If you are craving a comforting and hearty bowl of chili, you've come to the right place. This chili is colorful, healthy, and packed full of flavor. Because it's loaded with 3 types of beans and a variety veggies, it's sure to satisfy your hunger, The perfect meal for those cool nights. So get out the Instant Pot and cozy up to a bowl.
2 cups of a variety of dried beans, such as kidney, pinto, and black beans (no soaking necessary)
5 cups water
1 yellow onion – chopped
3-5 cloves of minced garlic depending on you taste preference
1 medium red bell pepper – chopped
1 medium zucchini – cubed
2 portobello mushrooms – cleaned and cubed
2 jalapeno peppers – seeded and chopped
½ bag of frozen corn – thawed
1 can tomato sauce
1 can diced tomatoes – no salt added
1 t. smoked paprika
2 T chili powder
1 T cumin
1 T Reduced Sodium Vegetable Better Than Bouillon
1) Add the beans and water to the Instant Pot and reference the “Cooking Time Tables” for recommended amount of time minus 5 minutes. Timing will be determined based on the type of beans you are cooking. Once cooked, allow the steam to release naturally.
2) While the steam is releasing, set a pot on medium-high heat to sauté the onions, garlic, bell peppers, and jalapenos until just soft. Then add the mushroom and zucchini and continue to cook until the vegetables give off their liquid and start to brown around the edges. Now add the spices and cook for about a minute more until fragrant.
3) Once the steam has fully released, remove the lid and add the cooked vegetables along remaining ingredients to the pot. At this point you can gauge the water level, adding more if necessary. Set the timer for 5 minutes. When the time is up, switch the quick release valve to release the steam. Once cool enough to taste, adjust seasoning to needed and garnish with onion, sour cream, avocado, and/or plant-based shredded cheese.