Impossible & Poblano Black Bean Chili
A robust and savory skillet chili featuring Impossible ground meat, tender black beans, and smoky poblano peppers, served with fluffy quick rice and crunchy tortilla chips.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: Latin
- Difficulty: Easy
- Cost: $6.40/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
- Vegan
- Vegetarian
- Pescatarian
- Low-Sugar
Tags
- one-pot
- quick
- savory
- spicy
- comfort food
Ingredients
- 1.5 pound Impossible Ground Meat
- 1 tablespoon olive oil
- 1 yellow onion (medium, chopped)
- 2 poblano peppers (seeded and diced)
- 2 clove garlic (minced)
- 1 can tomato sauce
- 2 can black beans (rinsed and drained)
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 package quick-cook brown rice
- 0.5 cup fresh cilantro (chopped)
- 1 package tortilla chips (for serving)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add Impossible Ground Meat and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess liquid.
- Add chopped yellow onion, diced poblano peppers, and minced garlic to the skillet. Cook for 3-4 minutes until softened and fragrant.
- Stir in tomato sauce, black beans, chili powder, dried oregano, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 5 minutes, allowing flavors to meld.
- While the chili simmers, prepare the quick-cook brown rice according to package directions (typically microwave for 90 seconds per pouch).
- Serve the Impossible & Poblano Black Bean Chili over the quick brown rice, garnished with fresh cilantro if desired, and a side of tortilla chips.
Notes
For a creamier texture, you can mash some of the black beans against the side of the skillet while simmering.
Nutrition (per serving)
- Calories: 795
- Protein: 40 g
- Carbohydrates: 99.8 g
- Fat: 27.2 g
- Fiber: 19.6 g
- Sodium: 2018 mg
- Saturated Fat: 8.6 g
- Sugar: 9.6 g