Vegan Black Bean Chili
Ingredients
- 1 C Dry Black Beans rinsed and soaked for 20+ hours
- 210 oz cans of Rotel tomatoes with green chili
- 2 TBSP chili powder
- 1 tsp paprika
- ½ tsp salt
- 1 tsp cumin
- 1 tsp coriander powder
- 1½ TBSP red wine vinegar
- 1 tsp brown sugar
- 1 C frozen corn
- 1 medium onion chopped
- 1 C green pepper chopped
- 2 tsp unsweetened Cocoa Powder optional, but highly recommended
- 1 TBSP olive oil
- 1 C water or stock : For thicker chili for Nachos, reduce liquid to ½ cup
Substitute the Rotel with the following:
- 14 oz Diced Tomatoes (1 can) or crushed
- 4 oz Fire Roasted Mild Diced Green Chiles 1 can
Directions
- Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. To make this a DUMP-AND-START recipe, simply add all the ingredients to the pot and give it a stir.
- Close lid, vent set to SEALING. Cook on MANUAL (High) for 5 minutes, NPR or QR after 5 minutes.
- Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc. Skip the cheese to make the chili vegan.
- Optional Step: Sometimes I stir in about 2 tablespoons of shredded Mexican blend cheese in this chili after cooking. It makes it so creamy and delicious!