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ImpossibleTM Three Bean Chili Slow Cooker Recipe

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Impossible™ Three Bean Chili for the slow cooker, in bowls topped with lime crema, thinly sliced jalapeños, and shredded cheese.
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  • 6

    Servings
  • Not Too Tricky
  • 26

    Ingredients
  • 30 min

    Preparation
  • 375 min

    Cooking
  • 405 Total Time

    Total Time

There’s an age-old argument about whether or not beans belong in chili, so let us settle that once and for all with our delicious Impossible™ Three Bean Chili Slow Cooker recipe. Not only do they belong, we’re using three varieties of beans in this rich, filling, entirely comforting chili. That's right. It combines all the things we’ve come to love about traditional chili, made even better by using Impossible™ Burger and topped off with a tasty cilantro-lime crema. This recipe is chili competition-worthy stuff.

If you’ve made chili before, the process is much the same as it always is. You’ll start by first prepping the vegetables and cooking them in a bit of oil in your stockpot. Then, you’ll add in Impossible Burger, the spices, and the rest of the stock ingredients and let it all simmer for around 30 minutes after adding in the beans. While this is cooking, you can go ahead and make your cilantro-lime crema to top it off with. Simply stir in chopped cilantro, lime juice & zest, and chipotle powder into the sour cream, and you’re all set. If you want to make it spicier or add some shredded cheese and avocado on top, why not? There are no rules; this is chili, after all.

When the chili is done, scoop some into a bowl, top with the crema, then sit back and enjoy a hearty bowl of chili that hits all the marks. Perfect for the colder months, but just as good any time of the year. We promise you’ll find this chili just as meaty and crave-worthy as the original Southwest-style classic. Serve it old-school with crackers or slabs of cornbread, or use it to build the best nachos ever. It also makes an awesome topping for hot dogs and burgers—Impossible™ Burgers, of course! You’ll have plenty left over as well—this recipe makes enough for 16 bowls. Eat up!

26 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 24 Ounces Impossible Burger
  • 1 White Onion
  • 1 Carrot
  • 2 Ribs Celery
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 2 Jalapeños
  • 4 Cloves Garlic
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Chili Powder
  • 1/2 Tablespoons Cumin
  • 2 Teaspoons Coriander
  • 2 Teaspoons Paprika
  • 2 Teaspoons Cayenne
  • 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
  • Salt and Pepper to Taste
5 steps
  1. PREP YOUR INGREDIENTS

    Ingredients used

    • 1 White Onion
    • 1 Carrot
    • 2 Ribs Celery
    • 1 Red Bell Pepper
    • 1 Green Bell Pepper
    • 1 Yellow Bell Pepper
    • 2 Jalapeños
    • 4 Cloves Garlic

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

  2. COOK THE VEGETABLES

    Ingredients used

    • 1 Tablespoon Vegetable Oil

    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.

  3. MAKE THE IMPOSSIBLE BURGER CHILI

    Ingredients used

    • 24 Ounces Impossible Burger
    • 2 Tablespoons Chili Powder
    • 1/2 Tablespoons Cumin
    • 2 Teaspoons Coriander
    • 2 Teaspoons Paprika
    • 2 Teaspoons Cayenne
    • 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

    Crumble Impossible Burger into the stockpot with the vegetables, and cook, stirring, until cooked through. Add mixture to slow cooker on low setting. Stir in the dry seasonings. Add the crushed tomatoes, vegetable stock, and apple cider vinegar, and cook for 4-5 hours. Drain and rinse the canned beans and add to the slow cooker. Allow beans to heat and combine with chili flavors for an additional hour. Season with salt and pepper to taste.

  4. MAKE THE CILANTRO LIME CREMA

    Ingredients used

    • 1 Cup Sour Cream
    • 1 Lime, zested and juiced
    • 1/2 Bunch Cilantro

    While the chili is cooking, finely chop the cilantro. Combine with the sour cream and lime juice and zest in a bowl and stir until well-combined. *Make it 100% plant-based with plant-based sour cream.

  5. SERVE, SHARE, AND ENJOY

    Serve chili in bowls, topped with a dollop of lime crema.