Impossible Chili

Amazing vegan chili made with Impossible Meat and beans.

Course Main Course

Cuisine American

Keyword Impossbile chili, Impossible Meat chili, vegan chili

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 200kcal

In a large pot, add the olive oil, onion, bell pepper, garlic, parsley, and jalapeño peppers. Cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes).
Add the Impossible meat (or any other faux ground beef), and break it up with a wooden spoon. Cook for an additional 5 minutes until the Impossible meat browns.
Sprinkle the veggies and vegan meat with the spices (chili powder, cumin, sugar, oregano, salt, pepper, and cayenne pepper). Stir until combined.
If cooking on the stovetop, add the tomato juice, diced tomatoes, tomato sauce, kidney beans, and pinto beans to the skillet and stir well. If using a slow cooker, transfer the contents to a slow cooker and add the remaining ingredients.
Simmer over low heat for 1-2 hours before serving. (Set the slow cooker to high for 4 hours or to low for 7-8 hours.)
Serve with vegan sour cream, vegan cheese, chopped jalapenos, and fresh herbs like cilantro or parsley.

Allow the chili to simmer for at least an hour before serving. The flavors melt together the longer it simmers.

Simmer the chili on the lowest heat setting to just keep it hot but not boiling.

I simmer the chili uncovered, to cook off some of the liquid and make it thicker, but you can also cover it if you want it soupier or if you will be simmering it for a long time at a party.

You can leave the sugar out of the recipe if you wish, but the sugar helps to mellow out the acidity of the tomatoes and does a lot for the flavor of the chili.