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The BEST vegan chili




So we have been trying to eat a bit less meat lately.  We've tried a few plant based options and definitely like the Impossible Meat the best.  I decided to try making chili with it, and this was a huge hit.  Jack ate three bowls one night, and the leftovers were gone before I could get any.  You could certainly make this using regular ground beef and I'm sure it would be delicious.  This is made in the crockpot, which I love because its minimal mess and super easy.  Here are the details:


  • 2 tsp olive oil
  • 1 12oz package of Impossible meat
  • 1/2 yellow onion chopped
  • 5 cloves of garlic
  • 1 (10 oz) can of tomatoes w/ chilis, drained
  • 3 (8 oz) cans of tomato sauce
  • 1 (15 oz) can of black beans, drained and rinsed
  • 2 (15 oz) cans of kidney beans, drained and rinsed
  • 2 (14.5 oz) cans of diced tomatoes (w/ their juice)
  • 1 1/2 tbsp chili powder
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper



  • Pour olive oil into a medium sauce pan and heat pan at medium/low heat.  Once hot, add the Impossible Meat and break into tiny bits and cook all the way through.
  • Once the meat is cooked, add the onion and Sautee for 3-4 minutes.
  • Next add the fresh garlic and all the seasonings and cook for another minute.
  • Pour meat mixture into the crockpot along with all of the remaining canned ingredients.
  • Cook on high for 3-4 hours or on low for 6-8 hours.


That's it!  Easy, delicious, and protein packed!  I love having chili with corn bread, but my husband is team crackers.  What about you?


Emily XX


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