Rib-Sticking Impossible™ Beef Chili
with Poblano Peppers & Mozzarella
Cooking time
25 minutes
Servings
2/4
Calories
610 /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. Poblano peppers add to the tastiness, while grated mozzarella adds to the comfort.
We will send you:
- 2 Impossible™ beef burger patties (made from plants)
- 1 Shallot (or onion)
- 1 Garlic clove
- 2 Poblano peppers (or green peppers)
- 1 Celery stalk
- 30ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 100ml Tomato sauce
- 30g Grated mozzarella
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk • Soy • Sulphites
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
19 g
Saturated Fat
8 g
Sodium
2040 mg
Total Carb
70 g
Sugars
14 g
Protein
41 g
Fibre
30 g
Preparation
Mise en place
- Drain and rinse the kidney beans.
- Halve, core and small-dice the poblano.
- 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, poblano, 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!
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