Another quick and easy vegan recipe for the books! And I would have made a stove top version (almost did) but I couldn’t pass up a great deal on Amazon to get my first Instant Pot. I ordered it just after the Thanksgiving holiday and I’ve been testing out new recipes on my family ever since. No Instant Pot? No problem! Follow the recipe below but be sure to stir your chili occasionally once you get it in the pot.
Ingredients List…
I used a variety of ingredients for this recipe but could easily swap them for equally great substitutes. For instance, instead of veggie crumbles use chopped cauliflower, use homemade lentil beans in place of organic canned kidney beans and use just about any tomatoes you have on hand, just as long as you have enough of them. No kidding, I don’t like complicated recipes or one-of-a-kind ingredients that require specialty shopping.
For this recipe you’ll need:
16 oz. frozen corn
20 oz. beef-less crumbles or one head of cauliflower (chopped finely or run through a food processor)
3 (15.5 oz.) cans organic kidney beans (rinsed and drained)
6 tomatoes (rinsed and chopped)
1 sweet onion (chopped)
1 med sized green pepper (chopped)
1/2 small jalapeño (seeded and chopped)
3 small garlic cloves (chopped)
3-4 cups of filtered water
1 tbsp unrefined organic coconut oil
choice of spices
Optional Ingredients…
Some optional ingredients for toppings include:
1/2 onion (chopped small)
avocado (diced)
vegan shredded mozzarella
jalapeno (chopped small)
vegan crackers of choice
TVG’s Recipe…
Below is the step by step recipe I created but feel free to adjust to your needs. Don’t like spicy chili? Stay away from the cayenne pepper (the diced jalapeno will not make it spicy – I promise). I love for people to enjoy their food and make it to their liking. If you follow the recipe all the way through let me know what you think!
Prep everything…
This recipe moves fast so prep everything before starting. Even if you aren’t using an Instant Pot for this you’ll want to have all of your ingredients ready to go to avoid any mishaps.
Sauté…
Set your Instant Pot to sauté (low for 5 minutes) and sauté onions, jalapeño, garlic and green pepper with the coconut oil. You’ll want to turn this over a couple of times to get everything coated in the coconut oil. Once the timer goes off stir in frozen corn. If using a stove top transfer to a stock pot.
Add…
Add kidney beans and then beef-less crumbles or cauliflower – whichever you chose. This is also the time to add all the spices. And some honesty for the world…I don’t measure spices. So guilty! Because we are adding water to this you can get away with 1/2 tsp – 1 tsp of each seasoning. I highly recommend you taste test once you add the water. I used:
cumin
parsley
garlic powder
garlic salt
paprika (at least 1 tsp)
freshly ground black pepper (sparingly)
cayenne pepper – sparingly
Add the chopped tomatoes on top and then the filtered water. Set your Instant Pot to Bean/Chili for 20 minutes. Don’t forget the pressure release valve before opening the lid. If using a stove top, stir occasionally on medium heat level.
Top it off…
Toppings are my favorite part because everyone can have their pick. My kids choose everything from water crackers (aka oyster crackers) to multi-grain tortilla chips and vegan mozzarella shreds. It’s fun to let everyone kind of do their own thing to personalize their meal. My husband added freshly chopped jalapeño, onion, avocado and crackers to his! So you see there really is no wrong way to do it.