pressure cooker vegetarian bean chili
This is a great "clean out" your fridge and pantry chili. It uses canned beans of your choice and all those veggies that need to be used up. The sky is the limit on this one.
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prep time
30 Min
cook time
15 Min
method
Pressure Cooker/Instant Pot
yield
8 serving(s)
Ingredients
- 3 cans beans, drained, I use pinto, black beans, and small red kidney beans (14.5 oz. each)
- 2 tablespoons avocado oil
- 1 large yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, 1/4 inch rounds
- 3 cloves garlic (large), minced
- 2 medium red bell peppers, chopped
- 1 medium green bell pepper, chopped
- 1 jalapeno, chopped (seeds and ribs removed)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper (if desired)
- salt, to taste
- 2 tablespoons tomato paste
- 1 can whole tomatoes (28 oz)
- 1 quart vegetable stock
- 1 cup frozen corn, thawed
- 1 cup frozen peas, thawed
- 1/4 cup fresh cilantro, chopped
- sour cream and grated cheese (optional)
How To Make pressure cooker vegetarian bean chili
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Step 1Place pressure on the saute setting and add the oil. Once hot, add the onion, celery, carrots, bell peppers, and garlic and cook until tender. Add the jalapeno, spices, and salt. Stir well.
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Step 2Change to pressure cook. Add the tomato paste, tomatoes, and vegetable stock along with the canned, drained beans.
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Step 3Pressure cook for approximately 10 -15 minutes and then let the cooker pressure release naturally. Open the lid and add the corn and peas to warm them up. Season to taste with salt and pepper. Garnish with fresh cilantro. Serve with sour cream and shredded cheese, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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