Vegetarian Chili
"Chili" is a popular stew from the state of Texas. It is a healthy dish high in proteins. https://www.youtube.com/watch?v=DocpZLSo1bY
Servings: 6 yield(s)
Ingredients
  • 1 tbsp. olive oil
  • 1 bay leaf
  • 1 medium onion
  • 2 stalks celery
  • 2 medium carrots
  • 2 bell peppers
  • 1 jalapeno pepper
  • 1 tsp. ground cumin
  • 3 cloves chopped garlic (or 1/2 tsp. garlic pd. )
  • 2 tbsp. oregano
  • 1/2 tsp. chipotle chilli pd. (or chilli pd.)
  • 1 large can (28 oz) can diced tomatoes (or 2 small cans )
  • 1 tbsp. red wine vinegar
  • 1 and 1/2 cups red kidney beans (cooked)
  • 1 19 oz can black beans (rinsed and drained)
  • 1 19 oz can pinto beans (rinsed and drained)
  • 2 cups vegetable broth (or water)
    • For Garnish
  • a little chopped cilantro
  • sliced avacados
  • few tortilla chips (or nachos)
  • a little sour cream (or Greek Yogurt)
  • a little cheddar cheese
Instructions
  1. On saute' function on your Instant Pot, heat some oil and add chopped onion. Stir well about 2 minutes, then add in the rest of the vegetables - diced carrots, celery, bell peppers, jalapeno and all of the spices. Cook until fragrant, about 5 to 10 minutes.
  2. Add water/broth and stir well. scraping up any pieces stuck to the bottom of the Instant Pot.
  3. Pour in the canned tomatoes with all of the juices and the cooked beans. At this point do not stir. Switch off saute mode.
  4. Cover the Pot and cook of manual pressure (HIGH) for 5 minutes.
  5. After it is done, switch off, release pressure and open the Instant Pot.
  6. Change to Soup mode and let the soup thicken about 5 to 10 minutes.
  7. Serve hot with any or all of the desired toppings.