushed San Marzano Tomato
  • 1/2 Cups Heavy cream
  • 8 Ounces Mixed Mexican-style cheese blend
  • 1/2 Bunch Cilantro, diced finely
  • 1 Lime (for both zest & juice)
  • 1 Tablespoon Vegetable Oil
  • 1 Red Bell Pepper, de-seeded and finely diced
7 steps
  1. Cook the IMPOSSIBLE BEEF

    Ingredients used

    • 12 Ounce Package Impossible™ Beef Made From Plants
    • 1 Tablespoon Vegetable Oil

    Add the cooking oil to a large pot over medium-high heat, and crumble the Impossible Beef into the pan. Cook until well seared and golden brown. Then flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Remove from pan, and set aside.

  2. Cook the Vegetables

    Ingredients used

    • 1/2 Yellow onion, diced finely
    • 1 Jalepeño, de-seeded and finely diced
    • 2 Cloves Garlic, minced
    • 1 Poblano, de-seeded and finely diced
    • 1 Red Bell Pepper, de-seeded and finely diced

    Add onions, jalapeños, garlic, poblanos, and red bell pepper to the same pan. Stirring frequently, cook until soft and aromatic, about 3-4 min.

  3. AND THE SPICES

    Ingredients used

    • 1 Teaspoon Chili powder
    • 1 Teaspoon Ground Cumin
    • 1 Teaspoon Ground Coriander

    Stir in chili powder, cumin, and coriander. Cook for an additional minute.

  4. THEN THE TOMATOES

    Ingredients used

    • 15 Ounces Canned, Crushed San Marzano Tomato
    • 1/2 Cups Heavy cream

    Add tomatoes and heavy cream. Cook for 5 more minutes. Turn heat down to low.

  5. CAN'T FORGET THE CHEESE

    Ingredients used

    • 8 Ounces Mixed Mexican-style cheese blend

    Slowly stir in cheese until fully incorporated.

  6. A LITTLE ZEST

    Ingredients used

    • 1/2 Bunch Cilantro, diced finely
    • 1 Lime (for both zest & juice)

    Once everything is fully incorporated, add in cilantro, lime zest & juice, then keep the heat on low to serve. You can also move the chili con queso to a crock pot to keep warm!

  7. SERVE, SHARE, AND ENJOY

    Serve with tortilla chips.

You may also like

Impossible Chili Cheeseburger recipe made with Impossible Burger

ImpossibleTM Chili Cheeseburger Recipe

60 min
  • 6Servings
  • 16Ingredients
  • Super Easy
impossible™ chili cheeseburger recipe

ImpossibleTM Chili Cheese Fries

65 min
  • 4Servings
  • 18Ingredients
  • Not Too Tricky
impossible™ chili cheese fries
Impossible Sloppy Joe sandwich on a plate, piled with tangy sauce and crispy, fried onions, and topped with pickles.

ImpossibleTM Sloppy Joe

45 min
  • 6Servings
  • 21Ingredients
  • Super Easy
impossible™ sloppy joe
Skip Navigation Links and go to top content, press enter