6. 3 Bean Vegan Chili

Ingredients:

• extra virgin olive oil
• onion
• celery
• carrots
• canned beans (black, kidney, and pinto beans)
• canned diced tomatoes
• vegetable stock
• tomato paste
• frozen corn (or canned corn)
• chili powder
• salt and pepper
• bay leaf

Instructions:

1. Set Instant Pot to Sauté; add OLIVE OIL; heat until shimmering (about 2 minutes).
2. Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
3. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES (with juices), TOMATO PASTE, CORN, and SEASONINGS.
4. Close and lock lid; set pressure release valve to “sealing” position; set Manual timer to 15 minutes and allow natural pressure to fully release on its own (about 15 minutes) before opening the lid.
5. Serve warm.

1. In a 3.5 quart soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
3. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, , TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
4. Bring just to a boil, then reduce heat to low; cover, and simmer up to 1 hour.
5. Serve warm.

1. Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
3. Transfer veggies over to a 3 quart Crockpot.
4. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
5. Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours.
6. Serve warm.

Recipe Source

Originally posted 2019-03-12 14:01:51.

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