Easy Instant Pot Vegan Chili
The beans in this vegan chili get infused with flavor and get immersed in a dark brown mildly zesty sauce.
Servings: 8
Calories: 199kcal
Ingredients
- 2½ cups 1 pound dried pinto beans, sorted and rinsed
- 1 tablespoon salt
- Water
- 1 8-ounce can tomato sauce (about ¾ cup)
- 1½ tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1½ teaspoons cumin
- 1½ teaspoons coriander
- 1½ teaspoons salt
- ½ teaspoon garlic powder
Instructions
- Place beans in a 6-8-quart pressure cooker. Add salt. Add water to cover the beans by 1 inch. Lock the lid in place. Pressure cook for 1 minute. Let the pressure drop naturally for 15 minutes. Quick-release any remaining pressure. Drain and rinse.
- Return beans to the pressure cooker. Add water to cover the beans by ½-inch. Stir in the tomato sauce and seasonings. Lock the lid in place and pressure cook for 25 minutes. Let the pressure drop naturally for 15 minutes. Quick-release any remaining pressure.
Notes
Variations:
- Chunky Easy Vegan Chili: Add 1 chopped medium onion, 2 minced cloves garlic, and 1 15-ounce can diced tomatoes.
- Slow-Cooker: Place beans in a 4-6-quart slow cooker. Add salt. Add boiling water to cover the beans by 1 inch. Cover and let stand 1 hour. Drain and rinse. Return beans to the slow cooker. Add water to cover the beans by ½-inch. Stir in the tomato sauce and seasonings. Cover and cook until beans are soft and darker in color, approximately 12-14 hours on low or 6-8 hours on high.
- Stove-Top: Place beans in a large saucepan. Add salt. Add water to cover the beans by 1 inch. Heat to boiling over high heat. Remove from heat, cover and let stand 1 hour. Drain and rinse. Return beans to the saucepan. Add water to cover the beans by 1-inch. Stir in the tomato sauce and seasonings. Cover and cook until beans are soft and darker in color, approximately 2-3 hours.
- Adding salt during soaking improves the texture of the beans and helps them stay intact during pressure cooking. The beans don’t absorb much of the salt.
- Beans cook most evenly if soaked first. Especially pressure-cooked beans.
- Hot soaking also reduces the gas-producing complex starches.
- Cook beans in bulk. After cooling, freeze in meal-size portions up to six months.
Nutrition
Serving: 1cup | Calories: 199kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1444mg | Potassium: 687mg | Fiber: 13g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 4mg