Vegan Instant Pot: Summer Vegetable Chili Recipe

Vegan Instant Pot: Summer Vegetable Chili Recipe - This chili is on the lighter side, and it’s good in the summertime, or anytime you want a bit of summery flavor. Poblano and jalapeño chiles, zucchini, corn, and tomatoes make up the vegetables, and pinto or peruano beans add the hit of heartiness that every chili needs. Serve it on its own, or over rice for a more filling meal.

Serves 6
Vegan Instant Pot: Summer Vegetable Chili Recipe

Ingredients for Vegan Instant Pot: Summer Vegetable Chili Recipe:

  • 2 tablespoons extra-virgin olive oil
  • 1 poblano chile or green bell pepper, seeded and diced
  • 1 jalapeño chile, seeded and diced
  • 1 yellow onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • ½ teaspoon fine sea salt, plus more as needed
  • 2 tablespoons chili powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 2 zucchini, diced
  • 1 (12-ounce) bag frozen corn, or kernels cut from 3 ears fresh corn
  • 1½ cups cooked pinto or peruano beans, or 1 (15-ounce) can beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 1 (14½-ounce) can diced fire-roasted tomatoes
  • ¼ cup chopped fresh cilantro
  • 2 green onions, white and tender green parts, thinly sliced

Directions for Vegan Instant Pot: Summer Vegetable Chili Recipe:

  1. Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the poblano and jalapeño chiles, onion, celery, garlic, and salt, and sauté for about 5 minutes, until the vegetables soften. Add the chili powder, oregano, cumin, and cayenne and sauté for about 1 minute more. Add the zucchini, corn, beans, and broth and stir to combine. Pour the tomatoes and their liquid over the top. Do not stir.
  2. Secure the lid and set the Pressure unharness to sealing. Press the Cancel button to reset the cookery program. Then select the Manual or Pressure Cook setting and set the cooking time for 5 minutes at high pressure. (The pot can take about quarter-hour to return up to pressure before the cookery program begins.)
  3. When the cookery program ends, perform a fast pressure unharness by moving the Pressure unharness to venting. Open the pot, stir everything together then taste the chili and adjust the seasoning with salt, if needed.
  4. Ladle the chili into bowls and sprinkle with cilantro and green onions. Serve piping hot.

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