Vegan Chili Recipe

Vegan Chili Recipe

By: Megan

 Chili is one of my favorite foods whether it is winter or not. I have a few different recipes for how I make my chili, but this one is using a lot of beans. I love to top this chili with the simple truth plant-based sour cream, plant-based cheddar cheese, and Fritos.
Ingredients
1-15.5 ounce bag Hurst Hambeens
1/2 a small Vidalia onion
1/2 green pepper
5 cups water
5 teaspoons Vegetable Boullion
2 tablespoons minced garlic
1 cup Picante salsa
1 can pumpkin puree
2 & 1/2 Tablespoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 Tablespoon Badia Seasoning
Instructions
1. Chop onion and pepper and saute in an Instant Pot until onions are translucent
2. Add in water and vegetable boullion
3. Rinse beans and add to the pot.
4. Put lid on Instant Pot and set to Soup/Stew Mode
5. Turn on to sealing and set for 30 minutes
6. After cooking for 30 minutes, let the Instant pot automatically pressure release
7. After the pressure release, add in garlic, salsa, and seasonings
8. Let the chili cook for an additional 10 minutes.
Eat with cornbread or put over fries and cheese for chili cheese fries.

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