* 3 Ancho Chilies * 3 Mexican Chilies * 2 Tbsp Cumin Powder * 1 Tbsp Coriander Powder * 1 Tbsp Paprika * 2 Tsp Garlic Powder/Granulated Garlic * 2 Tbsp Black Pepper * 1 Tsp Dried Oregano * 1/2 Tsp Dried Thyme * 1 Oz Tortilla Chips (if used same day to make Chili)
**Impossible Vegan Chili**
* 1 Packet of Impossible Plant-based Protein, 12 Oz * 2 Cups Onions, chopped * 3 Cloves of Garlic, minced * 1 Can of Pinto Beans and liquid, 14 oz * 1 Can of Dark Red Kidney Beans and liquid, 14 oz * 1 Can of Whole peeled tomatoes, 28 oz * 1 and 1/2 cup of Homemade Chili Powder * 2 Chipotle chilies with adobo sauce, minced * 2 Tbsp Oil * 2 Tsp Salt
**Instructions:**
**Homemade Chili Powder**
1. Break the dried Chilies into small pieces, removing as many seeds and steps as possible 2. In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool. 3. In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
**Impossible Vegan Chili**
1. Puree the whole peeled tomatoes 2. Heat oil in a large pot over medium heat. 3. Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown. 4. Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken. 5. Increase the heat to high and bring to a boil. 6. Once boiling, stir to scrap anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes. 7. After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes. 8. After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving. 9. Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!
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# [Impossible Vegan Chili Full Recipe Tutorial Video](https://youtu.be/X0V09LjKXqc)
**Prep Time:** 15 Minutes **Cook Time:** 45 Minutes **Serving:** Family Size
**Ingredients:**
**Homemade Chili Powder**
* 3 Ancho Chilies
* 3 Mexican Chilies
* 2 Tbsp Cumin Powder
* 1 Tbsp Coriander Powder
* 1 Tbsp Paprika
* 2 Tsp Garlic Powder/Granulated Garlic
* 2 Tbsp Black Pepper
* 1 Tsp Dried Oregano
* 1/2 Tsp Dried Thyme
* 1 Oz Tortilla Chips (if used same day to make Chili)
**Impossible Vegan Chili**
* 1 Packet of Impossible Plant-based Protein, 12 Oz
* 2 Cups Onions, chopped
* 3 Cloves of Garlic, minced
* 1 Can of Pinto Beans and liquid, 14 oz
* 1 Can of Dark Red Kidney Beans and liquid, 14 oz
* 1 Can of Whole peeled tomatoes, 28 oz
* 1 and 1/2 cup of Homemade Chili Powder
* 2 Chipotle chilies with adobo sauce, minced
* 2 Tbsp Oil
* 2 Tsp Salt
**Instructions:**
**Homemade Chili Powder**
1. Break the dried Chilies into small pieces, removing as many seeds and steps as possible
2. In a large pot over low heat, toast the chilies until fragrant. Remove and allow them to cool.
3. In a processor, grind the chilies, herbs, spices and tortilla chips to a fine powder.
**Impossible Vegan Chili**
1. Puree the whole peeled tomatoes
2. Heat oil in a large pot over medium heat.
3. Once the oil is hot, add the Impossible plant-based protein. Add salt, and crumble and cook the protein until brown.
4. Add the onions, garlic and chili powder and combine. Then add the tomato puree along with both cans of Pinto beans and Dark Red Kidney beans along with their canning liquid. The liquid will help the Chili thicken.
5. Increase the heat to high and bring to a boil.
6. Once boiling, stir to scrap anything stuck to the bottom, and reduce the heat to low. Cover with a lid, and allow to cook for 30 minutes.
7. After 30 minutes, add the Chipotle chilis. Check for salt, and add as needed. Cook for another 10-15 minutes.
8. After 15 minutes, turn off the heat, and allow the chili to cool for 10-15 minutes before serving.
9. Enjoy with some cheddar cheese, onions, cilantro, or sour cream!!