Happy holidays, y’all! Since it just got real with the cold weather where I live in Texas, I thought this would be a good time to post a warm, hearty, spicy stew big enough for the whole family to enjoy (I now have chili for days). It’s a really versatile recipe, so if you want to use other types of beans, go for it! You really can’t go wrong here. I served my chili with The Vegan 8’s hushpuppies, which I made with my gumbo recipe, found here. They’re a wonderful compliment to the dish. I highly recommend.
Note: this recipe uses an Instant Pot pressure cooker. If one is not available for your use, the recipe can be created by slow cooking the beans on the stove, cooking in a crock pot, or using canned beans instead. Your choice!
Ingredients
- 1 cup garbanzo beans, soaked from dry
- 1 cup kidney beans, soaked from dry
- 1 cup pinto beans, soaked from dry
- 1 yellow onion, chopped
- 5-10 cloves garlic, minced
- 2 15 oz. cans diced tomatoes
- 1 7 oz. jar tomato paste
- 1 L veggie broth
- 1 Tbsp. cumin
- 2 Tbsp. chili powder
- ½ tsp. cayenne pepper
- ½ bag frozen corn (optional)
- 1 bell pepper, chopped (optional)
Method
- Combine all ingredients for the chili except the corn in the Instant Pot
- Seal the Instant Pot and set to “Manual” for 25 minutes
- Once the timer goes off, allow the pot to depressurize for 15 minutes
- Vent the Instant Pot until the pot is completely depressurized
- If you so desire, add in the frozen corn and stir to combine
- Serve chili with grains (I used quinoa), toast, or other baked goods like hushpuppies
- Enjoy!
Bread & Grapes 