This chili recipe is simple because all the ingredients just go into your Instant Pot or slow cooker and it’s done! I love to make this chili for lunch all week and my favorite way to eat it is with corn chips.
This recipe is adapted from The Simple Veganista:
Here are my changes:
add 1 14oz can of tomato sauce
use 1 14 oz can of pinto beans instead of kidney beans
add an extra 1/2 cup of water
and substitute the spices for these:
1/2 cup chili powder
2 tsp onion powder
1/2 tsp garlic powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cayenne pepper
1 1/2 tsp salt
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