1 White Onion
1 Carrot
2 Ribs Celery
1 Red Pepper
1 Green Pepper
1 Yellow Pepper
2 Jalapenos
4 Cloves Garlic
2 Packages Impossible Burger
2 Tablespoons Chili Powder
1 Tablespoon Cumin
2 Teaspoons Coriander
1 Teaspoon Paprika
1 Teaspoon Cayenne
3 Bay Leaves
28 Ounces Can Of Crushed Tomatoes
2 Cups Vegetable Stock
0.25 Cup Apple Cider Vinegar
15 Ounce Can Of Great Northern Beans
15 Ounce Can Of Black Beans
15 Ounce Can of Kidney Beans
1 cup Sour Cream 1 Lime 1/2 bunch Cilantro

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

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

Crumble Impossible™ Burger and add to the vegetables. Stir until cooked through. 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%.

Finely chop the cilantro. Combine with the sour cream, lime juice and zest, and chipotle chili powder in a bowl and stir until well-combined. Serve chili in a bowl and top with crema. *Make it 100% plant-based with plant-based sour cream.