This recipe is a great place to start if you’re new to a plant base diet. This easy dump and go recipe can be done is an Instant Pot, slow cooker or on the stove. Put what you want in it and leave out anything you don’t. This Chili is delicious and high in protein. Have fun and make it your own.
Instant Pot Vegan Chili
• 1 package of Trader Joe’s Meatless Beef
• 1 cup of Quinoa
• 1 tbsp Olive Oil
• 1 large onion
• 3 cloves of Garlic
• 1 Green Bell Pepper
• 1 (28 oz) Can of Dice Tomatoes or Fire Roast
• 1 (8 oz) Can of Tomato sauce
• 1 can of Red Kidney Beans
• 1 can of Black Beans
• 3 Cups of Vegetable broth
• 1 1/2 Tbsp of Chili powder
• 1 ½ Tbsp of Cumin
• 2 Tbsp of Smoked Paprika
• 2 Bay Leaves
• 1 tsp of Ground Coriander
• 1-2 tsp of salt ( to taste)
• 1 ½ tsp of Red Pepper Flakes
Instructions
1. Turn Instant Pot on Saute, once hot add 1 Tbsp of oil, add onion and green pepper to soften. Add Garlic and continue to cook for another minute or two.
2. Add the remaining ingredients to the Instant pot. Seal and set on manual to cook for 10 mins. Once the 10 mins is done, allow to naturally vent for 10 mins.
3. Stir and taste at this point and adjust your seasoning to your taste. I like to add black pepper. Remove the Bay Leaves.
4. Serve with Cilantro, Avocados, fresh jalapeno, vegan sour cream, lime, corn chips or tortilla and a squeeze of lime.
Tips: If you don’t have Trader Joe’s beefless crumbles, use any other, frozen or fresh or even TVP (Texture Vegetable Protein).
Try different beans, whichever are you favourites, you can use dry beans just add more cooking time and you may need to increase the liquid.
If you don’t have can or boxed Vegetable broth use Bouillon cubes.
Make this recipe yours!
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