Three bean chili by Impossible Foods

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

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.