Rib-Sticking Impossible™ Beef Chili
with Poblano Peppers & Aged Cheddar
Cooking time
25 minutes
Servings
2/4
Calories
630 /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 aged cheddar adds to the comfort.
We will send you:
- 1 Shallot (or onion)
- 2 Impossible™ beef burger patties (made from plants)
- 2 Poblano peppers (or green peppers)
- 1 Celery stalk
- 1 Garlic clove
- 100ml Tomato sauce
- 540ml White kidney beans (canned)
- 30ml Vegetable demi-glace
- 30g Grated aged cheddar
- 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
22 g
Saturated Fat
9 g
Sodium
1960 mg
Total Carb
69 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 poblanos.
- 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, poblanos, 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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