Instant Pot Vegetarian Chili

easy, hearty, vegetarian chili

Servings: 4 people

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

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.