Impossible Meat Chili

🧂 Ingredients

• 2 tablespoons olive oil
• 1 cup diced white or yellow onion
• 1/2 teaspoon salt
• 3 garlic cloves

  minced
• 1 tablespoon + 1 teaspoon tomato paste
• 1 package Impossible Ground Meat
• 1 tablespoon + 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon cocoa powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 15 ounce cans kidney beans
• 1 15 ounce can crushed tomatoes (fire-roasted if you can find it!)
• 1 cup vegetable broth
• 1/2 teaspoon apple cider vinegar
• Preferred Toppings of choice: shredded cheese

  scallions, avocado, cilantro, sour cream

Instructions

• 1 Heat the olive oil in a dutch oven [https://amzn.to/3XIpt3M] over medium heat.
  Add the onion and salt and cook until onion is tender, about 8 minutes. Add in
  the garlic and cook another 30 seconds until just fragrant.
• 2 Add the tomato paste and cook for 1-2 minutes, stirring often, until the tomato
  paste is darkened and coating the onions.
• 3 Add the Impossible meat and all of the spices: chili powder, cumin, cocoa
  powder, oregano, paprika, cayenne pepper, and black pepper. Cook, breaking up
  the meat with a wooden spoon, until browned and cooked through, about 5 minutes.
• 4 Add the beans and their liquid, the crushed tomatoes, and the broth, and stir to
  combine. Simmer over medium-low heat and cook, stirring occasionally, until the
  chili is slightly thickened, about 30 minutes. If the chili is too thick, add in
  more broth.
• 5 Taste, adding salt as preferred. Then, stir in the apple cider vinegar. Divide
  into bowls and top with preferred toppings, and enjoy.

Nutrition Info