Recipe: Ming’s Killer Chili

Recently my friend Ming invited some friends over for a casual dinner. Winter being what it is, and I being who I am, I could not resist a bowl of deeply flavored, super savory, warm and toasty chili. And please believe me when I say that Ming’s (vegan) chili was damn good. He was gracious enough to share his recipe.

Hot sauce pairings: Carrot Habanero; Serrano Cilantro Lime; Orange Habanero.

2 T olive oil
1 pound Impossible ground beef
1 medium yellow onion, diced
2 bell peppers, diced
1 cup carrots, diced
1 cup celery, diced

3 T chili powder
2 T ground cumin
1 T garlic powder
1 T oregano

1 1/2 tsp salt
1 tsp paprika
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper* -(optional)

2 C vegetable broth
2 (12 oz.) cans petite diced tomatoes
1 (12 oz.) can pinto beans, drained
2 (12 oz.) can black beans, drained

Add 1 T olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Remove from pot and put aside.

Add 1 T olive oil to large soup pot and place on medium-high heat. Add the onions, peppers, carrots, and celery. Cook for 10 minutes, stirring occasionally.

Add the ground beef, chili powder, cumin, paprika, oregano, garlic powder, salt, pepper, and cayenne (if using). Stir until well combined.
Add the broth, diced tomatoes (with their juice), and drained beans. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 45-60 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Enjoy with your favorite chili garnishes: cilantro? sour cream? and obviously, plenty of hot sauce.

Adapted from

1 Comment

  1. Olivia says:

    Thank you for sharing!

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