Tim’s Impossible Chili

Big flavor, plant power, everyone’s happy

Serves: 6–8 | Time: 1 hr hands-off (best after 90 min)
You’ll need

• 12 oz Impossible Beef (or 4 Impossible burgers, crumbled; or any vegan crumbles)

• 2 tbsp olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 1–2 bell peppers, diced

• 1–2 jalapeños, chopped (to taste)

• 1 large can tomato juice (or V8)

• 1 jar tomato/pasta sauce

• 1 can diced tomatoes (or 1½ cups fresh)

• 1 can kidney beans, rinsed

• 1 can pinto beans, rinsed

• 2–3 tsp chili powder

• 1 tsp cumin

• 1 tsp oregano

• ½ tsp cayenne (optional)

• 1 tsp smoked paprika (optional)

• 1 tsp sugar (balances acidity)

• Salt & black pepper, to taste

Optional Toppings: vegan cheddar, dairy-free sour cream, pickled onions, cilantro, lime, crushed tortilla chips

Let’s Make It

1.    Sauté onion, garlic, bell peppers, and jalapeño in oil 5 minutes.

2.    Add Impossible; brown 5 minutes, breaking up.

3.    Season with chili powder, cumin, oregano, smoked paprika, cayenne, sugar, salt, and pepper.

4.    Stir in tomato juice, sauce, tomatoes, and beans.

5.    Simmer low 60–120 minutes, stirring occasionally.

6.    Serve hot with toppings.

Pro Tip: Add 1–2 tbsp cocoa powder or espresso for deeper “smoky” notes.
Make Ahead: Even better on day two; freezes like a dream.