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Vanilla-Scented Rice Pudding
Three-Bean Vegan Chili
| By : |
I have been making some version of this vegan chili for at least a decade since my friend Lynn shared it with me. What really makes it are the mushrooms—their earthy flavor and meaty texture really add another dimension to the chili. Although this recipe has far more ingredients than some of the other recipes in this book, the effect is beautiful in a glass jar and worth the trip to the store to gather each ingredient.
Jar Size: 4 cups
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
6 servings
|
Ingredients
Dry ingredients
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon dried garlic
- 1/2 teaspoon sea salt
- 1/3 cup dried onion
- 2 tablespoons dried celery
- 2 tablespoons dried carrots
- 2 tablespoons diced dried mushrooms such as porcini or shiitake
- 2 tablespoons sundried tomatoes
- 1/2 cup dried black beans
- 1/2 cup pinto beans
- 1/2 cup great northern or cannellini beans
For cooking and serving
- 6 cups vegetable broth or water
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Coo or Manualk on High for 40 minutes. Allow the steam pressure to release naturally for 20 minutes, then release any remaining pressure manually.
Recipe Notes
Ingredient Tip: The three beans used in this chili cook at roughly the same rate. If you want to swap any of these beans for another, choose one that cooks in roughly the same amount of time, such as navy beans. If you use kidney beans, know that they cook more quickly, in about 15 to 20 minutes, so they may be slightly overdone and falling apart.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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what is the purpose of putting ingredients in jar?
I have the same question as Barbara. If the jar is for storage, please say that. Also, if that’s the case shouldn’t all beans be dried?
I suggest making minor changes the directions for clarity.