Instant Pot Three Bean Veggie Chili

It’s always been a goal of mine to have a recipe I’m known for. You know what I’m talking about, right? Maybe around the holidays or for a party, someone is talking about menu ideas and someone else chimes in with ‘oh you have to have Marsha’s apple pie. Have you ever had her pie? It’s delicious.’ That’s the kind of legacy I want this recipe to have. Talk-about-it-when-I’m-not-around type good. Except, I want to be Marsha (not literally, I’m Amy and I’m good with that, but for the sake of the analogy) and I want to replace the apple pie with chili.
Chili just feels like a staple; cozy, warm, low maintenance – it shows up every year around the same time, ushering in cooler seasons and hearty meals. So I’m here to make my mark in the chili world – with three different beans, spices, vegetables, and all the garlic I can justify (which is a lot). I can’t claim this recipe as well-known or award-winning yet, but give it time. We all have pipe dreams.
We’re really taking this easy meal to a whole other level of simplicity by adding in the Instant Pot. One vessel, and only about 30 minutes from prep to finish? As if you needed more reason to love chili.
Chop your veggies. Add grapeseed oil to the bottom of your Instant Pot and press the ‘saute’ button. Once hot, cook veggies for about 5-7 minutes, stirring occasionally. Then add beans, crushed tomatoes, sauce, paste, and spices. Press ‘manual’ and cook on high for 15 minutes. Release steam and let sit for 5 minutes.
Spoon out, add toppings, enjoy!
(Really regretting this whole post as I realize that this chili recipe that was supposed to be ‘my thing’ has now become ‘Internet’s thing.’ Just let me know if anyone asks you to bring it to a Christmas party)
Three Bean Veggie Chili Ingredients -1 T grapeseed oil
-1 white onion, chopped
-2 bell peppers, seeded and chopped (I used yellow and red because they were on sale, but any color will work)
-1 jalapeno pepper, seeded and chopped
-6 large cloves of garlic, chopped
-(3) 15 oz can or bags of beans (I used black, kidney, and navy)
-(1) 3 oz can organic unsalted tomato paste
-(1) 15 oz can organic unsalted tomato sauce
-(1) 15 oz can organic unsalted diced tomatoes
(1) 28 oz can organic unsalted crushed tomatoes
-2 T chili powder
-2 T garlic powder
-1.5 T Jane’s Krazy Mixed Up Salt
-1.5 t smoked paprika
-1/4 t cumin
-a pinch of cinnamon
-2 pinches of coconut sugar
Toppings (optional, but delicious):
-avocado, chopped
-pickled jalapenos
-green onions, chopped
-cilantro, chopped
-vegan sour cream

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