• Don Lichterman

Recipe of the Week is Three Bean Chili & Maple Pumpkin Cheesecake!

Three Bean Chili
  • 20 MIN Preparation

  • 60 MIN Cooking

  • 80 TOTAL TIME Total Time

Hearty, creamy, and a little spicy, this protein-packed chili has us excited for fall weather. Garnish with some tangy, refreshing, cilantro lime crema for an added kick. Grab a bowl and load up!


25 INGREDIENTS Check out the recipe ingredients to build your shopping list!

  • 2 Packages Impossible Burger

  • 1 White Onion

  • 1 Carrot

  • 2 Ribs Celery

  • 1 Red Bell Pepper

  • 1 Green Bell Pepper

  • 1 Yellow Bell Pepper

  • 2 Jalapenos

  • 4 Cloves Garlic

  • 1 Tablespoon Olive Oil

  • 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

  • 1/4 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

5 STEPS

PREP YOUR INGREDIENTS INGREDIENTS USED

  • 1 White Onion

  • 1 Carrot

  • 2 Ribs Celery

  • 1 Red Bell Pepper

  • 1 Green Bell Pepper

  • 1 Yellow Bell Pepper

  • 2 Jalapenos

  • 4 Cloves Garlic

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


START THE VEGETABLES INGREDIENTS USED

  • 1 Tablespoon Olive Oil

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.


COOK THE CHILI INGREDIENTS USED

  • 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

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%.

MAKE THE CILANTRO LIME CREMA INGREDIENTS USED

  • 1 Cup Sour Cream

  • 1 Lime

  • 0.5 Bunch Cilantro

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.

SERVE, SHARE, AND ENJOY Makes 16 servings of chili.

No-Bake Maple Pumpkin Cheesecake
  • Dairy Free

  • Grain Free Recipes

  • No Refined Sugar

  • Vegan

Ingredients For the Crust:

  • 3/4 cup pitted dates or raisins

  • 1/2 cup almonds

  • 1/2 cup pecans

  • 1 teaspoon cinnamon

  • 2 tablespoons water, if needed

For the Filling:

  • 2 1/2 cups soaked raw cashews

  • 1 cup pumpkin purée, no sugar or salt added

  • 1/2 cup coconut oil, melted plus 1 tablespoon coconut butter, melted

  • 2 teaspoons vanilla extract

  • 1 tablespoon lucuma powder

  • 1/4 cup unsweetened non-dairy milk

  • 1/2 cup maple syrup or coconut nectar

  • 1 teaspoon pumpkin spice, plus more to taste

For the Topping:

  • Mulberries

Preparation

  1. Prepare the crust by processing the dates and nuts in your food processor. Add the water if needed until you have a sticky consistency. Transfer mixture to a cheesecake pan and leave in the refrigerator while you make the filling.

  2. Blend the cashews, pumpkin, maple syrup, milk, vanilla, and spices until you have a very creamy consistency. Add melted coconut oil and blend again.

  3. Spread mixture over the crust and freeze for at least 12 hours. Once ready, leave outside the freezer for 15 minutes and remove from pan while still frozen. Take back to the refrigerator and leave for another 8 hrs before slicing.

  4. Top cheesecake with mulberries, your favorite fruits, or any other topping you want.

Priscilla Soler Easy raw vegan desserts with the occasional Mediterranean-inspired lunch. Priscilla is a certified health and detox coach from the Institute of Integrative Nutrition and holistic nutrition student at Pacific Rim College. She has a certificate in Plant-Based Nutrition from Cornell University and certified in raw cuisine from Matthew Kenney Academy. She shares her passion for health through her different social media Gastrawnomica, where her followers can learn more plant based recipes, nutrition tips and detoxification practices. She also works with clients all over the world as a holistic nutrition consultant and detoxification expert.

Recipe of the Week is brought to by the Sustainable Action Network (SAN)
"Corporations Are People, My Friend."

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

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