Impossible Vegan Chili (RECIPE)

Growing up in a small midwest town had its special moments. We didn’t have much going on so we appreciated the small things – like chili soup day in our school cafeteria. Not only did chili day bring joy. It also came with a peanut butter sandwich! Yes, you read that right. Chili and peanut butter sandwiches were the hottest duo in town. My entire small Midwestern town (all 1,782 of us) thought it was completely normal to have a peanut butter sandwich with our chili. I didn’t know it wasn’t a thing until I moved to LA.

Every year around this time I make a big pot of chili with a delicious PB sandwich. Almost all of my LA friends cringe when they see a peanut butter sandwich on their plate. “WTF is this?” Or “Wait, where is my sour cream or avocado?” are common refrains. I would promise them I would serve their favorite chili toppings if they would just try it. It always takes a little persuasion but I have to tell you every person who was brave enough to try it ended up loving it! The sweet creamy peanut butter cuts right through the chili spice as if they were made for each other.

However, these days I make my chili vegan-style, with Impossible meat. Check out my recipe below!

Ingredients:

I pack of impossible meat 12oz

One onion chopped

3 15oz cans of chili beans

5 15oz cans of diced tomatoes

1 15oz can sliced carrots

1 8.5oz can of whole corn

1 1.2 oz chili seasoning pack

64oz V8 or tomato juice

Vegan Chili Recipe

Take a large deep pan on medium heat.

Add olive oil and chopped onion.

Sauté your onion until it becomes translucent.

Add impossible meat. (I like to create chunks or strips of the Impossible meat, this way we get more firm seared chunks.)

Sprinkle in 1/3 chili seasoning. Set aside the rest for later.

Add in your salt and pepper. Mix well and sear until meat is browned.

Add canned tomatoes.

(I like to add one roasted salsa style and the other three just regular diced tomatoes.)

Stir and add your chili beans, sliced carrots and corn. When it comes to beans I mix mine up with one can dark kidney, pinto and light red kidney beans.

Add tomato juice.

I add as much as the pot will allow me turning the heat on high to start a light boil. Bring all the flavors tother. Cook on high for 10 minutes.

Lower to simmer till you serve.

Peanut Butter Sandwiches

I love using the creamy spread with extra soft whole grain bread. I also cut off the edges so you really get more of the peanut butter taste and less bread.

Enjoy!