Instant Pot Best Vegan Chili

I've had a lot of good meals and tried a lot of new recipes since I last posted... but in my typical all or nothing perfectionist mentality, I didn't post anything here because I didn't want my posts to be half-assed.

Apparently I can get over that because my next two posts will definitely not be full-assed.  I'd rather have a place I can refer to when I'm looking for a recipe that I tried, even if it doesn't have a great photo or whatnot... than not be able to remember what recipe I used for a really good meal.

So, with that out of the way, the other day I followed a recipe called "The Best Vegan Chili".  Here's the link to the original recipe.

I'm also going to post the ingredient list because I have this fear about other people's blogs being taken down and then the hyperlink will go nowhere and the recipe will be lost to me forever.  Also because I made a few minor alterations.  For example, the original recipe called for olive oil... but I used veggie broth instead.


INGREDIENTS
  • Enough veggie broth for saute'ing (couple tablespoons)
  • ½ large onion, chopped
  • 3 cloves garlic, chopped or smashed
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • A 15 oz can diced tomato (or 1 cup fresh chopped tomato)
  • A 15 oz can of black beans
  • A 15 oz can of pinto beans
  • A 15 oz can of kidney beans
  • A 15 oz can of refried beans
  • ¼ cup tomato paste
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon onion powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 2 cups veggie broth 
  1. I cut up everything ahead of time and mixed my spices in a small bowl.  
  2. Then I put the Instant Pot on saute mode and added a couple tablespoons of veggie broth along with the onions and stirred for a minute or two.
  3. Then I added the garlic and the spices and kept stirring.
  4. Then I added the bell peppers and stirred some more.
  5. After about 2-3 minutes, I added the tomato, beans, tomato paste, and 2 cups of veggie broth and switched from saute mode to slow cook mode (for 3½ hours).
This was my first time ever using the slow cook mode but the chili came out perfectly... the vegetables still had a little tooth to them, which I love.

I served the chili with cassava chips, cubed avocado, grated fake cheddar, and some jalapeno sauce.  And of course I didn't get any photos.  The leftoevers were great over rice (photo).  You can serve this over potatos, over nachos, so many different ways.  I also froze some so we'll see how that goes.

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