The Pioneer Woman Tasty Kitchen
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Instant Pot Vegan Chili

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Level: Easy

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Description

A quick, delicious weeknight dinner that’s packed with plant-based protein! Even meat-eaters will love it!

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Onion, Diced
  • 1  Red Pepper, Diced
  • ⅓ cups Celery, Thinly Sliced
  • 1 Tablespoon Garlic, Minced
  • 4 teaspoons Chile Powder
  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Ground Cumin
  • ¼ teaspoons Cayenne Pepper
  • ⅛ teaspoons Ground Allspice
  • 1 can (15 Oz. Size) Dark Red Kidney Beans, Drained And Rinsed
  • 1 can (14 Oz. Size) Fire-roasted Diced Tomatoes
  • 1 can (14 Oz. Size) Crushed Tomatoes
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Sea Salt
  • 1 pinch Pepper
  • 2  Bay Leaves
  • ½ cups Water
  • 1 bag (13 3/4 Oz. Size) Gardein Beefless Ground
  • ¼ cups Parsley, Minced

Preparation

Pour oil in Instant Pot and turn it to sauté mode. Once hot, sauté onion, pepper, celery and garlic until they begin to soften, about 3 minutes.

Add chili powder, paprika, cumin, cayenne and allspice and cook until fragrant, about 2 minutes. Add all remaining ingredients except the water, Beefless Ground, and parsley. Stir until well combined. Cover the Instant Pot (make sure it’s set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes. Once cooked, let it steam release naturally.

Once steam is released, remove lid and turn it to sauté mode. Add water and Beefless Ground and cook for 3–4 minutes, stirring frequently, until Beefless Ground is warm. Stir in the parsley and devour!

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