Easy Vegetarian Chili with Impossible Meat is a hearty, comforting dish perfect for those days when all you need is a big bowl of chili. It begins with sautéing chopped onions and chilies. Impossible meat and beans are then added to create a hearty pot of goodness that is simmered and served with avocado slices or pepper jack cheese.
I can’t get enough of warm bowls of chili on cold winter days.
Winter is in full swing, and as I was craving some vegetarian chili today I knew it was time to finally start recording measurements, so I could share it with all of you.
Whether you’re from Nebraska and enjoy your chili with a side of cinnamon rolls or you’re from the south and like a thick slice of cornbread with this goodness, this easy vegetarian chili recipe is just for you.
I’ve been vegetarian for over five years now and have been developing vegetarian versions of recipes for just about that entire time.
There are so many ways to make chili recipes vegetarian/vegan, including adding multiple varieties of beans or adding extra vegetables like corn, squash, and anything else you fancy. For mine, I prefer a hearty, meaty vegetarian chili.
I am a huge fan of Impossible meat, so any chance I get to beef up a recipe I like to add it in.
Impossible meat is full of plant-based pea protein, minerals like iron, and lots of B vitamins. I love the texture and flavor and how it’s not greasy, but still legitimately tastes like beef.
It’s also vegan for any of my plant-based friends out there.
I simply brown up the Impossible meat just like an omnivore would brown ground beef, adding in some onion, garlic, and spices. Then I add in tomato sauce, kidney or black beans, and chopped green chillies or jalapenos. I simmer it for a few minutes and then Easy Vegetarian Chili is ready! Simple as that. Here’s how I do it…
Easy Vegetarian Chili | Impossible Meat Chili
Tools You Need
Large, deep pot
Knives for chopping
Garlic press, optional
Ingredients | Easy Vegetarian Chili
Olive oil – Olive oil is used to cook the onions and chilies/jalapeños and enhances their flavor.
Impossible ground meat – Impossible meat adds protein and lots of flavor in this hearty vegetarian chili dish.
Onion – Yellow or red onion can be used in this chili recipe. Chop it finely to blend into the background.
Garlic – Garlic adds so much flavor to this vegetarian chili. Use as much as you’d like, but I recommend 3-4 cloves.
Green chilies – I use canned green chilies, but you can also use canned or fresh jalapeños.
Tomato sauce – Tomato sauce adds a rich flavor to this tasty dish.
Beans – Use either canned kidney or black beans in this fast recipe.
Chili powder – Chili powder adds a bit of spiciness without being too overwhelming.
Cumin – Cumin adds lots of flavor to this Tex-Mex favorite.
Steps for Easy Vegetarian Chili
Chop the onion and garlic cloves. Then preheat a pot with the olive oil on medium heat.
When the oil is hot, brown the onions and Impossible meat on medium heat until cooked through, stirring often to break into crumbles.
Once the meat is done, add the garlic, seasonings, and chillies/jalapenos before stirring in the tomato sauce and beans.
Now simmer the vegetarian chili on medium low heat until it’s thickened and all the flavors have married together, about 15 minutes.
Serve hot with avocado slices, shredded cheese, or corn salsa on top. Use crackers or tortilla chips to dip in it or eat it as is with cornbread on the side.
Tips for Easy Vegetarian Chili | Impossible Meat Chili
My husband is picky and doesn’t like beans at all. If you’re the same and want to omit the beans, you can still end up with a delicious chili.
I like my vegetarian chili thick, so I don’t add vegetable broth to mine. If you prefer a soupier chili, add in 1 cup of vegetable stock to thin it out. You may need to simmer it longer, though.
If you can’t handle spicy heat, omit the chillies/jalapeños for a milder flavor that still tastes smokey and flavorful. Add diced canned tomatoes to replace the peppers if you prefer.
More Recipe Inspiration
Easy Vegetarian Chili | Impossible Meat Chili
- deep large pot
- cutting board
- Chef's knife
- garlic press optional
- 2 tbsp olive oil
- 1 pkg Impossible plant-based meat
- 1 small onion finely chopped
- 3-4 cloves garlic pressed or minced
- 4.5 oz green chilies
- 15 oz can tomato sauce
- 15 oz can kidney or black beans
- 2 tbsp chili powder
- 2 tbsp cumin
- Finely dice the onion and garlic cloves into small pieces. Then preheat a pot with the olive oil on medium heat.
- When the oil is hot, brown the onions and Impossible meat on medium heat until cooked through, stirring often to break into crumbles.
- Once the meat is done, add the garlic, seasonings, and chillies/jalapenos before stirring in the tomato sauce and beans.
- Now simmer the chili on medium low heat until it’s thickened and all the flavors have married together, about 15 minutes.
- Serve hot with avocado slices, shredded cheese, or corn salsa on top. Use crackers or tortilla chips to dip in it or eat it as is with cornbread on the side.