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Impossible Three Bean Chili

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Imperfect is delighted to finally offer plant-based meat from Impossible Foods to our customers. To celebrate this partnership and help you get cooking, we’re sharing some of our favorite recipes featuring the Impossible™ Burger like this delicious three bean chili.

Hearty, creamy, and a little spicy, this protein-packed chili will make you excited for fall weather. It’s also a perfect way to use up vegetables and canned goods that you might have kicking around in your fridge or pantry. Garnish it with some tangy, refreshing, cilantro-lime crema for an added kick. Grab a bowl and load up!

by Impossible Foods Chef J. Michael Melton


  • 2 packages Impossible Burger
  • 1 carrot
  • 1 lime
  • 4 cloves garlic
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tsp coriander
  • 1 tsp cayenne
  • 1 28 oz can of crushed tomatoes
  • 2 jalapeños
  • 1/4 c apple cider vinegar
  • 1 15 oz can of cannellini beans
  • 2 Tbsp chili powder
  • 1 c sour cream
  • 1/2 bunch cilantro
  • 1 white onion
  • 2 ribs celery
  • 1 green bell pepper
  • 1 Tbsp olive oil
  • 3 bay leaves
  • 1 Tbsp cumin
  • 1 tsp paprika
  • 2 c vegetable stock
  • 1 15 oz can of kidney beans
  • 1 15 oz can of black beans
  • Salt and pepper to taste


  • Prep your ingredients: Dice the white onion, carrot, celery, bell peppers, and jalapeños. Mince the garlic.
  • Start the vegetables: In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers, and jalapeños) to the pot. Season with salt and cook until soft, about 4 minutes.
  • Cook the chili: Crumble Impossible Burger and add to the vegetables. Stir until cooked through. Stir in the dry seasonings. Add the crushed tomatoes, vegetable stock, and apple cider vinegar. Bring mixture to a boil, then drop to a simmer. Drain the canned beans and add them to the pot. Cook for approximately 30 minutes, or until reduced by 20%.
  • Make the cilantro-lime crema: Finely chop the cilantro. Combine with the sour cream, lime juice and zest, and chipotle chili powder in a bowl and stir until well-combined. Serve chili in a bowl and top with crema. *Make it 100% plant-based with plant-based sour cream.
  • Serve, share, and enjoy! Makes 16 servings of three bean chili.

Three Bean Chili Notes and Variations

  • Chili is so versatile that you can easily adapt it to whatever vegetables or pantry items you have around, making it one of our favorite “clean out your fridge” recipes.


  • Emily
    February 18, 2021 at 12:20 am

    This recipe turned out great, but I was very confused by the order of the ingredients list. Usually, the ingredients are grouped in the order they’ll be used (so the onion, carrot, celery, garlic, bell peppers, and jalapeños should all be together at the top). I found the recipe hard to follow because of the lack of organization of the ingredients list, but otherwise really liked it.

    • Imperfect Foods
      February 18, 2021 at 11:24 pm

      Thanks for that feedback! We’ll be sure to keep it in mind for our upcoming recipe posts! 💚


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