Impossible Chili + Chili Cheese Burritos

2/1/2023

Impossible Chili

Prep Time: 20 Min
Cook Time: 1 1/2 - 2 Hours

Yields: 4 Servings

WHAT YOU NEED

3 Tbsp. EVOO
340g Impossible Beef
2 Yellow Onions, diced
2 stalks Celery, diced
2 cloves Garlic, crushed & minced
1 Jalapeno, seeded & diced
SPICES for TOASTING - 1 Tsp. Mexican Chili, 1/2 Tsp. Cumin, 1/2 Tsp. Red Pepper Flakes, 1/2 Tsp. Tex Mex Seasoning
1 Tbsp. Tomato Paste
1 Tsp. Browning Sauce
796ml Diced Tomatoes
540ml Salt - Free Black Beans, drained & rinsed
2 1/2 C PC Plant-Based Beef Broth
SPICES for BOILING - 1 1/2 Tbsp. Cocoa Powder, 1 Tsp. Mexican Chili Powder, 1 Tsp. Onion Powder, 1 Tsp. Cumin, 1 Tsp. Tex Mex Seasoning, 1/2 Tsp. Dried Oregano, 1/2 Tsp. Chipotle Powder
1/2 Tsp. + Himalayan Salt
Cracked Pepper

Begin heating a medium sized pot on just below medium heat and drop in the Impossible Beef. Break up in to crumbles as it cooks and cook until brown. Remove the beef from the pan and return the pan to the heat with the EVOO, minced garlic, and the SPICES for TOASTING. Stir and let everything sizzle for 30 seconds - 1 minute before adding the onion, celery, jalapeno, and a good pinch of salt & pepper. Stir and cook about 6 -7 minutes until veggies have started going soft. Stir in the tomato paste & browning sauce. Continue to cook another 2ish minutes.

Return the beef to the pot along with the black beans, tomatoes, and broth. Bring the chili to a boil and once boiled, stir in all of the SPICES for BOILING along with 1/2 tsp. sea salt. Reduce heat to medium low and simmer for 1 1/2 hours, adding broth if needed to ensure the chili continues to cook without burning.
Once the chili is thick and rich, taste and adjust salt / pepper or other seasonings if desired.
Serve over potatoes, rice, or spaghetti for a Cincinnati style dish. ENJOY!

PER BURRITO

DIRECTIONS

Lay out your tortilla on a flat surface. Start by laying down your brown rice in the center of the tort as your base. Spread your cooled chili over the rice followed by the shredded cheddar, sliced avo, and fresh cilantro. Fold the sides of the burrito in and then fold the bottom of the tortilla up over the filling, tucking it in before rolling until completely rolled up.