Our Plant Based Chili in the Instant Pot. Super healthy, WFPB chili in the instant pot. Ready in about an hour. This chili is so simple, uses inexpensive ingredients and can be stored in the freezer if you somehow end up with too much chili.
Ingredients:
1 Tablespoon Olive Oil
1 Carrot (you can use more if you want a sweeter tasting chili)
1 Rib of Celery
1 Onion
1 Red Bell Pepper
1 Jalapeno (optional)
4 or more cloves of Garlic (we used 7)
2 1/2 Cups Veggie Broth:
1 Cup Dried Kidney Beans
1 Cup Dried Pinto Beans (we used Black Beans as we were out of Pintos)
1/2 Dried Lentils
28 oz can of Crushed Tomatoes
14.5 oz can of Diced Tomatoes
2 Tablespoons Chili Powder
2 Tablespoons Ground Cumin
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1 Tablespoon Dried Thyme
2 Tablespoons Nutritional Yeast:
1/2 teaspoon Ground Black Pepper
1 Tablespoon Liquid Smoke:
2 Cups Fresh Spinach
Tofu Crumbles:
Instant Pot:
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