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Impossible Meat Chili Beans
Chili beans have a long history; it is believed that they were initially made in Ensenada, Baja California. Each chef has their own way of making chili beans, and Chef Santiago infused his version with Mexican history, with purely Mexican ingredients like guajillo, ancho, and chipotle chiles. Swapping in Impossible Meat for the traditional beef, Chef gives vegetarians and vegans a taste of this storied dish. Served with a crispy jalapeño flatbread, this dish is protein-packed and full of flavor.
Nutritional facts
Protein
34g
Carbs
87g
Calories
630
Fat
17g
Ingredients
Ciabatta Bread, Yellow Bell Pepper, Oregano, Carrots, Plum Tomato, Canned Corn, Celery, Black Pepper, Cumin, Garlic, Zucchini, Onion, Kosher Salt, Canned Cannelini Beans, Yellow Squash, Guajillo Chile, Impossible Meat, Canned Chickpeas, Green Bell Pepper, Black Lentils, Red Bell Pepper, Canola Oil, Pasilla Pepper Powder, Vegan Cheddar Cheese
Reviews
4.4
Based on 214 reviews
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Robert Delancy · 12/04/23
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About Santiago Lopez
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
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