![PXL_20240128_163528406](https://blackboxchilicontest.com/wp-content/uploads/PXL_20240128_163528406.jpg)
Thicc Vegetarian Chili
Ingredients
Ingredient | Quantity |
---|---|
Diced tomatoes | 15oz, 4oz, 3 or 4, 1Tbsp, 15oz, 15oz, 15oz, 2Tbsp, 2Tbsp, 2tsp, 2tsp, to taste, 6oz, 1/2cup |
Diced roasted green chiles | |
Canned chipotle peppers | |
Mushroom base | |
Pinto beans | |
Black beans | |
Kidney beans | |
Cumin | |
Chili powder | |
Garlic powder | |
Onion powder | |
Salt | |
Impossible "burger" | |
TVP |
Directions
In a large pot on medium high heat, combine tomatoes, chiles, peppers and mushroom base and cook through until diced pieces become a thick paste. Add a splash or two of water if food sticks to the bottom. For a very smooth chili base, use an immersion blender at this step.
Turn heat to medium and combine to the paste all spices and beans. Do not drain the beans. Stir and let sit for 5 minutes with lid on.
Turn heat to low and add the Impossible burger, about a half of a pack. Be careful to break up the “meat” into pieces quickly. I use my fingers to break it apart as I put it into the chili. Let these ingredients combine for 5 more minutes with the lid on.
Test the chili at this stage for flavor and liquid content. It will need to have enough liquid for the TVP to absorb. Stir in the TVP well, put lid on pot and let sit for 10 – 15min on low heat.
**Notes** though chili can be made with just Impossible burger or just TVP, the combination provides the right amount of fat to texture. Impossible only will be much fattier. TVP only will have much less flavor. If no chipotle peppers available, chipotle sauce will do.