This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions.
Provided by danmann
Categories Everyday Cooking Vegan
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.
- Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 327 calories, Carbohydrate 53.4 g, Fat 6.7 g, Fiber 14.8 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 1668.4 mg, Sugar 6.5 g
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