Impossible Chili Skillet with White Rice

Name: Impossible Chili Skillet with White Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 12 ounce Impossible ground; 1 yellow onion (medium, diced); 2 clove garlic (minced); 0.5 green bell pepper (diced); 1 can crushed tomatoes; 1 can black beans (rinsed and drained); 1 cup vegetable broth; 1 tablespoon chili powder; 1 teaspoon smoked paprika; 0.5 teaspoon onion powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup water; 0.25 cup cheddar cheese (shredded); 2 tablespoon fresh cilantro (chopped)

A robust, plant-based chili made with Impossible ground, black beans, and tomatoes, simmered in a savory broth with classic chili spices, all quickly prepared in one skillet. Served with steamed white rice.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: American
Difficulty: Easy
Cost: $4.01/serving

Dietary

High-Protein
Vegan
Vegetarian
Pescatarian
Dairy-Free
Egg-Free
High-Fiber

Ingredients

1 tablespoon olive oil
12 ounce Impossible ground
1 yellow onion (medium, diced)
2 clove garlic (minced)
0.5 green bell pepper (diced)
1 can crushed tomatoes
1 can black beans (rinsed and drained)
1 cup vegetable broth
1 tablespoon chili powder
1 teaspoon smoked paprika
0.5 teaspoon onion powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup white rice (uncooked)
2 cup water
0.25 cup cheddar cheese (shredded)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook white rice: In a medium pot, combine 1 cup white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep warm.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Impossible ground and break it up with a spoon. Cook for 5-7 minutes until browned. Drain any excess liquid.
Add diced yellow onion, minced garlic, and diced green bell pepper to the skillet. Cook for 3-5 minutes, stirring occasionally, until vegetables are softened.
Stir in crushed tomatoes, rinsed and drained black beans, vegetable broth, chili powder, smoked paprika, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the chili to a simmer, then reduce heat to low and cook for 5-7 minutes, allowing flavors to meld.
Serve the sizzling chili hot over steamed white rice, topped with shredded cheddar cheese and chopped fresh cilantro, if desired.

Notes

Adjust chili powder and smoked paprika to your preferred spice level. A dollop of dairy-free sour cream makes a nice topping.

Nutrition (per serving)

Calories: 602
Protein: 30.2 g
Carbohydrates: 87.2 g
Fat: 13.8 g
Fiber: 15.4 g
Sodium: 1778 mg
Saturated Fat: 5 g
Sugar: 14.3 g