Instant Pot Vegan Three Bean Chili
Vegan Three Bean Chili — this ultimate one-pot comfort meal made in Instant Pot is just what you need to warm you up as the weather drops! With bold Mexican flavors and a creamy texture, all you need is 15 minutes for the most effortless meal!
Ingredients
- 1 1/2 can beans , any kind, I used three-bean blend, approx. 24 oz
- 1 medium onions , chopped
- 2 tbsp tender cilantro stems , chopped
- 1/2 cup mixed color bell peppers , chopped
- 1/2 cup corn , fresh or canned
- 1/2 can san marzano tomatoes , or any tomatoes, approx. 8 oz.
- 1 tbsp tomato paste
- 2 tbsp avocado oil , or use any oil
- 2 tsp green chilies , minced
- 4 cloves garlic , minced
- 2 pc bay leaves
- 3 tbsp cilantro , chopped
- 1 tsp red chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 2 1/2 tsp cumin powder
- 2 1/2 cups water
- salt , to taste
Toppings:
- avocados , slices
- lemon
- sour cream , or coconut yogurt
- microgreens
- sweet peppers , finely chopped
- onions , finely chopped
- cilantro , finely chopped
- tortilla chips
Instructions
-
In your Instant Pot, heat oil on sauté mode. Add in your garlic, green chili, onion, and bay leaves, sautéing for 2 minutes until translucent.
-
Add in your cilantro stems, corn, and bell peppers. Sauté for a minute. Add in the tomatoes and tomato paste and all your other spices, sautéing for 2 minutes.
-
Add in your beans and water. I like to rinse my canned beans under cold water a few times before using. Mix well and cook for 10 minutes on high in manual mode and then quick release after 5 minutes.
-
Open the InstaPot and give the chili a good mix. Use an immersion blender to coarsely blend the chili to help thicken the consistency, while still keeping some texture. Blend to your desired consistency and mix in your cilantro leaves. Don’t over blend just 2 pulses should be good.
-
Your chili is ready! Garnish with toppings and enjoy as-is or with some rice!