VEGETARIAN IMPOSSIBLE CHILI

Ingredients :

• 3 packages impossible meat ( you can sub for 3lbs ground beef or turkey here as well ) 

• 1 large onion - finely chopped

• 3-4 garlic cloves - minced

• 1/2 - 1 serrano chili minced ( omit if you don’t like spice )

• 1/4 cup chili powder

• 1 tbs oregano

• 1 1/2 tsp cumin

• 1/4 tsp cayenne

• 2 ( 28oz ) cans san marzano whole tomatoes ( you can break up the tomatoes with

  your hands or coarsely chop into small chunks )

• 1 1/2 bottles of beer ( 12oz ) I like to use a light pale ale or amber, but use

  whatever you have

• 4 cans of kidney beans, drained and rinsed

• salt & pepper to taste

• fresh cilantro 1/2 cup chopped

Toppings options :

• tortilla chips

• diced onion or green onion

• avocado

• diced tomato

• sour cream / greek yogurt

• shredded cheddar

• lime

• hot sauce

• cilantro

  Method :

1. Heat 2tbs of olive oil in a large pot over med heat. Add impossible grounds season w/ salt & pepper. Brown meat until no longer pink. Push to one side of your pot.

2. On empty side add another drizzle of olive oil and add onions, garlic, serrano pepper & 1tsp salt. Cook until your onion is translucent. Aprox 5-7 min.

3. Stir the meat grounds into onion mixture, add your herbs/spices , chili powder, oregano, cayenne, cumin. Stir to combine. Add beer to deglaze, scraping up all the caramelized brown bits on the bottom of the pot cook until beer is reduced and almost gone. Add tomatoes w/ juices and cilantro. Give good stir to make sure everything is mixed well.

4. Bring to simmer covered for a minimum of an hour ( ideally I like to simmer for 4hr. ) 

5. Add drained kidney beans, season with salt & pepper. Continue to cook, uncovered for another 30 minutes. 
6. Enjoy with toppings of your choice.