Vegan Chili Recipe | Impossible Protein Rich Keto Gluten Free #chili #vegan #chilli

Learn how to cook this easy Impossible Vegan beef Chili recipe or Chilli recipe made with Impossible (Plant-based protein). This vegetarian chili is made with beans, and homemade Chili powder. It’s hearty and spicy, wholly satisfying. using impossible beef replacement, this recipe is a vegan beef chili recipe.

There are a few stews as widely loved and celebrated as the Chili. From Country Fairs or cook-offs, nothing hits the spot on a cold day like a hearty bowl of Chili. We have improved on the beef chili recipe with a vegan twist using Impossible plant-based protein. This Impossible Vegan Chili is thick, earthy, smoky, and spicy. Simply the Best Vegan Chili with our Homemade Chili Powder. A bowl of this is sure to satisfy those hunger pangs, and warm you from within.

Enjoy it on Spaghetti (Cincinnati Style), on Chili Cheese Nachos, a Vegan Chili Cheese Dog, Vegan Sloppy Joes, or just a large bowl with any of your favorite fixins.

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Ingredients
Homemade Chili Powder
3 Ancho Chilies
3 Mexican Chilies
2 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 Tbsp Paprika
2 Tsp Garlic Powder/Granulated Garlic
2 Tbsp Black Pepper
1 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1 Oz Tortilla Chips (if used same day to make Chili)

Impossible Vegan Chili
1 Packet of Impossible Plant-based Protein, 12 Oz
2 Cups Onions, chopped
3 Cloves of Garlic, minced
1 Can of Pinto Beans and liquid, 14 oz
1 Can of Dark Red Kidney Beans and liquid, 14 oz
1 Can of Whole peeled tomatoes, 28 oz
1 and 1/2 cup of Homemade Chili Powder
2 Chipotle chilies with adobo sauce, minced
2 Tbsp Oil
2 Tsp Salt

Instructions
Homemade Chili Powder
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.

Impossible Vegan Chili
1) Puree the whole peeled tomatoes
2) Heat oil in a large pot over medium heat.
3) Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
4) 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.
5) Increase the heat to high and bring to a boil.
6) 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.
7) After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
8) After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
9) Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!

Lodge Enameled Cast Iron Dutch Oven, 6 Quart, Red: https://amzn.to/3fRopoO
Imarku Santoku Knife: https://amzn.to/33HODYD

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