Instant Pot Vegan Black Bean Chili
Packed with protein, fiber, and essential nutrients, this dish is not only delicious but also incredibly beneficial for your health.
Servings 8
Equipment
- 1 Instant Pot
Ingredients
- 2 cans black beans 15 oz.
- 1 can kidney beans 15 oz.
- 1 can diced tomatoes 28 oz.
- 2 cups diced carrots
- 2 cups diced sweet peppers
- 1 cup diced white onion
- 1 tbsp minced garlic
- 2 1/2 cups vegetable broth
- 1/2 cup water
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp paprika
- 1/4 tsp black pepper
- 2 cups fresh chopped tomatoes optional
- 1 cup fresh parsley optional
- 2 cups cooked jasmine rice
Instructions
- Prepare Ingredients: Begin by rinsing, and draining the beans. Then, dice the peppers, carrots, and onion as instructed.
- Saute Vegetables: Switch on the Saute mode on your Instant Pot. Add ½ cup of vegetable broth and cook the diced onions for a few minutes until softened. Next, add the minced garlic, carrots, and diced peppers, allowing them to cook for an additional two minutes.
- Seasoning: Stir in all the spices. Once combined, turn off the Saute mode.
- Add Ingredients to Instant Pot: Pour in the remaining 2 ½ cups of vegetable broth, along with the diced tomatoes, and beans. Give everything a good stir to ensure all ingredients are well incorporated.
- Pressure Cook: Lock the lid of the Instant Pot in place and set the timer to 5 minutes on high pressure.
- Natural Release: Once the Instant Pot timer beeps, allow for a 5-minute natural release before manually releasing any remaining pressure.
- Combine Ingredients: After releasing the pressure, stir in the parsley and diced fresh tomatoes until evenly distributed. Let the mixture cool for 5 minutes before serving.
- Serve or Store: Enjoy your Instant Pot Vegan Black Bean Chili immediately, or store it in containers for convenient meals throughout the week.
Notes
You could always substitute the spices for a pre-portion chili seasoning packet.