Try a bowl of this delicious vegan chili and tell me you don't like it. I dare you!
Prep Time 15minutes
Cook Time 10minutes
Additional Time 20minutes
Total Time 45minutes
Servings 4-6 servings
Calories 72kcal
Ingredients
1package crumblesor 3 cups vegan taco meat
1Tbspwater
1onion
2bell peppers
1jalapeño pepperoptional, omit if you don't do spicy
3garlic cloves
1/2tspchili powderoptional, omit if you don't do spicy
1tspcumin
1tsporegano
½tspblack pepper
½tspsalt
3 tomatoes
1cupbeeryou can substitute water
Instructions
Puree and strain the tomatoes. Set aside.
Chop the onion, bell peppers, and jalapeño pepper into smaller pieces (pea sized). Dice the garlic.
Saute all the chopped veggies in water in the Instant Pot on saute mode for 7 minutes. Add garlic and cook for an additional 1 minute.
Add the strained tomato liquid and spices, put the lid on the pot and set it to sealing. Pressure cook (or press manual) for 10 minutes. Allow pressure to release naturally for 20 minutes.
Stir the vegan crumbles into the chili. Put the lid back on to get the crumbles heated up for about 5 minutes, then it's ready to serve.
Top with vegan cheese, vegan sour cream or avocado.
Notes
I recommend using one green bell pepper and one of another color. I usually use one green and one red.