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Vortex Plus - Spicy Korean Cauliflower Bites
Three Bean Vegan Chili
| By : |
100% vegan as well as oil, salt, sugar, and gluten-free!
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2/3 cup black beans dried, soaked for 8 hours (or 1 1/2cooked black beans/
1 can ) - 2/3 cup pinto beans dried, soaked for 8 hours (or 1 1/2cooked pinto beans/
1 can ) - 2/3 cup red beans dried, soaked for 8 hours ( or 1 1/2cooked red or kidney beans/
1 can ) - 1 teaspoon cumin seeds
- 2 cups onion chopped
- 1 tablespoon garlic minced
- 3 1/2 cups vegetable broth boiling
- 3/4 cup carrots chopped, about
2 carrot sticks - 1/4 cup celery chopped, (about
1 celery stick) - 1 red bell pepper de-seeded and chopped
- 2 tablespoon chili powder mild
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper optional
- 14.5 ounces diced tomatoes
1 can - 14.5 ounces tomato sauce
1 can
Ingredients
|
Instructions
- Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse canned beans as well).
- In the Instant Pot, use the Sauté function to saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
- Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once time is up, allow for a natural pressure release.
- Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend
1-2 cups in a high speed blender and return to the pot, or use an immersion blender. - Serve hot with any toppings. Topping suggestions: fresh cilantro, fresh parsley, cashew sour cream, green onions, nutritional yeast, roasted red peppers, black olives, favorite hot sauce, shredded vegan cheese
- Note: With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!
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My favorite vegan dish. Turned out pretty well.
Absolutely very tasty! Even my meat eating husband enjoyed it!
This was the second thing i cooked in my Instant Pot and my husband loved it! It was so easy to make.
I was skeptical this would be good since it’s vegan and made with no salt. I’m happy to report it’s delicious! I put double the caynne pepper in it. Its very flavorful!
Delicious! The whole family enjoyed this chili! It is well seasoned and nobody missed the meat:)
Amazing as is! I added a bit more cayenne to add to the spice but it certainly didnt need it. Delicious!
My husband & I loved this chili!!
I was diagnosed with diabetes. My Dr. [who now has been fired] didn’t tell me anything about it. Just gave me metformin 2 times a day. Which made me very sick. So I went on the internet and found Dr. Fuhrman. I believe in his ideas of eating and food that helps your body. I don’t belong to his group however because that has to be paid for but I did start his diet. I watch his free youtube videos alot. But my diabetes was gone in 5 months. Trying to lose weight still. But feel immensely better. I make a smoothie that totally took away my diabetes. Adult people need to eat way different. I thank HP for the internet and all the information. People think they need tons of protein and all they really need is a few beans everyday. I bought a Instant pot and am still learning how to use it. Its awesome. I have made two loads of vegan chili that I absolutely love. The veggies in my salads are way awesome too includng the sprouts I add. Fuhrman is right when you take away all the processed food the real food tastes awesome. Everything is processed anymore. The way the animals that are eaten are treated now has totally stopped me eating them. 24,657,534 chickens killed per day to feed everybody???????????? in just the US. I love my chickens, they are pets only and help me fertilize my garden.
We love this chili and have made ot sevetal times. It’s saved to my favorites! Thank you!
I started cooking this at 8pm, its now 8:30pm and its not ready. 12 minutes cooking time is a fallacy. You have 5 minutes saute then 12 minutes pressure cooking. Thats 17 minutes of the 12 minutes cooking time.
I’m being pedantic but….
I tasted it and seems ok, but not fully cooked yet. Also check your instant pot model and instructions, if you are a beginner at the instant pot.
Following on from my previous comment I’ve now eaten it and it tasted great. However I’ve only given 4 stars as it took well over the 22 minutes stated by recipe.
Yummy. But way too much liquid. I will cut it in half next time.
Firstly, it tells you to saute the onion, garlic and cumin seeds, but it doesn’t tell you to do it in any oil. Other than that, I followed the directions and one of my three types of beans is not fully cooked! So I looked in another cookbook and their chili cooks for 20 minutes, which is a lot more than 12 minutes! So I have it boiling on saute to finish cooking the beans and evaporate some of the excess liquid. I do like the spices. Perhaps next time I’ll use canned beans…