This flavor-packed vegan chili with greens requires very little hands-on time, thanks to the Instant Pot. Plus, this recipe requires no oil. Serve up a big guilt-free bowl and enjoy the benefits of its warming comfort, heartiness, and fiber-filled goodness.______________________Plant Diversity: 9 different plants in this recipe (including kale topping)!
Prep Time10 minutesmins
Cook Time15 minutesmins
Sauté Time5 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Keyword: chili, instant pot
Servings: 8
Calories: 233.05kcal
Equipment
1 cutting board and chef's knife for prepping onion, garlic, and peppers
1 Instant Pot
Ingredients
Beans
¾cupdried pinto beans
¾cupdried red kidney beans
¾cupdried black beansor all one type of bean, or a mix of two
Veggies
1onionlarge
5garlic cloves
1red pepperor other peppers
1jalapeno pepperoptional
Spices
2tablespoonschili powder
2tablespoonscacao powder
2teaspoonscoriander
2teaspoonscumin
1teaspoonsmoked paprika
Liquids
124 ozstrained tomatoes jaror diced if you like chunky
Sort through the beans to remove any stones or other debris.Soak the beans covered in a couple inches of water for 8 hours (they can soak while you're at work, for example). This will help with digestion and reduce cooking time.
Chop the onion, peppers, and garlic.
Turn the Instant Pot on and push the Sauté button. Add the chopped onions, peppers, and garlic, stirring frequently until the onions are translucent. This should be done within 5 minutes. No need for oil, it will be hot enough to stir them around without. Turn the Instant Pot off once cooked.
Strain the beans.
Add the remaining ingredients, starting with the spices and ending with the beans.Set the Instant Pot to cook on manual mode for 15 minutes. Make sure it is sealed.
When the Instant Pot is done cooking, let it naturally release pressure. This takes about 20 minutes. You'll know it's ready when the float valve drops and you can open the Instant Pot.Warning: Open the lid away from you, so you keep your face out of the hot steam.
Stir the kale into each bowlful a couple minutes before eating. If all of the chili will be eaten at one meal, stir it into the pot instead. Add additional toppings, if desired.
Store any leftovers in jars or other sealed containers. Keep for a few days in the fridge or store in freezer safe containers and keep in the freezer for up to a few months.
Notes
Note: The time estimate above is not including the time an Instant Pot takes to naturally release pressure. This can be 20-30 minutes. What's nice is that this is hands-free time for you to do other things.The fiber estimate is including the kale topping (not other toppings).