Impossible Chili
Adapted from a recipe by Chef Tim Ma Ingredients: 2 lbs Impossible meat1/2 cup canola oil
½ lb cranberry beans (soaked overnight)
1 cup shallots, chopped
1 cup carrots, chopped
½ cup celery, chopped
¼ cup garlic, minced
2 jalapeños, chopped
½ cup tomato paste
2 cups white wine
1 quart vegetable broth
3 cups canned tomatoes Spices
2 tbsp smoked paprika
2 tbsp chili powder
2 tbsp cumin
1 tbsp herbs de provence
1 tbsp cayenne
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp sugar
Kosher salt to taste Slurry
2 tbsp arrowroot starch
8 tbsp cold water Steps:
- Put cranberry beans in a high-sided stockpot and cover with about 2 inches of water. Add a few aromatics like bay leaves, thyme, garlic, and parsley stems and boil until cooked, but not mushy.
- In a second, wide stockpot on high heat, add oil, and then add Impossible meat, breaking it up and until browned and cooked through — about 4 minutes.
- Add shallots, carrots, celery, garlic, jalapeños, and tomato paste, and cook for about 3 minutes.
- Add white wine, stirring frequently, until liquid is almost all gone.
- Add vegetable broth and tomatoes, then spices, and let simmer on medium-low heat for about an hour, adding more broth if reduced.
- Make slurry by combining water and starch and stir until it makes a paste. Add paste to hot chili and stir until thickened and emulsified.
- Serve!
This story was originally published by Grist with the headline The Impossible Burger chili recipe that vegans won’t kill for on Oct 9, 2019.