A large bowl of Impossible Beef Chili Con Queso with tortilla chips.

Comfort Food

Impossible™ Chili Con Queso

4 Servings

15 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

35’ Total time=20’ Cooking + 15’ Preparation

Though its exact origin is somewhat disputed, Chili con Queso has become a staple over the last century in almost every Tex-Mex and Southwestern restaurant, and rightfully so. Our Impossible™ Chile con Queso recipe follows in the footsteps of time-tested, Tex-Mex simplicity. Spanish for “chile with cheese”, Chili con Queso can sometimes have different iterations.

We’ve opted for the traditional version with cheese, a few vegetables, some spices, and of course Impossible Beef to bring it over the top. Serve Impossible Chile con Queso with chips, or go for a more fresh approach with sliced, crisp veggies for dipping. If you manage to have some left over afterward, just refrigerate and save for later—it reheats within a week of making this recipe. Enjoy!

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

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15 Ingredients

12 Oz Package Impossible™ Ground Beef Meat From Plants
1/2 Yellow Onion, Diced Finely
1 Jalepeño, De-Seeded And Finely Diced
2 Cloves Garlic, Minced
1 Poblano, De-Seeded And Finely Diced
1 Tsp Chili Powder
1 Tsp Ground Cumin
1 Tsp Ground Coriander
15 Ounces Canned, Crushed San Marzano Tomato
1/2 Cups Heavy Cream or Plant-Based Heavy Cream
8 Ounces Mixed Mexican-Style Cheese Blend or Plant-Based Cheese Blend
1/2 Bunch Cilantro, Diced Finely
1 Lime (For Both Zest & Juice)
1 Tbsp Vegetable Oil
1 Red Bell Pepper, De-Seeded And Finely Diced

How to prepare

Step 1: Cook the Impossible Beef

Add the cooking oil to a large pot over medium-high heat, and crumble the Impossible Beef into the pan. Cook until well seared and golden brown. Then flip and stir the crumbles to continue searing and cooking evenly on all sides until cooked through. Remove from pan, and set aside.

Step 2: Cook the Vegetables

Add onions, jalapeños, garlic, poblanos, and red bell pepper to the same pan. Stirring frequently, cook until soft and aromatic, about 3-4 min.

Step 3: Add the Spices

Stir in chili powder, cumin, and coriander. Cook for an additional minute.

Step 4: Add the Tomatoes

Add tomatoes and heavy cream. Cook for 5 more minutes. Turn heat down to low.

Step 5: Add the Cheese

Slowly stir in cheese until fully incorporated.

Step 6: Finish Off With Some Zest

Once everything is fully incorporated, add in cilantro, lime zest & juice, then keep the heat on low to serve. You can also move the chili con queso to a crock pot to keep warm!