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 Tsp 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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