1 cup of dried kidney beans
2 bell peppers
1 large onion
4 cloves of garlic
1 can of diced tomatoes
1 cup of corn kernels
2 tablespoons of chili powder
1 teaspoon of cumin
1 teaspoon of oregano
Salt and pepper to taste
2 cups of vegetable broth
1 cup of vegan cheese (optional)Learn more
🌱 Hearty Vegan Instant Pot Chili Recipe
Hearty Vegan Instant Pot Chili
You will need:
1 cup of dried kidney beans
2 bell peppers
1 large onion
4 cloves of garlic
1 can of diced tomatoes
1 cup of corn kernels
2 tablespoons of chili powder
1 teaspoon of cumin
1 teaspoon of oregano
Salt and pepper to taste
2 cups of vegetable broth
1 cup of vegan cheese (optional)
Instructions
- First, prepare the kidney beans. They need to be soaked overnight, or for at least 8 hours, to soften them and reduce their cooking time.
- While the beans are soaking, chop the bell peppers and onion into small pieces, and mince the garlic. This will add a lot of flavor to the chili.
- When the beans are ready, set your Instant Pot to 'Sauté' mode. Add the chopped vegetables and garlic, and sauté until they're soft and fragrant.
- Next, add the soaked and drained beans, along with the diced tomatoes, corn, chili powder, cumin, oregano, and a pinch of salt and pepper. Pour in the vegetable broth, which will help everything cook evenly and add even more flavor.
- Close the lid of the Instant Pot and set it to 'Pressure Cook' mode. Set the timer for 45 minutes. This should be enough time for the beans to cook thoroughly and for all the flavors to meld together.
- After the cooking time is up, let the pressure release naturally for about 10 minutes. Then, use the quick release function to let out any remaining pressure. Be careful when you do this, as the steam can be hot.
- Finally, ladle the chili into bowls and serve it hot. If you like, you can top it with some vegan cheese for extra creaminess and flavor. Enjoy your hearty vegan Instant Pot chili!
Notes
This chili is perfect for meal prep, as it keeps well in the fridge for up to a week. It's also freezer-friendly, so you can make a big batch and freeze portions for later.
Embrace the flavors of plant-based goodness with our hearty Vegan Instant Pot Chili. This robust and satisfying dish is not only easy to prepare, but it's also loaded with a powerhouse of nutrients. Whether you're a seasoned vegan or just exploring plant-based options, this recipe is a surefire way to impress your taste buds.
One of the greatest advantages of this chili is its versatility. You can easily modify it to suit your preferences. Fancy a bit more heat? Add a dash more chili powder. Want to make it even heartier? Throw in some extra veggies. And if you're a fan of a cheesy finish, our optional vegan cheese topping adds a delightful creamy touch.
But the real beauty of this dish lies in its simplicity. All you need is an Instant Pot and a handful of wholesome ingredients. The magic begins when you combine kidney beans, bell peppers, onions, garlic, corn, and a medley of spices in the pot. A few simple steps later, you're rewarded with a steaming, aromatic pot of chili that's bursting with flavor and packed with protein and fiber.
Looking for more vegan Instant Pot inspiration? Check out these 7 Scrumptious Vegan Instant Pot Recipes for Hassle-Free Cooking. And if you're a fan of slow-cooked meals, don't miss our collection of Delicious and Easy Vegan Crockpot Recipes for Busy Days.
And if you're planning a camping trip, why not take your vegan cooking outdoors? Discover the best meals our community has prepared over a campfire and get inspired to create your own. Or explore some of our favorite one-pot vegan camping meals for a fuss-free outdoor feast.
Remember, vegan cooking is about more than just leaving out animal products. It's a celebration of nature's bounty and the incredible flavors, textures, and aromas that plant-based ingredients can offer. So why wait? Dive into the world of vegan cuisine with our Hearty Vegan Instant Pot Chili and discover how delicious and satisfying vegan food can be!
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