Tonight, I made yet another chili. This time I made a vegetarian chili using the meat substitute, Impossible Burger.
After prepping the veggies, this dish goes together really quickly. You can go from start to table in about 45 minutes. Like any chili, the flavors will develop more as it simmers longer but it’s REALLY good in just 30 minutes.
Whenever I make chili, I make big batches so I have some extra I can either share or freeze. I hope you’ll try my latest version of chili – Impossible Chili!
- 1lb Impossible burger
- 1 can black beans
- 1 can kidney beans
- 1 can great northern beans
- 1 jalapeno pepper
- 2 small Poblano peppers
- 1 Serrano pepper
- 1 banana pepper
- 5 cloves garlic
- 1 28 oz can diced tomatoes
- 1 28 oz can whole tomatoes
- 2 14 oz cans diced fire roasted tomatoes
- 2 tsp cumin
- 1/8 tsp cayenne pepper
- 1 tbsp tomato paste
- 1 12 oz can IPA of your choice
- Sour cream
- diced onion
- grated cheddar cheese
- Frito corn chips
- green onions
In a large dutch oven, brown the Impossible burger
Season the “meat” with chili powder, cumin, cayenne, salt, and pepper
Once browned, add the peppers, onion, and garlic. Cook until tender, about 5 minutes
Add the tomato products and beans
Simmer on low at least 30 minutes, 2 hours or more is better.