- Don Lichterman
- Oct 23, 2020
- 4 min read
Three Bean Chili
20 MIN Preparation
60 MIN Cooking
80 TOTAL TIME Total Time
Hearty, creamy, and a little spicy, this protein-packed chili has us excited for fall weather. Garnish with some tangy, refreshing, cilantro lime crema for an added kick. Grab a bowl and load up!
25 INGREDIENTS Check out the recipe ingredients to build your shopping list!
2 Packages Impossible Burger
1 White Onion
1 Carrot
2 Ribs Celery
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
2 Jalapenos
4 Cloves Garlic
1 Tablespoon Olive Oil
2 Tablespoons Chili Powder
1 Tablespoon Cumin
2 Teaspoons Coriander
1 Teaspoon Paprika
1 Teaspoon Cayenne
3 Bay Leaves
28 Ounces Can Of Crushed Tomatoes
2 Cups Vegetable Stock
1/4 Cup Apple Cider Vinegar
15 Ounce Can Of Great Northern Beans
15 Ounce Can Of Black Beans
15 Ounce Can Of Kidney Beans
1 Cup Sour Cream
1 Lime
1/2 Bunch Cilantro
5 STEPS
PREP YOUR INGREDIENTS INGREDIENTS USED
1 White Onion
1 Carrot
2 Ribs Celery
1 Red Bell Pepper
1 Green Bell Pepper
1 Yellow Bell Pepper
2 Jalapenos
4 Cloves Garlic
Dice the white onion, carrot, celery, bell peppers, and jalapeños. Mince the garlic.
START THE VEGETABLES INGREDIENTS USED
1 Tablespoon Olive Oil
In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers & jalapenos) to the pot. Season with salt and cook until soft, about 4 minutes.
COOK THE CHILI INGREDIENTS USED
2 Packages Impossible Burger
2 Tablespoons Chili Powder
1 Tablespoon Cumin
2 Teaspoons Coriander
1 Teaspoon Paprika
1 Teaspoon Cayenne
3 Bay Leaves
28 Ounces Can Of Crushed Tomatoes
2 Cups Vegetable Stock
0.25 Cup Apple Cider Vinegar
15 Ounce Can Of Great Northern Beans
15 Ounce Can Of Black Beans
15 Ounce Can of Kidney Beans
Crumble Impossible™ Burger and add to the vegetables. Stir until cooked through. Stir in the dry seasonings. Add the crushed tomatoes, vegetable stock, and apple cider vinegar. Bring mixture to a boil, then drop to a simmer. Drain the canned beans and add to the pot. Cook for approximately 30 minutes, or until reduced by 20%.
MAKE THE CILANTRO LIME CREMA INGREDIENTS USED
1 Cup Sour Cream
1 Lime
0.5 Bunch Cilantro
Finely chop the cilantro. Combine with the sour cream, lime juice and zest, and chipotle chili powder in a bowl and stir until well-combined. Serve chili in a bowl and top with crema. *Make it 100% plant-based with plant-based sour cream.
SERVE, SHARE, AND ENJOY Makes 16 servings of chili.
No-Bake Maple Pumpkin Cheesecake
Dairy Free
Grain Free Recipes
No Refined Sugar
Vegan
Ingredients For the Crust:
3/4 cup pitted dates or raisins
1/2 cup almonds
1/2 cup pecans
1 teaspoon cinnamon
2 tablespoons water, if needed
For the Filling:
2 1/2 cups soaked raw cashews
1 cup pumpkin purée, no sugar or salt added
1/2 cup coconut oil, melted plus 1 tablespoon coconut butter, melted
2 teaspoons vanilla extract
1 tablespoon lucuma powder
1/4 cup unsweetened non-dairy milk
1/2 cup maple syrup or coconut nectar
1 teaspoon pumpkin spice, plus more to taste
For the Topping:
Mulberries
Preparation
Prepare the crust by processing the dates and nuts in your food processor. Add the water if needed until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the refrigerator while you make the filling.
Blend the cashews, pumpkin, maple syrup, milk, vanilla, and spices until you have a very creamy consistency. Add melted coconut oil and blend again.
Spread mixture over the crust and freeze for at least 12 hours. Once ready, leave outside the freezer for 15 minutes and remove from pan while still frozen. Take back to the refrigerator and leave for another 8 hrs before slicing.
Top cheesecake with mulberries, your favorite fruits, or any other topping you want.
Priscilla Soler Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.
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