Ballin' Bean Chili
Soups

Ballin' Bean Chili

A hearty bean chili with impossible beef, tomatoes, corn, and warm spices.

Ingredients

Vegetables and Oil

  • 2 tbsp avocado oil
  • 4 garlic cloves
  • 1 large onion
  • 1 bell pepper
  • 1 cup frozen corn

Spices

  • 1 tsp ground cumin
  • 3 tbsp chili powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne, optional

Cans and Protein

  • 28 oz diced tomatoes
  • 15 oz crushed tomatoes or tomato sauce
  • 15 oz kidney beans
  • 15 oz black beans
  • 15 oz pinto beans
  • 15 oz butter beans
  • Impossible beef

Instructions

1

Cook the vegetables

Add oil to a large pot and sauté garlic, onion, bell pepper, and corn with half the salt over medium heat for about 10 minutes, until tender and starting to char. If vegetables begin to stick or burn, add about 1 tbsp water and keep cooking.

2

Brown the impossible beef

Create a well in the center of the vegetables. Add a small splash of oil to the bare center of the pot, drop in the thawed impossible beef, break it up, and cook until browned. Stir the vegetables back in before they burn, but give the faux beef enough time to cook.

3

Add spices and beans

Add cumin, chili powder, remaining salt, black pepper, cayenne if using, corn if it was not added earlier, and all beans. Cook over medium heat, covered, about 7 minutes.

4

Simmer tomatoes

Add diced tomatoes and crushed tomatoes or tomato sauce. Simmer about 10 minutes so the chili thickens and comes together.

5

Finish and serve

Taste and adjust with more spice, salt, hot sauce, or cayenne. Serve with rice, cornbread, or as Frito pie if desired.

Notes

  • Frito pie option: stack Fritos, chili, sour cream, hot sauce, and diced onion.
  • Also works well with white rice or cornbread.