Three-Bean Vegetarian Chili

By: I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.

Cuisine

Modern

Course

Main Course

Difficulty

Easy

Duration

more than 2 hours

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

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Prep Time

24 hour

Cook Time

50 min

Servings

8 servings

Ingredients

1 cup dried pinto beans
1 cup dried red beans
1 cup dried black beans
2 medium white onions
2 medium red bell peppers
2 stalks celery
1 can diced tomatoes
1 can tomato sauce
1/4 cup chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
3 cups vegetable broth
1 cup Water

Instructions

Place all ingredients in the Instant Pot®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.

Notes