- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 large carrot, peeled and chopped
- 1 tbsp. chopped garlic
- 1 - 12 oz. package Impossible LITE
- 1 - 6 oz. can tomato paste
- 3 tbsp. chili powder
- 2 tbsp. oregano
- 2 tsp. smoked paprika
- 2 tsp. cumin
- 1 tsp. cayenne pepper
- 2 bay leaves
- 1 - 28 oz. can crushed tomatoes
- 2 - 15 oz. cans black beans, rinsed and drained
- 1 - 15 oz. can pinto beans, rinsed and drained
- 1 - 15 oz. can kidney beans, rinsed and drained
- 1 - 4 oz. can chopped mild green chiles
- 2 tbsp. barbecue sauce
- 2 tbsp. sriracha sauce
- 2.5 cups reduced sodium vegetable broth, divided
Heat a large pot over medium heat and generously spray with avocado oil spray. Add the onions, celery, carrots and garlic to the pot and saute until starting to soften, about 8 minutes.
Push the veggies to the side of the pot and add the Impossible to the pot, breaking it up with a wooden spoon until fully cooked, about 4 minutes.
Stir in the tomato paste and mix well. And 1/2 cup of the broth into the pot and stir to mix well. Add the chili powder, paprika, cumin, oregano, cayenne and bay leaves, and stir to mix well.
Add the crushed tomatoes, beans, green chiles, barbecue sauce and sriracha and stir to mix well. Pour in the remaining 2 cups of broth and stir. Bring to a simmer and allow to simmer for 30 minutes.
Serve with toppings such as chopped green onions, vegan cheese, vegan sour cream and avocado chunks.
DELISH!!!
