Black Bean Mushroom Chili


  • 3 cups onion
  • 8 cloves garlic
  • 2 pounds mushrooms
  • 29 ounce Fire Roasted Tomatoes
  • 16 ounces corn
  • 46.5 onces black beans
  • 1 tablespoon oregano
  • 1 tablespoon ground cumin
  • 1/2 tablespoon smoked paprika
  • 1/2 teaspoon ground chipotle powder
  • 1 cup oats
  • 1 cup nutritional yeast
  • 1 tablespoon salt-free seasoning
  • Using the Sauté function on the Instant Pot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking.
  • Add garlic and sauté for another minute of two.
  • Turn the sauté function off and add the remainder of the ingredients except for the corn and cook on high pressure for 6 minutes.
  • Release the pressure and stir in the corn and sprinkle with Faux Parmesan.
  • Place all ingredients in a dry blender or food processor fitted with the “S” blade and process until a powder. Will keep on the refrigerator for several months.
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