Instant Pot Vegan Chili
I discovered this recipe on the Forks Over Knives websitein 2020. The original recipe is an 30 minute from start to table chili that quickly became a regular on my table. There is nothing better than a delicious recipe that can be put together so quickly after a long day of work.
Over time, I have adjusted the seasonings somewhat to accommodate my tastes.
NOTES
The original recipe uses fresh chopped vegetables. I’ve swapped them for frozen to save time and because I know frozen offers vegetables at their peak.
i use Hershey's Special Dark Cocoa because it type I typically keep in stock, however a Mexican cocoa powder would be a better choice if you have it
Sources for Heirloom and Heritage Beans: Fifth Crow Farm, Sheridan Acres, Rancho Gordo,
Maine Grains Pinto Beans, Rancho Gordo’s Vaquero Bean, Rancho Gordo Santa Maria Pinquito Bean, Maine Grains Jacobs Cattle Beans,
Ingredients
1½ cups frozen diced onions
1½ cups frozen diced green peppers
3 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons cocoa powder
2 teaspoons Better Than Bouillon Sautéed Onion Base
4 cloves garlic, minced
2 cups dry beans (see note)
2 14-oz. can diced tomatoes, undrained
1 teaspoon liquid smoke
2 cup water
Sea salt, to taste
Freshly ground black pepper, to taste
Directions
Saute onions and peppers in the instant pot. Add minced garlic, chili powder, oregano, cumin, cinnamon, cocoa, and bouillon base and cook for 1 minute.
Add beans, tomatoes, liquid smoke, and water to the pot.
Close and lock the lid. Set the valve on the lid to Sealing. Select the Pressure Cook function with High Pressure.
Set the time to 35 minutes.
When the cooking cycle ends, press Cancel. Allow the pot to cool and release pressure naturally, at least 10 minutes.
Serve with Mexican Crema and slices of avocado.