Rib-Sticking Impossible™ Beef Chili
with Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
It’s so full of flavour from full-bodied spices, so jammed with heartiness from beans and veggies, and so satisfyingly warm with every bite, you’d never guess this chili is meat free. Green pepper adds to the tastiness, while grated aged cheddar adds to the comfort.
We will send you:
- 1 Celery stalk
- 2 Impossible™ beef burger patties (made from plants)
- 1 Garlic clove
- 1 Green pepper
- 1 Shallot (or onion)
- 100ml Tomato sauce
- 30ml Vegetable demi-glace
- 398ml White kidney beans (canned)
- 30g Grated aged cheddar
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, tapioca starch, coriander seeds, black pepper, cumin, onion, oregano, citric acid, cellulose, lime oil)
Contains: Milk • Soy • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
9 g
Sodium
1710 mg
Total Carb
60 g
Sugars
11 g
Protein
39 g
Fibre
22 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
- Halve, core and small-dice the green pepper.
- Small-dice the celery.
- Halve, peel and small-dice the shallot.
- Mince the garlic.
- Crumble the patties.
Start the chili
- In a medium pot, heat a generous drizzle of oil on medium-high.
- Add the crumbled patties, green pepper, celery, shallot, garlic, spices and S&P.
- Cook, stirring often, 4 to 6 min., until the vegetables have softened and the crumbled patties have browned.
Finish the chili
- To the pot, add the kidney beans, tomato sauce, demi-glace, 1 ⅓ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 8 to 10 min., until thickened.
Plate your dish
- Divide the chili between your bowls.
- Garnish with the cheese. Bon appétit!
