Now that cozy season is upon us, what better way to warm up than with a satisfying bowl of homemade chili? For the longest time, I never made “classic” chili. Mine was always a veggie chili that had lots of different flavors going on, and while I still love that kind of chili, sometimes you just crave the basics.
When Impossible Foods introduced their plant-based burger in stores near me a few months ago, I was excited to see that I could use it in pretty much any dish that would normally have ground beef. The first thing I tried was chili, and this recipe is so easy and delicious! And if you prefer to use regular meat in yours, by all means, do that!
Here’s everything you’ll need.
Start by browning your meat. With the Impossible meat, I add a drizzle of olive oil to my large pot first, then I break up the meat and let it brown. Once your meat is brown, add the onions and bell pepper and sauté several minutes until the veggies are soft.
Next, add your canned tomatoes, beans, spices, and water, then simmer.
Once the flavors have had a chance to come together, it’s ready!
Ingredients
1 package Impossible burger meat, or 3/4 lb ground beef
2 onions, chopped
1 bell pepper, chopped
1 28 oz. can tomato sauce
2 14.5-oz. cans petite diced tomatoes, or one large can
1 27-oz. can chili beans, drained
3 Tbs. chili powder
Shredded cheddar and sour cream for topping
Directions
1. In a large pot, brown meat on medium heat. I heat a drizzle of olive oil before I add my Impossible burger.
2. Once the meat has browned, add chopped onions and bell pepper, and sauté until vegetables are soft, about 10-12 min.
3. Next, add the tomato sauce, petite diced tomatoes (with liquid), drained beans (drain, but don’t rinse), one 14.5 can of water from your empty tomato can, and the chili powder.
4. Stir well to combine and turn up the heat to bring to a slight boil.
5. When the chili is boiling, turn down to a simmer and place a lid on the pot.
6. Let simmer at least 20 minutes so the flavors can combine.
7. Serve with shredded cheese, sour cream, or any toppings you like.
This chili is satisfying for meat-eaters or vegetarians like me. And if you leave off the toppings, it’s vegan. It’s simple to make and comes together quickly. It’s hard to find a heartier winter meal. Just make some cornbread to go with it, and you’re all set!
