Vegetarian Chili
Ingredients
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 2 cups chopped onions
- 1 tablespoon minced garlic
- 3 1/2 cups vegetable stock
- 2/3 cup soaked dried black beans
- 2/3 cup soaked dried pinto beans
- 2/3 cup dried red beans
- 3/4 cup chopped carrots
- 1/4 cup chopped celery
- 1 chopped red bell pepper
- 2 tablespoons chili powder
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 can diced tomatoes
- 1 can tomato sauce
- Using the saute setting heat the oil and add cumin seeds, onion, and garlic. Saute until onions begin to caramelize.
- Add the vegetable stock, then the next 12 ingredients.
- Cook on high pressure for 12 minutes.
- Do a natural release.
- Add the tomato sauce and diced tomatoes. On the saute setting cook for another 5 minutes.
- Add salt and top with cilantro.
- I found this is more of a beans dish, than a chili. Also it needs a lot of salt, and possibly more heat.
- I think if I made it again I would add some crushed red pepper.
- The large chunks of tomatoes weren't loved in my house.
- I might modify in order that fresh tomatoes are used and put in before the pressure setting.
- I always soak my beans for the Instant Pot. They come out much better. The one time I didn't they were too firm for my taste.