Step 1

Dice the white onion, carrot, celery, bell peppers, and jalapeños. Mince the garlic.

Step 2

In a medium stockpot, heat the oil over medium heat. Add all vegetables (onion, carrot, celery, garlic, bell peppers & jalapeños) to the pot. Season with salt and cook until soft, about 4 minutes.

Step 3

Crumble Impossible Beef into the pan with the vegetables. Cook until fully cooked, stirring occasionally. Stir in the dry seasonings. Add the crushed tomatoes, vegetable stock, and apple cider vinegar. Bring mixture to a boil, then drop to a simmer. Drain the canned beans and add to the pot. Cook for approximately 30 minutes, or until reduced by 20%.

Step 4

Finely chop the cilantro. Combine with the sour cream and lime juice and zest in a bowl, and stir until well-combined. Make this crema completely plant-based by substituting with plant-based sour cream!

Step 5

Serve chili in bowls and top with lime crema.