Chili/ Vegetarian

Impossible Chili

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!

Impossible Chili

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By Patrick Dulmage Serves: 10-12
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

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
  • Toppers:
  • 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.

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