Heat oil in large stockpot or Dutch oven over medium heat for 5 minutes, until hot.

Add onion and sauté for 5 minutes, until soft. Add minced garlic and cook for 1 minute, until fragrant.

Add tomato paste and cook, stirring constantly for 3-5 minutes, until dark red. Add IMPOSSIBLE Ground Beef and turn heat to medium-high. Cook, breaking up large pieces, for 8-10 minutes, until fully cooked.

Stir in cumin, oregano, and chili powder. Cook for 1-2 minutes, until fragrant. Add tomatoes and vegetable broth and heat until simmering. Cover and reduce heat to low. Continue simmering for 30 minutes.

Add beans and cook uncovered, on low heat, for 20 minutes. Season with salt and pepper, to taste.

Keep warm until ready to serve.

Melt butter in large saucepan over medium heat. Sprinkle flour over melted butter and whisk for 5 minutes, until smooth light brown roux forms.

Increase heat to medium-high and slowly add vegetable stock, whisking constantly until boiling. Once sauce begins to boil, reduce heat to low and add plant-based cheese substitute. Once cheese is fully melted, remove from heat.

Carefully pour sauce into blender. Add salt, pepper, garlic powder, onion powder, cayenne, and nutritional yeast. Blend on low speed until smooth.

Cook macaroni according to package instructions. Drain water from pasta.

Combine macaroni and pasta in a large saucepan. Keep warm until ready to serve.

Evenly divide Plant-based Macaroni and Cheese among eight bowls. Top with IMPOSSIBLE Three Bean Chili. Garnish with green onion, plant-based sour cream, and plant-based shredded cheddar style cheeses.