Step By Step Instructions:

Impossibly Great Black Bean and Tequila Lime Vegetarian Chili

→Skip instructions, I’m a pro!

This recipe is not something I would have ever imagined I’d be sharing with you guys! I mean, I’m not a vegetarian, I love meat, and usually I ignore vegetarian recipes. However, I love my friends and co-workers and some of them respectfully, do not eat meat 🙂

I wanted to take time to say; I still love you non-meat-eating-beautiful-people! Your requests have not been ignored, and I have finally found something that we can all agree on; This. Chili. Is. Amazing!

Something else we can all get on board with is how we all love coffee, chocolate, tequila, and beer, and this recipe has all 4! Perfect for fall and winter, during those months where all we want to do is curl up on the couch and watch movies with the ones we love.

Mise en Place:

1. Gather all the needed ingredients and cooking supplies. Tiny little glass bowls optional 🙂

2. Place a dutch oven on a medium-high stove top burner, drizzle in 3 T EVOO & let warm. Add in all 6 frozen Impossible burger patties.

* TIP: I broke my patties in half then quarters so they would cook faster. *

(Should be able to find Impossible meat at your local grocery store, or you can call a restaurant that sells the Impossible Burger, and ask to buy some frozen patties.)

3. While the meat is browning chop all peppers and onions and measure out all the spices. The can of beer you choose is totally up to you. From my 8 years of living in Pittsburgh, PA, my go to cooking / drinking beer will forever be, Yuengling. (I’ve also used PBR and gotten the same result.)

4. For the 1 cup of coffee; I saved a cup from the batch I brewed that morning and just set it aside until I was ready to add it to the pot. (It is not flavored coffee.)

5. You can measure all the spices into the same bowl as you’ll add them all in at the same time. Same with the peppers and onions. At this time, check and break up the meat scraping the bottom of the pan. Add in 2 more T of EVOO if needed.

6. Since Impossible Meat isn’t actually animal, cook until it is completely browned, but you don’t have to worry about it getting up to or past 165, as it is fake meat.

NOTE: It has a tendency to stick to the bottom of the pan, so use EVOO as needed, and use a wooden spoon to scrape the bottom of the pot from time to time.

After meat has cooked and is broken down, add in all the spices and chopped garlic and mix well for about 30 seconds.

7. Next add in the onions and peppers and mix well. (Bell, adobo, and jalapeno).

* TIP: You can use the seeds of the Jalapenos like I did, if you’d like some more heat! *

NOTE FOR STEP 8: When prepping these items I set a strainer in the sink then add in both cans of beans, rinse with cold water, then open the corn and put right on top of the beans and leave sitting in the sink until they’re ready to be added to the pot. Leave the tomatoes in the can, or place in a small glass dish, do not drain, and dump them straight in when ready.

8. The tomatoes, corn, and beans are next; add in and stir again.

(Corn is optional. I’ve made this recipe multiple times with and without, and it is definitely a preference ingredient. I love the color and flavor it brings to the dish!)

9. After about 5 minutes, add in all the liquids. (Coffee, beer of choice, veggie broth, and tequila.)

10. Bring to a boil then reduce the heat to med low and simmer for 30 minutes.

11. Add in the chocolate and stir until it has fully melted.

12. Simmer again for 10 – 20 minutes on low then add in juice from a fresh squeezed lime. Taste and adjust seasoning as needed. (Feel free to add hot sauce too if you like it spicy!)

13. While the chili is simmering, prep all of your toppings if serving or consuming right away!

14. Some of my favorite toppings are crushed fritos (blue corn or regular), sharp shredded cheddar cheese, sour cream, cilantro or parsley, and hot sauce!

15. Divide amongst bowls, have fun with the toppings bar, and enjoy!

I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this Impossibly Great Black Bean and Tequila Lime Vegetarian Chili 🙂

Don’t need step by step instructions?

Here is what you do:

INGREDIENTS:

6 Frozen Impossible Burger Patties
5 T, Divided EVOO
4 Minced Garlic Cloves
5 T Chili Powder
1 T Dried Oregano
1 T Ground Cumin
1 t Cayenne Powder (To Taste)
1/8 t Cinnamon
1.5 t Fresh Ground Black Pepper (To Taste)
1 T Salt (To Taste)
1 Yellow Onion, Chopped
2 Minced Jalapenos, Stems Removed
1 Chopped Red Bell Pepper
3 Minced Chipotle Peppers in Adobo
1, 14 oz Can Fire Roasted Garlic Chopped Tomatoes, Not Drained
1, 14 oz Can Yellow Sweet Corn, Drained (Optional)
1, 14 oz Can Spicy Black Beans, Drained
1, 14 oz Can Regular Black Beans, Drained
4 Cups Vegetable Broth
1 Can Yuengling Beer
1 Cup Brewed Unsweet Coffee
1.5 fl oz Tequila
1.10 oz Dark Baking Chocolate
1 Lime, Juiced

* Some of my favorite toppings are crushed fritos (blue corn or regular), sharp shredded cheddar cheese, sour cream, cilantro or parsley, and hot sauce!

DIRECTIONS:

1. Gather all the needed ingredients and cooking supplies.

2. Place a dutch oven on a medium-high stove top burner, drizzle in 3 T EVOO & let warm. Add in all 6 frozen Impossible burger patties.

* TIP: I broke my patties in half then quarters so they would cook faster. *

3. While the meat is browning chop all peppers and onions and measure out all the spices. The can of beer you choose is totally up to you.