Instant Pot Vegetarian Chili

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I recently attended an Instant Pot Cooking Workshop. My eyes were quickly opened to a world of meals without losing flavor or texture. I purchased a pressure cooker soon after. While I love to cook, when the days grow shorter I find solace in the fact of simply preparing a few ingredients and having a meal ready for my husband and me within 30 minutes or less.

When the cold front moved through this past week, I made an easy vegetarian chili in our pressure cooker. It was savory and satisfying.  I adapted this recipe from Dinner at the Zoo.

Ingredients:

2 teaspoons of your choice of cooking oil
2 pounds Beyond beef, or protein alternative
1 small onion finely diced
1 1/2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
3- 8-ounce cans tomato sauce
3/4 cup vegetable broth or miso broth 
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
15-ounce can kidney beans drained and rinsed
15-ounce can pinto beans drained and rinsedInstructions
Turn your pressure cooker to “saute.” Add the oil to the pot. Add the protein and cook until browned, breaking up the with a spatula as you stir. Add the onion and cook for 3 more minutes or until softened. Add the garlic, tomatoes, tomato sauce, broth, spices, seasonings, and beans to the pot. Turn the pressure cooker to the “soup/stew” setting and place the lid on the pot. Cook for 20 minutes. Release the pressure either manually or allow it to release naturally.
Serve with cornbread, chives, cheese, or a dollop of plain Greek yogurt. I even snuck in 1/2 cup of pureed pumpkin 🙂
Enjoy!
KD

Foods For Fall

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Pumpkin: High percentage of vitamin A, carotenoids and fiber. Pumpkin seeds are a great snack, are concentrated sources of vitamins, fiber, minerals and antioxidants. They also contain an amino acid proven to boost your mood.
Pears: High fiber fruit, pears offer about six grams of fiber. A high-fiber diet helps to keep your blood sugar level stable, cholesterol levels down, and is linked to heart benefits as well as a reduced risk of certain cancers.Pears also contain vitamins C, K, B2, B3 and B6 in addition to calcium, copper, magnesium, potassium and manganese.
  
Cauliflower: Low in calories with only 26 per 100 grams. The flower head contains several anti-cancer phytochemicals and is an excellent source of vitamin C; 100 grams provides about 80 percent of the daily recommended value. It also has a proven antioxidant that helps fight against free radicals while boosting immunity and preventing infections. If you love mashed potatoes, mash cauliflower instead for an better alternative with about a quarter of the calories and an equal amount of tastiness.
SSG