I know that I have a winning recipe when my husband takes the food on his own, eats it, proclaims it good and goes back for more.
You see, my husband has not been a plant-eater for that long – only a few years. He still likes the more traditional and meatier-type things where I will go for the more vegetable heavy food. So when it comes to chili we part ways. However, I want him to eat more beans so I make the chili his way and then add more to it. Rick does not like tomatoes in his chili. When I mentioned this to Steve Sando of Rancho Gordo, his comment was “smart man”. No comment from me on this but I make Rick vegan chili that he will eat.
This time I had a lot of already cooked kidney beans and some cooked black beans to work with. The chili took only 3 minutes to cook and was quite tasty. The spices are what make it work so feel free to adjust them to your taste. I make it for a mild to medium palate. If you like things hot, you know what to do.
If you are me, you will add some diced regular or fire roasted tomatoes and tomato paste and then top it with a lot of cilantro and/or avocado.
If you are Rick, you are going to see what kind of vegan cheese is around and sprinkle that on top. (Some habits stick with you.)
I hope that you enjoy this even with the not so pretty photo.
The Simplest and Tastiest Instant Pot Vegan Chili
Ingredients
- 1 medium onion diced
- 3 to 4 cloves garlic minced
- 1/3 to ½ package Tofurky ground beef style
- 2 tablespoons mild chili powder
- 1 to 2 teaspoons chili spice blend of cumin, chili powder, oregano or any blend like this
- Pinch of cayenne optional
- ½ cup vegetable broth or water
- 1 cup cooked kidney beans
- 1 cup cooked black beans
Instructions
- Add the onion to the pressure cooker set on saute or over medium heat. Saute for a minute or two.
- Add the garlic and saute one more minute.
- Add the Tofurky and chili powder and chili spice and stir well.
- Turn off saute and add the liquid to the recipe. Add the beans.
- Lock on the lid and set the pot to high pressure for 3 minutes.
- When time is up you can let it do a natural release or do a quick release. Either way the dish is fully cooked.
- Adjust seasonings as you like.
What is the best model of Instant Pot? I’m not interested in making yogurt.
Why would one want to use cooked beans in an Instant Pot? Isn’t one of the main perks of using an Instant Pot tapping its ability to **quickly** cook non-cooked beans? Moreover, on any of your amazing recipes, how much more time should one add if they are cooking with soaked overnight beans? Thanks in advance!
I had already cooked the beans and stored them in the freezer which is why I used them. Of course you can use dry beans, or even better in my opinion use soaked beans to make chili
If you use soaked beans you are likely to need 6 to 8 minutes at pressure with natural release if using a standard black, white, pinto or kidney bean, and which other ingredients you use.
Why did you buy an INSTANT POT.? I ask because I have a pressure cooker. I would like to by a instant pot,but I feel wasteful.
I already had a stovetop pressure cooker, but my Electrolux induction cooktop broke down, so was a good excuse to buy an Instant Pot. Love the instant pot because it presets and I can walk away. With the stovetop PC, I have to be around to keep an eye on it. In comparison, I think the stovetop one is more powerful, gets hotter, sometimes burns my food, works faster. The Instant Pot can also be a slow cooker, rice cooker, etc. One disadvantage of the Instant Pot is that unless you want to wait for natural release, the release valve releases a lot of steam, whereas I release the pressure on my stovetop PC by running cold water on the top rim.
Do you drain your beans from the can?
I don’t drain the beans if I’m using them in soup. I do drain black beans when adding to a salad or salsa. Just think In terms of , do I need this liquid in this recipe.
Sounds great. Vegan chili and Mexican food is the BEST.