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Spicy Veggie Chili

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We are so excited to be sharing our new Instant Pot recipes. Stay tuned for our Instant Pot Blog post which is a great introduction if you have not used on before. This is a vegan chili that can be made in the Instant Pot or on the stove top. It's really easy in the Instant Pot, as you do not have to monitor the cooking process. First sauté the veggies, then dump everything in and forget it! Add more of the jalepeño seeds and cayenne pepper to make it even spicier! If you like your chili more mild, skip the jalepeño and cayenne. This chili makes great leftovers which are even tastier the second day!

Ingredients

Food
Amt
Units
Prep
Notes
2 tablespoons olive oil
olive oil
2
tablespoons
1 onions, diced
onions
1
diced
2 bell peppers, diced (any color)
bell peppers
2
diced
any color
1 jalapeño pepper, minced (keep all seeds for more spicy flavor, discard seeds for mild flavor)
jalapeño pepper
1
minced
keep all seeds for more spicy flavor, discard seeds for mild flavor
1 dash cayenne pepper (or more for a spicer taste)
cayenne pepper
1
dash
or more for a spicer taste
4 cloves garlic, minced
garlic
4
cloves
minced
3 tablespoons chili powder
chili powder
3
tablespoons
1½ tablespoons cumin, ground
cumin
tablespoons
ground
2 teaspoons paprika
paprika
2
teaspoons
½ teaspoon salt
salt
½
teaspoon
¼ teaspoon black pepper
black pepper
¼
teaspoon
2 15 ounce cans diced tomatoes
diced tomatoes
2
15 ounce cans
6 ounces tomato paste
tomato paste
6
ounces
1 cup corn (frozen or canned)
corn
1
cup
frozen or canned
4.5 cups water
water
4.5
cups
1 cup lentils (red), rinsed and drained (dry)
lentils (red)
1
cup
rinsed and drained
dry
1 15 ounce can black bean (drained slightly)
black bean
1
15 ounce can
drained slightly
1 15 ounce can kidney beans (drained slightly)
kidney beans
1
15 ounce can
drained slightly
optional: 1 avocado, diced
optional: avocado
1
diced
optional: ½ cups cilantro, chopped
optional: cilantro
½
cups
chopped

Method

Heat oil on "Saute" mode and cook onion, pepper, jalepeño and garlic until soft, about 5 minutes. Add spices, diced tomato, tomato paste, corn, water, lentils and beans. Turn saute off and turn onto "Manual" for 12 minutes. Let naturally release for another 15 minutes before venting completely. Alternatively this can be made on the stovetop. After cooking onion, pepper, jalepeño and garlic until soft, add remaining ingredients and bring to a boil. Reduce heat and simmer for 35-45 minutes. Add additional salt and pepper to taste. Serve in bowls and top with optional diced avocado and chopped cilantro.

Prep time
5 min
Cook time
28 min
Cost per serving:
$1.76
Yields/Serves:
8-10 servings

Yum Ratings

😫😟😐😀😍 “I love the spice and flavors in the background” —Nora, a grown up
😫😟😐😀😍 “It's delicious. All it needs is a little extra salt!” —Zane, age 14
😫😟😐😀😍 “Yum. I really like it but it seems to be missing some flavor I'm used to in chili. Maybe it's because it is meatless. Otherwise I like it.” —Sam, a grown up
😫😟😐😀😍 “I really like spicy things, for for me this is great.” —Asa, age 10
😫😟😐😀😍 “Wow. I'm loving this chili!” —Daryle, a grown up