Three-Bean Vegan Chili

By: Pamela Ellgen

Three-Bean Vegan Chili
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
40 min

serving icon 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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