Impossible Meat Chili with Beans

A robust and savory chili featuring plant-based 'beef' crumbles and a mix of beans in a rich tomato base, seasoned with a custom blend of spices to deliver a deeply satisfying, protein-packed meal.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $4.49/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Pescatarian

Tags

• one-pot
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 green bell pepper (chopped)
• 3 clove garlic (minced)
• 1 pound Impossible ground meat
• 2 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon cayenne pepper
• 0.25 teaspoon unsweetened cocoa powder
• 28 ounce crushed tomatoes
• 14.5 ounce diced tomatoes (undrained)
• 15 ounce black beans (rinsed and drained)
• 15 ounce kidney beans (rinsed and drained)
• 1 cup vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese (for serving)
• 0.5 cup sour cream (for serving)
• 0.25 cup fresh cilantro (chopped, for serving)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and green bell pepper and sauté for 5 minutes, until softened.
2. Add the minced garlic and Impossible ground meat to the pot. Break up the Impossible meat with a spoon and cook for 8-10 minutes, stirring occasionally, until browned.
3. Stir in the smoked paprika, dried oregano, garlic powder, onion powder, cayenne pepper, and unsweetened cocoa powder. Cook for 1 minute more, stirring constantly, until fragrant.
4. Pour in the crushed tomatoes, diced tomatoes, black beans, kidney beans, and vegetable broth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine.
5. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 25 minutes, stirring occasionally, to allow the flavors to meld. If the chili becomes too thick, add a little more vegetable broth or water.
6. Taste and adjust seasonings as needed. Serve hot, topped with shredded sharp cheddar cheese, sour cream, and fresh cilantro, if desired.

Notes

Leftover chili stores well in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage. Adjust the cayenne pepper to your preferred spice level.

Nutrition (per serving)

• Calories: 478
• Protein: 29.4 g
• Carbohydrates: 57.4 g
• Fat: 13.6 g
• Fiber: 15.7 g
• Sodium: 1881 mg
• Saturated Fat: 5.2 g
• Sugar: 16.2 g