Impossible Vegan Chili
Impossible Vegan Chili made with Impossible Vegan Protein is a hearty, flavorful dish perfect for any occasion. Packed with plant-based protein and a homemade chili powder blend, this chili is rich, spicy, and incredibly satisfying. Whether you’re a vegan or just looking to try something new, this chili will become a staple in your kitchen.
Table of Contents
- About Chili
- Why You’ll Love This Vegan Chili
- What Is In Our Impossible Vegan Chili?
- Key Ingredients
- How To Make This Recipe
- Have It Your Way!
- Nutritional Facts about Vegan Chili
- Other Recipes You’ll Love
- Impossible Vegan Chili Recipe
About Chili
Chili, also known as chili con carne, originated in Texas in the 1800s. Traditional chili recipes often feature meat, beans, and a variety of spices.
Chili has become a beloved dish across the United States and beyond, celebrated for its robust flavors and versatility. It’s a popular choice for cook-offs, family gatherings, and casual weeknight dinners.
Over the years, chili has evolved to include many variations, including vegan versions. Vegan chili replaces meat with plant-based proteins like Impossible Vegan Protein, ensuring that everyone can enjoy this classic dish without compromising on flavor or texture.
Why You’ll Love This Vegan Chili
- Hearty and Satisfying: Filled with plant-based protein and veggies.
- Flavorful: A homemade chili powder blend ensures robust, rich flavors.
- Nutritious: Packed with protein, fiber, and essential nutrients.
- Easy to Make: Simple ingredients and straightforward cooking process.
- Versatile: Perfect for meal prep, family dinners, or gatherings.
What Is In Our Impossible Vegan Chili?
This vegan chili is a delightful blend of ingredients, each contributing to its rich and hearty flavor:
- Impossible Vegan Protein: Provides a meaty texture and protein.
- Homemade Chili Powder: A blend of spices that adds depth and heat.
- Tomatoes: Canned tomatoes for a rich, tangy base.
- Beans: Black beans and kidney beans add protein and fiber.
- Vegetables: Bell peppers, onions, and garlic enhance the flavor.
- Spices: Cumin, smoked paprika, and oregano complement the chili powder.
- Chipotle in Adobo Sauce: Adds a smokey spicy flavor.
Key Ingredients
- Impossible Vegan Protein: Mimics the texture and flavor of ground meat.
- Homemade Chili Powder: A custom blend of chili powder, cumin, paprika, garlic powder, and oregano.
- Tomatoes: Canned diced tomatoes and tomato paste.
- Beans: Black beans and kidney beans.
- Bell Peppers: Adds color and sweetness.
- Onions and Garlic: Essential aromatics for flavor.
- Spices: Cumin, smoked paprika, oregano.
- Vegetable Broth: For a rich and savory base.
How To Make This Recipe
Impossible Vegan Chili
- Puree the whole peeled tomatoes
- Heat oil in a large pot over medium heat.
- Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
- Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken.
- Increase the heat to high and bring to a boil.
- Once boiling, stir to scrape anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes.
- After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
- After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
- Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!
Homemade Chili Powder
- Break the dried Chilies into small pieces, removing as many seeds and steps as possible
- In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool.
- In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
Have It Your Way!
- Adjust the Spice Level: Add more chili powder or a dash of hot sauce for extra heat.
- Add More Vegetables: Include corn, zucchini, or carrots for added nutrition and texture.
- Toppings: Customize with toppings like vegan sour cream, diced avocado, or fresh cilantro.
- Grains: Serve over rice, quinoa, or with a side of crusty bread.
- Leftovers: Use leftovers as a filling for vegan tacos or burritos.
Nutritional Facts about Vegan Chili
- High in Protein: Thanks to Impossible Vegan Protein and beans.
- Rich in Fiber: Beans and vegetables provide ample fiber for digestion.
- Vitamins and Minerals: Packed with essential nutrients from vegetables and spices.
- Low in Cholesterol: A heart-healthy alternative to traditional meat-based chili.
Other Recipes You’ll Love
- Cowboy Caviar (Four Bean Salad)
- Watermelon Feta Salad
- Mediterranean Chickpea Feta Salad
- Mango Sticky Rice
- Chocolate Chip Walnut Cookies
Impossible Vegan Chili Recipe
Impossible Vegan Chili
Vegan Chili made with Impossible Vegan Protein is a hearty, flavorful dish perfect for any occasion. Packed with plant-based protein and a homemade chili powder blend, this chili is rich, spicy, and incredibly satisfying. Whether you're a vegan or just looking to try something new, this chili will become a staple in your kitchen.
Ingredients
Homemade Chili Powder
- 3 Ancho Chilies
- 3 Mexican Chilies
- 2 Tbsp Cumin Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Paprika
- 2 Tsp Garlic Powder or Granulated Garlic
- 2 Tbsp Black Pepper
- 1 Tsp Dried Oregano
- ½ Tsp Dried Thyme
- 1 Oz Tortilla Chips if used same day to make Chili
Impossible Vegan Chili
- 1 Packet of Impossible Plant-based Protein 12 Oz
- 2 Cups Onions chopped
- 3 Garlic Cloves minced
- 14 oz Pinto Beans and liquid 1 can
- 14 oz Dark Red Kidney Beans and liquid 1 can
- 28 oz Whole peeled tomatoes
- 1.5 cups Homemade Chili Powder
- 2 Chipotle Chilies with Adobo Sauce minced
- 2 Tbsp Cooking Oil
- 2 Tsp Salt
Equipment
Instructions
Homemade Chili Powder
- Break the dried Chilies into small pieces, removing as many seeds and steps as possible
- In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool.
- In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
Impossible Vegan Chili
- Puree the whole peeled tomatoes
- Heat oil in a large pot over medium heat.
- Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
- Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken.
- Increase the heat to high and bring to a boil.
- Once boiling, stir to scrape anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes.
- After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
- After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
- Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!
Notes
- Homemade Chili Powder: Adjust the spice blend to suit your taste preferences.
- Beans: Feel free to use other beans like pinto or chickpeas.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
- Reheating: Reheat on the stovetop or microwave until warmed through.
- Consistency: If the chili is too thick, add a bit more vegetable broth to reach desired consistency.
- Flavor: Chili often tastes better the next day as flavors meld together.
Video
Nutrition
Serving: 1CupCalories: 230kcal
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