Impossibly Meaty Vegan Chili

We love Chili here at Piqualé’s, and it’s one of the easiest meals to make plant based. We loaded this Chili up with plenty of Impossible’s plant based beef, beans and our favorite trick, deglazing the pan with a great Beer. Today we’ve chosen Sierra Nevada’s Torpedo IPA, which brings a nice hop punch from a family-run brewer with a commitment to sustainability.

Impossibly Meaty Vegan Chili

CHILI SPICE MIX INGREDIENTS:

• 3 Tbs Chili Powder

• 1 ½ Tbs Cumin

• 2 Tbs Smoked Paprika

• 1 tsp Cayenne Powder

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• ½ tsp Cinnamon Powder

• 1 tsp Salt

• 1 tsp Black Pepper

• 1 tsp Oregano

CHILI INGREDIENTS:

• 2 (12oz) Packages of Impossible Beef

• 4 Tbs Chili Spice Mix (more if desired)

• 1 (7oz) Can Chipotle in Adobo 

• 1 (28oz) Can Diced Tomatoes

• (3) Cans of your favorite beans

• ⅓ Cup Piqualé Original Hot Sauce

• 6 Cloves garlic, finely chopped

• 2 Cups Yellow Onion, chopped

• 2 Cups Vegetable Stock

• 2 Bay leaves

• 1 Can of your favorite IPA

DIRECTIONS:

1. Add a tablespoon of Olive oil to a large pan on medium heat.

2. Sauté garlic and onions for two minutes.

3. Add spice mix and combine, sauté for an additional two minutes.

4. Deglaze the pan with 2/3 of the beer, drink the remaining 1/3 (if you are over 21!).

5. Add 1/3 cup of Piqualé Original Hot Sauce and bay leaves.

6. Add Impossible Grounds and the can of Chipotle in Adobo.

7. Stir gently and cook until Impossible Beef is browned.

8. Add stock, tomatoes and beans and bring to just below a boil.

9. Reduce to low heat and simmer for 30 minutes, adding more stock if needed.

10. Scoop into some bowls and enjoy!