2/3cupred beansdried, soaked for 8 hours ( or 1 1/2cooked red or kidney beans/1 can)
3 1/2cupsvegetable brothboiling
3/4cupcarrotschopped, about 2 carrot sticks
1/4cupcelerychopped, (about 1 celery stick)
1red bell pepperde-seeded and chopped
14.5ouncesdiced tomatoes1 can
14.5ouncestomato sauce1 can
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!