Classic Vegan Instant Pot Chili

I'm a huge fan of chili!  If you're a long time reader, you may recall that I have several variations of chili published here.

Sweet Potato Chili
Hearty Harvest Chili
Vegan Green Chili
Vegan Cincinnati Chili

This chili is classic style, with beans. I used TVP for the ground meat. It's a little saucy and has red kidney beans. I cooked this in my instant pot and it came together really quickly.

Classic Vegan Instant Pot Chili

1 TBS olive oil
1 large onion - diced
1 red pepper - trimmed, seeded, and diced
1 green pepper - trimmed, seeded, and diced
2 jalapenos - seeded, and minced
5 cloves garlic - minced

1/4 cup chili powder
1/2 TBS garlic powder
1/2 TBS black pepper
1.2 TBS sea salt
1 TBS smoked paprika
1 TBS oregano
1 TBS cumin
1 tsp cayenne pepper
46 oz Hot & Spicy V8
1 cup water
2 cups TVP
1 lb kidney beans -  rinsed, picked through, soaked overnight
2 14 oz cans diced fire roasted tomatoes with juice

In instant pot, add oil, press saute and allow to warm.  Add first 5 ingredients and saute until onions translucent.

Add rest of ingredients (no need to stir). Place lid on the instant pot and make sure valve is set to sealing.  Cook for 9 minutes, naturally release pressure.  Stir and taste to adjust seasonings.


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