Instant Pot Vegetarian Chili
Winter is my least favorite season, but eating good food during this season makes it more tolerable. I love making chili during the winter; it is protein packed, hearty, and flavorful. It is also an easy 1 pot meal that is quick to make after a busy work day. I like to use an assortment of dry beans that I found from Costco. Hope you enjoy it and stay warm this winter.
Instant Pot Vegetarian Chili
easy, hearty, vegetarian chili
Servings: 4 people
Equipment
- instant pot
Ingredients
- 4 cups chopped veggies I like to add bell pepper, zucchini, carrots, sweet potatoes, and corn
- 2 cups dry beans (soaked for at least 8 hours) OR 2.5 cups canned beans. I use an assortment of beans and lentils.
- 2 cups tomato sauce OR enchilada sauce
- 2 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp asafetida (hing)
- 2 tsp taco seasoning
- 2 tsp chipotle chili seasoning
- 1 tsp smoked paprika adjust according to preference of smokey taste
- 1 tsp cumin powder
- 2 tbsp brown sugar
- 1 tsp chili lime seasoning if you do not have, add 2 tsp lemon juice
- 1 tsp red pepper or cayenne pepper adjust to taste
- 1 tsp salt adjust ot taste
- 1.5 cup water
Instructions
- Set instant pot in sauté mode.
- Add the oil. When oil warms up, add in cumin seeds and then hing.
- Add in all the veggies and stir around.
- Add in all the spices and sugar. Mix around.
- Add in beans and water.
- Set instant pot in high pressure mode for 12 mins (if using dry beans) and 6 mins (if using canned beans). Keep instant pot in the "keep warm" for 10 mins and then release pressure.
- Top with fresh cilantro, avocado, sour cream, or cheese.
- Say a prayer of gratitude and enjoy.