Three-bean-vegan-chili is my recent obsession. It’s easy to make and tastes even better the next day. I recommend the instant pot recipe below because the flavors blend wonderfully and the instructions are so simple. But even over the stove, you’ll be happy you made it! Feel free to interchange different bean types, peppers, and toppings.
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🌱The Plant Killer
IG:
Ingredients:
-1 medium red onion, chopped
-1 large bell pepper, chopped
-1 medium jalapeno, chopped
-2 large sweet potatoes, chopped
-1 tbsp garlic, minced
-1 can (15 oz.) black beans
-1 can (15 oz.) kidney beans
-1 can (15 oz.) brown lentils
-1 can (15 oz.) oven-roasted tomatoes
-1.5 cups corn
– spices: 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, 3 tbsp chili powder, 3 tsp cumin, 1.5 tsp paprika, 1 tsp cayenne, 1.5 tsp oregano, 1 tsp basil
– 1 tbsp vegetable bouillon and 3 cups water (or 3 cups vegetable broth)
topping options: cilantro, avocado, green onions, chives, lime juice, vegan cheese, cashew sour cream*
Cashew Sour Cream Recipe:
-Blend on high 1.5 cups soaked cashews, 1 tbsp lemon juice, 3/4 tsp apple cider vinegar, 3/4 tsp salt.
Instant Pot
Instructions:
1. Place totality of ingredients in instant pot.
2. Close the lid and select “Pressure Cook” (high) then adjust to 12 minutes.
3. Release vent, and once valve has lowered remove the lid and serve with your favorite toppings or on top of rice or quinoa.
Stove Top
Instructions:
1. In a large pot over medium heat, sauté onions, peppers, jalapeño, and garlic with 2 tbsp of water for 3 minutes.
2. Add sweet potatoes and spices and cook covered for 5 minutes.
3. Add tomatoes, beans, corn, bouillon and water (or vegetable broth), and mix while bringing to a low boil or simmer. Cover for 30 minutes or until sweet potatoes are fork tender and the chili is thick.
4. Uncover and serve with your favorite toppings or distribute for food prep on top of rice or quinoa.
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#veganchili #foodprep #instantpotrecipes