This is a super quick comforting fall (or any time of year) chili recipe.
This recipe makes about 8 servings.
Ingredients:
1 Cup No-beef broth
(or vegetable broth)
1 Cup TVP
1 Medium white onion diced
3 Cloves garlic minced
1 Red pepper diced
6-10 Padron peppers sliced thin
1 28oz can tomato sauce
2 14.5oz cans diced tomatos
1 14.5 oz can Kidney Beans
1 14.5 oz can Pinto Beans
1 14.5 oz can Black Beans
2 tsp. Smoked Paprika
2 tsp. Chili powder
1 tsp. Cumin
1 tsp. each Salt and Black Pepper
1 Tbsp. Fresh Cilantro
Vegan cheese, sour cream and green onions to garnish
Set Instant Pot to saute, add onion, garlic, red peppers and Padron peppers and saute for 3-5 minutes until fragrant and soft.
Next add remaining ingredients (except cilantro and garnish) place the lid on the Instant Pot set to "sealing" and set for 5 minutes.
When the time is up allow the pressure to release naturally for at least 5 minutes. Then quick release and remove the lid. Stir in the cilantro, and serve in bowls/or on nachos. You do you!
Garnish with the vegan cheese, sour cream and green onions.
ENJOY!!
If you try this recipe I'd love to hear and see your results. Be sure to tag me on Instagram @plantchefcooking .
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