Impossible Vegan Chili

🧂 Ingredients

• 3 Ancho Chilies
• 3 Mexican Chilies
• 2 Tbsp Cumin Powder
• 1 Tbsp Coriander Powder
• 1 Tbsp Paprika
• 2 Tsp Garlic Powder

  or Granulated Garlic
• 2 Tsp Black Pepper
• 1 Tsp Dried Oregano
• ½ Tsp Dried Thyme
• 1 Oz Tortilla Chips

  if used same day to make Chili
• 1 Packet of Impossible Plant-based Protein

  12 Oz
• 2 Cups Onions

  chopped
• 3 Garlic Cloves

  minced
• 14 oz Pinto Beans and liquid

  1 can
• 14 oz Dark Red Kidney Beans and liquid

  1 can
• 28 oz Whole peeled tomatoes
• 1.5 cups Homemade Chili Powder
• 2 Chipotle Chilies with Adobo Sauce

  minced
• 2 Tbsp Cooking Oil
• 2 Tsp Salt

Instructions

• 1 Break the dried Chilies into small pieces, removing as many seeds and steps as
  possible
• 2 In a large pot over low heat, toast the chilies until fragrant. Remove and allow
  them to cool.
• 3 In a processor, grind the chilies, herbs, spices and tortilla chips to a fine
  powder.
• 4 Puree the whole peeled tomatoes
• 5 Heat oil in a large pot over medium heat.
• 6 Once the oil is hot, add the Impossible plant-based protein. Add salt, and
  crumble and cook the protein until brown.
• 7 Add the onions, garlic and chili powder and combine. Then add the tomato puree
  along with both cans of Pinto beans and Dark Red Kidney beans along with their
  canning liquid. The liquid will help the Chili thicken.
• 8 Increase the heat to high and bring to a boil.
• 9 Once boiling, stir to scrape anything stuck to the bottom, and reduce the heat
  to low. Cover with a lid, and allow to cook for 30 minutes.
• 10 After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed.
  Cook for another 10-15 minutes.
• 11 After 15 minutes, turn off the heat, and allow the chili to cool for 10-15
  minutes before serving.
• 12 Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!

Nutrition Info