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

  1. Chop all vegetables and add to Instant Pot
  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
  3. 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.
  4. Add water and all spices except Masa and stir well.
  5. Mix in beans and stir well.
  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
  7. 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.
  8. Stir in tomato paste, add any last minute garnishes and Masa flour.
  9. Let rest for 10 minutes to thicken, stirring occasionally.

TIPS

  1. Cauliflower Crumble Recipe:  Only use soy sauce to spice, nothing else.
  2. 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/

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