These freezing temperatures call for something warm and cozy and there’s nothing more warming than a big bowl of chili! This is based off my dad’s chili recipe, from his dad, and I’ve veganized it using Impossible meat. It’s a dump and simmer recipe so it’s easy to throw in the pot and go about your evening. You can vary the spice level by adding more chili powder, cayenne, or even a diced jalapeño but for my husband I keep it pretty mild! Hope this warms you up and you can enjoy with vegan sour cream, Violife cheddar shreds, and Frito scoops.

Impossible Chili

Serves 4

1/2 yellow onion, diced

1/2 red bell pepper, diced

2 tsp minced garlic

1 12 oz package of Impossible meat

1 tbsp cumin

3 tbsp chili powder

1 tsp paprika

1/2 tsp oregano

1 tsp onion powder

Pinch of black pepper

1 can tomato sauce

1 can diced tomatoes

1 or 2 cans of kidney beans (preference)

2 dried bay leaves

2 cups water with 1 tbsp Vegetarian Better than Bouillon no beef mixed in

Add your onion and pepper to a large stock pot over medium heat and cook 5 minutes until tender then add in garlic.

Brown vegan meat until cooked through and add spices and cook until fragrant. Add in tomato sauce, tomatoes, beans, and bouillon. Stir to combine and bring to a boil, then down to a simmer for 45- hour or longer. If not thickened to your liking, you can add a tbsp of cornstarch to help it thicken up. Serve with alllllll the toppings and enjoy!