by Chuck Underwood
My award-winning Best Damn Vegan Chili all dressed up for the Instant Pot. Same great flavor, only ready to eat in just a fraction of the time…
Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Servings 12 Course Soup/Stew
- 1 large onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 8 ounces seitan (optional) OR
- 2 cups cauliflower crumbles (optional) OR 8 ounces mushrooms (optional)
- 2 cups water
- 1/2 teaspoon garlic powder
- Museo Sans teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon chipotle chili powder (optional)
- 2 teaspoons ground cumin
- 1/4 cup chili powder
- 1 15 oz can low-sodium pinto beans
- 1 15 oz low-sodium kidney beans
- 1 15 no salt added tomato sauce
- 1 15 oz can diced fire-roasted tomatoes
- 1 6 oz can tomato paste
- 2 Tablespoons masa tamale flour
Chop all vegetables and add to the Instant Pot.
Lightly sauté vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened.
If using – add seitan, cauliflower crumbles, or mush- rooms for a meat substitute.
NOTE: All of these are optional, and you could just add another can of beans.
Add water and all spices except masa and stir well Mix in beans and stir well.
Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR.
Add lid to the Instant Pot and set to MANUAL mode for 10 minutes.
Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure.
ABOUT THE CHEF
Chuck Underwood is a Plant-Based Food Blogger who creates wholesome, plant-based Vegan Recipes that are not only healthy, but also have that same comfort food taste of the foods we all grew up with and love.
His popular blog BrandNewVegan has made several “Best Vegan Blog” lists over the years and currently has over 30,000 followers. He has a Certificate in Plant-Based Nutrition from Cornell University and has written several popular online cookbooks.
When he’s not in his kitchen, he’s most likely playing with his five year-old grandson or puttering in his Portland, OR garden. You can visit him at www.brandnewvegan.com or follow him on his Facebook Page at http://www.facebook.com/brandnewvegan.