Description

Do you love your Instant Pot because it makes everything easier? This versatile vegan chili recipe will magnify that love by giving you a warming winter meal that’s insanely easy to make. Just grab a couple of packs of SoyBoy organic tempeh, get out the cheese grater, and fire up that chili mode. We think the Instant Pot seals in all the flavors and improves the texture of the beans. With an extra pinch of this and that, you can make this one just the way you like it.

Servings: 4-6

Instructions

1. Set the Instant Pot to “saute.” Cook olive oil, tempeh, and all vegetables except the beans. If at the end of 9 minutes (default “saute” setting) vegetables aren’t soft, add more time.
2. Set the Instant Pot to “bean & chili.” Mix in all remaining ingredients and cook for 15 minutes. Taste and adjust seasonings as needed. Top with your choice of garnish and serve.

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Ingredients

• 2 Tbs olive oil
• 2 8oz Package SoyBoy Tempeh grated
• 1 medium white onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno, deseeded and diced
• 2 cloves garlic minced
• 1 14.5-ounce can diced tomatoes drained
• 1 Tbs Tomato Paste
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans drained and rinsed
• 1 cup water
• 1 tsp cumin
• 1 Tbs smoked paprika
• 2 tsp salt
• 1 tsp ground cayenne
• 1 Tbs chili powder

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