August 7, 2018

Instant Pot Vegetarian Chili

Vegetarian Chili

  • 1 tablespoon canola oil
  • 1 teaspoon cumin seeds
  • 2 cups chopped onions
  • 1 tablespoon minced garlic
  • 3 1/2 cups vegetable stock
  • 2/3 cup soaked dried black beans
  • 2/3 cup soaked dried pinto beans
  • 2/3 cup dried red beans
  • 3/4 cup chopped carrots
  • 1/4 cup chopped celery
  • 1 chopped red bell pepper
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons oregano
  • 1 1/2 teaspoons cumin powder
  • 1 teaspoon paprika
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1 can diced tomatoes
  • 1 can tomato sauce
Cooking Directions
  1. Using the saute setting heat the oil and add cumin seeds, onion, and garlic. Saute until onions begin to caramelize.
  2. Add the vegetable stock, then the next 12 ingredients.
  3. Cook on high pressure for 12 minutes.
  4. Do a natural release.
  5. Add the tomato sauce and diced tomatoes. On the saute setting cook for another 5 minutes.
  6. Add salt and top with cilantro.

  • I found this is more of a beans dish, than a chili. Also it needs a lot of salt, and possibly more heat. 
  • I think if I made it again I would add some crushed red pepper. 
  • The large chunks of tomatoes weren't loved in my house. 
  • I might modify in order that fresh tomatoes are used and put in before the pressure setting. 
  • I always soak my beans for the Instant Pot. They come out much better. The one time I didn't they were too firm for my taste. 
Adapted from Instant Pot Cookbook by Monet Chapin. 

1 comment:

  1. We adore chili! This looks very comforting and delicious. I too like to soak beans before dumping them in my pressure cooker unless I am really in a hurry. Thanks for sharing, Ann.


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