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|By :Jill Nussinow|
|Browse Category||Vegan & Vegetarian|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Beans, Sweet Potato, Tomatoes|
|Prep Time||5 minutes|
|Cook Time||15 minutes|
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
I am a meat lover, but this chili is very tastey. I didnt have chipotle poweder so i used one canned chipotle with adobo sauce. Next time i make it i will add a tbsp.of cocoa powder
Loved it! But 5 minutes prep time is unrealistic. With all the veggies to cut up, unless you are a chef, expect 10 to 15 minutes prep at least!
This was delicious and easy to make.
This chili is amazing to not have any meat in it, will certainly make again. Prep time is at least 30 min however.
Very tasty! I also grated & added some mexican chocolate, certainly easy to make.
Really nice and easy. Plan for 45 minutes total : prep 8, saute 5, warm up 8, pressure 8, cool down 10, and saute 5 at end.
We added some ground black pepper, hot paprika ans salt. We substituted the sweet potatoes for baby gold potatoes. Really nice… son loved it. Thank you!
I made this today and it is very good. However, it took me about 30 minutes to chop all of the ingredients. If you have good chopping skills, it will probably take less time. Also, the amount of chopped food was too big to fit into the IP Duo Mini. I ended up having to cook all of the food in two batches. I will make this recipe again, but will cut the recipe in half.
Very tasty and hearty. Have made other chilis; this is my favorite. As others commented, prep time is more like 15 than 5 unless you have an automatic veggie dicer. Fresh chipolte a bit hard to find so I used dried, whole, chopped and seeded.
Delicious but takes at least an hour to put together and cook. Worth it though.
Definitely takes closer to an hour to make but tastes good
Does anyone know the calories?
This was amazing and so easy to make. My kids loved it and it will stay as a chili dish in our house. I love the sweetness that the sweet potatoes gave, and also the richness.
Excellent tasting vegan chili! Although it took 30 minutes on high to get the beans cooked until soft enough not 8 :-/
Excellent! First time using my instant pot and this was such a great receipe to use. Has great tast! I added a little more spice to make it a bit more spicy. Will be making again!
I am not a vegan however, this recipe looks very intriguing. I’m glad that I tried it because it was delicious
Wow this makes a lot! It was at the 2/3 mark of my 6 qt pot before the pressure stage. When it was finished it was quite bland. Maybe I should have used a chipotle in adobo sauce instead of the powder but with such quantity I wonder if that would be enough. I appreciate that I now have a lot of meals in my freezer but I’ll have to add hot sauce upon serving.
Wasn’t sure about sweet potatoes in a chile but it turned out pretty good. Used two whole chipolte peppers with ends cut off; unclear whether or not to sclice up peppers since directions say to take out the “whole” pepper after cooked. This would be hard to do if sliced! Also used 3 cups vs 2 of black beans. Four stars till next time and i figure out whats missing.
This was delicious. Instead of chipotle chili powder I used smoked paprika and instead of the chipotle I used a small jalapeno. Also an additional can of beans and a splash of red wine vinegar at the end. Served with sour cream and cut up avocado.
Loved this! Will be making it again. I used soaked beans and it was 30 min pressure cook.
Says to cook on manual, my pot doesn’t have manual. Mentions serving over rice, but only at the end so I also had to make rice, lucky I had some around. Prep was way, way, WAY more than 5 minutes. Had to use canned red kidney beans insteads of dried black beans. An “easy” level recipe should have instructions for substituting canned beans since that’s the easiest thing to do!
If your unit does not have Manual, use the “Pressure Cook” button as they are interchangeable.
Delicious! Used liquid smoke and a smokey chipotle BBQ sauce instead of actual pepper, and added celery and carrots. Great!
A question about this recipe: When it asks for 2 cups of black beans, pre-soaked, does that mean measuring two cups before soaking or after soaking?
Measure out 2 cups of black beans prior to soaking them.