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Impossible Three Bean Chili

by Impossible Foods Chef J. Michael Melton

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!

Ingredients

  • 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*

*Ingredient available at Imperfect Foods

Instructions

  • 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.

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