This flexible vegetarian chili recipe is easy as can be when cooked in the Instant Pot. I almost always soak dry beans the night before, or if I’m organized in the morning, for at least 6 hours, preferably 8 hours, before cooking. Note: With at least one person in the house with IBS, I always soak dry beans with about 1/2 teaspoon of baking soda per cup of dried beans. We also splash in some vinegar before cooking. Cider vinegar works well with this recipe, but if you only have regular, balsamic, red wine – whatever, and you know you have issues digesting beans, by all means use what you have on hand.
And don’t forget the cornbread!
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Ingredients
1 1/2 cups dried beans – any combination, I like 1/2 cup each red beans, black beans, and navy or cannellini beans, soaked overnight in 6 cups of water and 1/2-3/4 tsp baking soda
2-3 TBSP Olive Oil, or whatever oil you usually cook with
1 large or 2 small chopped onion (1 small yellow or 1/2 large white)
3 cloves garlic, minced
28 oz can crushed tomatoes (or 2 15-oz cans diced tomatoes – again, what you have on hand)
4 cups chopped vegetables, in roughly similar size – I always like some sweet potato and carrot, some bell pepper, a zucchini if you have it
1 TBSP dried chili powder – Penzeys’ Chili 3000 is an excellent crowd pleaser. Do more or less depending on how spicy you prefer
1 1/2-2 tsp cumin
1 1/2-2 tsp cinnamon
2-3 bay leaves (optional)
1-2 tsp Better Than Bouillon Seasoned Vegetable Base or a vegetable bouillon cube (optional)
1 tsp salt
Enough water to cover
Splash or 3 of cider vinegar, whatever vinegar you have on hand (optional)
Topping ideas: grated cheese, diced avocado, greek yogurt or sour cream, chopped cilantro or parsley – whatever you prefer!
Directions
- Drain and rinse your soaked beans.
- In the instant pot (with liner in, obvs), press the saute button and set for 10-15 minutes. Once heated, add your cooking oil and your diced onions and minced garlic and saute until onions are translucent and garlic is fragrant.
- Add tomatoes, drained and rinsed beans, diced vegetables, spices, optional bay leaves and bouillon, and salt (although if you don’t like to cook beans with salt or you aren’t sure how much salt is in your chili powder and bouillon, you can save this to the end and add salt to taste).
- Add just enough water to cover the vegetables and beans and your splash of vinegar, give everything a good swirl with a spoon (some will veggies will float – thats okay!). Lock on your lid, making sure the vent is closed, and press “Pressure Cook” on “High Pressure”, and set to “normal”, and set it to 25 minutes. Once it has cooked, allow for full Natural Pressure Release (let the pin drop on its own).
*Disclaimer: We are assuming you know how to use your Instant Pot. If you do not understand the terminology we are using, please make sure to familiarize yourself with your Instant Pot and it’s directions first. You should always make sure your lid is on correctly, and that you do not touch the vent with your bare hands when releasing pressure (or any time it is on, really). Always use a spoon or towel or oven mitt to release pressure and get away from it quickly, and make sure the pressure pin has dropped on your lid before opening it. Otherwise you risk injury and/or damage. - Once pin has dropped, open your instant pot and give everything a stir. Taste chili and adjust any spices to taste. When serving, we usually have grated cheese, greek yogurt, and diced avocado that anyone can add to their bowl of chili. Serve with some cornbread on the side.
- *Tip: Prep and cook your cornbread once you’ve started pressure cooking the chili. you should have plenty of time to preheat oven, mix ingredients and cook cornbread while chili is burbling away in the IP.
Details
10
45-60