Meatless Instant Pot Chili
6
480
7
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33
My favorite Meatless Chili recipe! When I’m craving a spicy, filling bowl of chili, this is my go to.
Ingredients
- 2 tbsp chili powder
- ½ teaspoon sweetener
- 2 teaspoons of cumin
- 2 teaspoons of salt
- 1 teaspoon black pepper
- 1 can of Crushed Tomatoes
- 1 bag of Gardein ground be’f
- 2 large Red bell peppers
- 1 cup Dry Kidney Beans, soaked overnight
- 8 cloves of Garlic, minced
- 1 container (4.00 cup) Reduced Sodium Vegetable Stock
- 1 medium Red onion
- 1 can of Rotel
- 2 Raw Jalapeno Pepper
- 2 medium Green bell peppers
- 2 tbsps Tomato Paste
- 1.50 tbsp, Olive Oil
- 1 cup Dry Black Beans soaked overnight
- 1.50 cup Frozen corn
- Lime juice (optional, this dish already has plenty of acid but I really enjoy the tang of the lime in this, so I like to squirt maybe a quarter of a slice into my bowl)
- Optional: Sharp Cheddar Cheese Block or vegan shredded cheddar
- Dice the onions, jalapenos and the bell peppers, then saute them in the olive oil in your instant pot for about 8 minutes.
- Mince the garlic and throw in, cooking for another minute.
- Add your tomato paste and cook for an additional minute.
- Add your seasonings, rotel, crushed tomatoes and ground be’f
- Drain and rinse your beans and add those as well.
- Add your vegetable stock and your frozen corn, stir.
- Set your instant pot to pressure cook for 33 minutes.
- When the time is up, let the pressure natural release for 15 minutes, then open and adjust seasonings as needed.
- Serve topped with cheddar cheese and add your squirt of lime if desired.
Stove top alternative: You can convert this recipe for stove top by simply following the recipe as written and simmering cooking covered for 1-3 hours, or until beans are tender. You may need to add water as needed if the liquid gets low. Stir occasionally.
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