Vegan Chili

Weekends are always a whirlwind of activity as those are the days everyone is home all day and we plan all of our family outings. Days like this I love to have a quick, easy, dump & go type of meal to make. Most of these ingredients are even ones I normally have on hand at home. This simple quick meal is one that is a crowd pleaser with minimal effort to complete.

I used to swear by making my chili on the stove top, slow and steady and it brought out all the flavors. But, since having the Instapot I love the convenience of the being able to make this meal with minimal notice. I have found that I have not lost any flavors with this preparation, in fact they could be a little stronger in this process. This chili has the classic flavorings of most chilis and to balance out the chili powder and cumin I use cinnamon for a slightly sweet flavoring.

The most work you need to put into this meal is to dice the carrots, celery, and onion and to mince the garlic. Once these vegetables are minced dump the vegetables into your Instapot add a splash of vegetable broth and set the Instapot to sauté. Sauté until the onions are transparent.

Turn the sauté function off and add the beans, then the broth & Water. Next add the tomato (sauce & paste) , green chilis, and top with seasonings. Do not stir. Secure the lid on the Instapot and cook on high pressure for 40 minutes.

Once time is complete quick release the pressure (I like to place a dishtowel over the vent to capture the moisture, but be careful of the heat on the towel when done). When safety valve has dropped, remove lid, stir and serve. We love to top our chili with corn, vegan sour cream, and avocado (guacamole in a pinch).

Enjoy this healthy, hearty and quick meal any day of the week. I have found that this recipe is a great fix for a busy day when you still want a filling and healthy meal in a pinch.

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Vegan Chili

Makes Approximately 10 Servings

45 Minutes

Ingredients:

• 3 carrots (diced)

• 3 celery ribs (diced)

• 3 cloves garlic (minced)

• 1 onion (diced)

• 2 cups dried great northern beans

• 2 cups dried kidney beans

• 4 cups vegetable broth

• 1 can tomato paste

• 32 oz can of diced tomatoes

• 3 4.5 oz cans of green chiles

• 4 cups water

• 2 tsp oregano

• 1 tbsp chili powder

• 1 tbsp cinnamon

• 1 tsp salt

• 2 tsp cumin

Directions:

1. Sauté carrots, celery, garlic, and onion until onions are translucent

2. Pour in all remaining ingredients do not stir

3. Cook on high pressure for 40 minutes

4. Quick release pressure, I like to place a dish towel over the release valve to catch the moisture while venting.

5. Optional serve topped with diced avocado, roasted corn, and vegan sour cream as garnish.