It’s chili time, folks! We hope you enjoy spoonful after spoonful of this chili, which is loaded with fragrant spices and a plant-based ingredients. The interplay of flavors and textures is something out of this world, and they come together quickly in the Instant Pot. It’s such a great kitchen tool!
- Prep Time:15m
- Cook Time:30m
- Total Time:45m
- 2 tbsp. extra virgin olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 (15 oz) can red kidney beans, rinsed and drained
- 1 c canned or frozen corn
- 2 c low-sodium vegetable broth
- 1 (14.5 oz) can low-sodium diced tomatoes
- 3 tbsp. tomato paste
- 3 tbsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- pinch of curry powder (optional for extra pizzazz and wow factor)
- Select the Sauté option on the Instant Pot and warm the olive oil in there.
- Once the display reads Hot add the onions, celery, garlic, and carrots and cook until they are tender (about 3-5 minutes).
- Add the remaining ingredients to the Instant Pot and press the Cancel button on the Instant Pot.
- Secure the lid on the pot and turn the pressure release valve to the Sealing position. Press Manual and set the Instant Pot on High pressure for +2 minutes. Allow this cycle to complete and then let it sit without doing anything for 10 minutes to allow the pressure to naturally release.
- Using an oven mitt for protection, release any remaining pressure by turning the pressure release valve to the Venting position.
- The Instant Pot will automatically switch to the Keep Warm setting until you shut it off.
- Spoon your chili into bowls and enjoy! Top with some freshly chopped scallions if you want to get fancy.