Best Easy Vegan Chili Recipe With Impossible Meat
Chili is a classic comfort food that warms the soul, and this vegan version made with Impossible Meat is sure to satisfy even the most carnivorous of appetites. Packed with flavor and nutrients, this chili is not only delicious but also good for you and the planet. Whether you’re a vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a winner. So, let’s dive into the ingredients and steps to create this mouthwatering vegan chili.
– 1 package of Impossible Meat
– 1 onion, diced
– 3 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño pepper, seeded and minced (optional for added heat)
– 1 can of diced tomatoes
– 1 can of kidney beans, drained and rinsed
– 1 can of black beans, drained and rinsed
– 1 cup of vegetable broth
– 2 tablespoons of chili powder
– 1 tablespoon of cumin
– 1 teaspoon of paprika
– Salt and pepper to taste
– Fresh cilantro, chopped (for garnish)
1. In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, red bell pepper, and jalapeño pepper (if using). Sauté until the vegetables are softened, about 5 minutes.
2. Add the Impossible Meat to the pot and break it up with a wooden spoon. Cook for about 8-10 minutes, stirring occasionally, until the meat is browned.
3. Stir in the chili powder, cumin, paprika, salt, and pepper. Cook for another minute to allow the spices to release their flavors.
4. Add the diced tomatoes, kidney beans, black beans, and vegetable broth. Stir well to combine all the ingredients.
5. Bring the chili to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing all the flavors to meld together.
6. Taste and adjust the seasonings according to your preferences. If you like it spicier, add more chili powder or a dash of hot sauce.
7. Serve the vegan chili hot, garnished with fresh cilantro. You can also add some diced avocado or a dollop of vegan sour cream for extra creaminess.
Now that you have the recipe in hand, here are some commonly asked questions about this vegan chili:
1. Can I use a different plant-based meat substitute?
Yes, you can use any plant-based ground meat substitute of your choice, but Impossible Meat adds a nice meaty texture to the chili.
2. Can I make this chili in a slow cooker?
Absolutely! Simply brown the Impossible Meat and sauté the vegetables on the stovetop before transferring everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Can I freeze the leftovers?
Yes, this vegan chili freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It will keep for up to 3 months in the freezer.
4. Can I add other vegetables to the chili?
Certainly! Feel free to add diced zucchini, corn, or carrots to the chili for added nutrition and flavor.
5. Is this chili gluten-free?
Yes, this recipe is gluten-free, as long as the vegetable broth used is gluten-free.
6. Can I make this chili without beans?
If you’re not a fan of beans, you can omit them or substitute with other legumes like chickpeas or lentils.
7. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes if they are in season. Simply dice them and use about 2 cups of fresh tomatoes instead of the canned ones.
8. How can I make the chili less spicy?
If you prefer a milder chili, omit the jalapeño pepper and reduce the amount of chili powder used.
9. Can I use this chili as a topping for other dishes?
Absolutely! This vegan chili can be used as a topping for baked potatoes, nachos, or even as a filling for tacos or burritos.
Now that you have all the information you need, it’s time to roll up your sleeves and whip up this incredible vegan chili. Enjoy the hearty flavors and the satisfaction of indulging in a delicious plant-based meal!