PP Damn Instant Pot Vegan Chili
Chef: Chuck Underwood
Makes: 12 Servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS
- 1 large chopped onion
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 8 oz Seitan optional ~OR~ 2 c cauliflower crumbles
- 8 oz mushroom sliced
- 2 c water
- ½ t garlic powder
- ½ t black pepper
- 1 t paprika
- 1 t oregano
- 1 t chipotle chili powder optional
- 2 t ground cumin
- ¼ c chili powder
- 1 15 oz can pinto beans low sodium
- 1 15 oz can kidney beans low sodium
- 1 8 oz can tomato sauce low sodium
- 1 15 oz can diced tomatoes (fire roasted)
- 1 6 oz can tomato paste
- 2 T Masa Tamale Flour
DIRECTIONS
- Chop all vegetables and add to Instant Pot
- Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
- If using – add seitan, cauliflower crumbles, or mushrooms for a meat substitute. Note: All of these are optional and you could just add another can of beans.
- Add water and all spices except Masa and stir well.
- Mix in beans and stir well.
- Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
- Add lid to Instant Pot and set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure.
- Stir in tomato paste, add any last minute garnishes and Masa flour.
- Let rest for 10 minutes to thicken, stirring occasionally.
TIPS
- Cauliflower Crumble Recipe: Only use soy sauce to spice, nothing else.
- Garnish with pickled jalapenos, green onions, or my Green Chili Sour Cream.
Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"! Connect Chuck Underwood at:
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/