We've been making this vegetarian chili for several weeks now, and have altered it to our tastes. It's super satisfying, especially with vegan cornbread. Makes a lot, it'd be great if you are having people over or need to feed a crowd. With the instant pot you can set this up ahead and have dinner just about ready when you get home or when you are done doing something else.
Place into the instant pot:
1 onion diced
3 cloves garlic, chopped
3 stalks celery, chopped
3 carrots, diced
2 green bell peppers, cut into large chunks
1 jalapeno, seeds removed, diced into small pieces
1 can chopped tomato
28 oz can of pureed tomato
1-2 C water
1 TB salt
1 tsp ground cumin
2 tsp oregano
1 -3 tsp chili powder
Pressure cook at high pressure for 15 minutes. I like the instant pot's keep warm function. You could also slow cook this all day long if you don't have an instant pot.
Once it's finished cooking, add, and stir:
2-3 C cooked beans: I use canned (and drained) kidney beans and home cooked pinto beans (we cook and freeze these ahead)
1/2 C chopped cilantro
1 C frozen corn
Let the heat of the soup warm up the beans and corn. Once it's warmed through, serve with cornbread.
3.08.2020
vegan corn bread (w wheat and cornflour)
1.25 C flour
1 C cornmeal or cornflour
1/3 C sugar (up to 1/2 C sugar if you want it sweet)
0.5 tsp salt
1.5 tsp baking powder
1.25 C almond milk
1/3 C avocado oil
1 tsp applecider vinegar (to get the most lift and excellent texture
8x8 pan. bake at 400 F for 20-25 minutes.
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