Three-Bean Vegan Chili

I have been making some version of this vegan chili for at least a decade since my friend Lynn shared it with me. What really makes it are the mushrooms—their earthy flavor and meaty texture really add another dimension to the chili. Although this recipe has far more ingredients than some of the other recipes in this book, the effect is beautiful in a glass jar and worth the trip to the store to gather each ingredient. Jar Size: 4 cups

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, chili powder, contributed, cook 40 min, diced dried mushrooms, dried black beans, dried carrots, dried celery, dried garlic, dried onion, easy, gluten free, great northern, ground cumin, main course, modern, Pamela Ellgen, pinto beans, prep 5 min, pressure cook, sea salt, smoked paprika, sundried tomatoes, vegan, vegetable broth, vegetarian

Prep Time

5 min

Cook Time

40 min

Servings

6 servings

Ingredients

2 tablespoons chili powder
1 tablespoon smoked paprika
1/2 tablespoon ground cumin
1 teaspoon dried garlic
1/2 teaspoon sea salt
1/3 cup dried onion
2 tablespoons dried celery
2 tablespoons dried carrots
2 tablespoons diced dried mushrooms
2 tablespoons sundried tomatoes
1/2 cup dried black beans
1/2 cup pinto beans
1/2 cup great northern
6 cups vegetable broth

Instructions

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Coo or Manualk on High for 40 minutes. Allow the steam pressure to release naturally for 20 minutes, then release any remaining pressure manually.

Notes

Ingredient Tip: The three beans used in this chili cook at roughly the same rate. If you want to swap any of these beans for another, choose one that cooks in roughly the same amount of time, such as navy beans. If you use kidney beans, know that they cook more quickly, in about 15 to 20 minutes, so they may be slightly overdone and falling apart.

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