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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!

Ingredientes

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2 cucharadas aceite de olivo

aceite de olivo

cucharadas

1 onion, picado

cebollas

picado

2 pimientos, picado (cualquier color)

pimientos

picado

cualquier color

1 chile jalapeno, picado fino (keep all seeds for more spicy flavor, discard seeds for mild flavor)

chile jalapeno

picado fino

keep all seeds for more spicy flavor, discard seeds for mild flavor

1 pisca pimienta de cayena (or more for a spicer taste)

pimienta de cayena

pisca

or more for a spicer taste

4 clavos ajo, picado fino

ajo

clavos

picado fino

3 cucharadas polvo de chile

polvo de chile

cucharadas

1½ cucharadas comino, molido

comino

1½

cucharadas

molido

2 cucharaditas paprika

paprika

cucharaditas

½ cucharadita sal

sal

cucharadita

¼ cucharadita pimienta negra

pimienta negra

cucharadita

2 latas de 15 onzas tomates, picado

tomates

latas de 15 onzas

picado

6 onzas pasta de tomate

pasta de tomate

onzas

1 taza maíz (frozen or canned)

maíz

taza

frozen or canned

4.5 tazas agua

agua

4.5

tazas

1 taza lentejas, enjuagar y drenar (red, dry)

lentejas

taza

enjuagar y drenar

red, dry

1 lata de 15 onzas frijoles negros, drained slightly

frijoles negros

lata de 15 onzas

drained slightly

1 lata de 15 onzas kidney beans, drained slightly

kidney beans

lata de 15 onzas

drained slightly

opcional: 1 avocado, picado

opcional: aguacates

picado

opcional: ½ tazas cilantro, picado

opcional: cilantro

tazas

picado

método

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.

Tiempo de preparacion

5 min

Tiempo de cocinar

28 min

Costo por porcion:

$1.76

Sirve:

8-10 servings

Nutrition Information

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