Instant Pot Chili - No Beans

July 13, 2023 Post a Comment

Instant Pot Chili Dinner at the Zoo from www.dinneratthezoo.com

Description

This chili is a delicious, hearty and comforting meal that is easy to make with an Instant Pot. It’s packed with flavor, and the perfect way to warm up on a chilly day. The best part? It’s a no-bean chili, so it’s a great option for those who don’t like beans in their chili. It’s also vegan and gluten-free, so everyone can enjoy it.

Prep Time

This chili is easy to make and can be ready to go in just 10 minutes. All you have to do is prep the ingredients and set your Instant Pot to cook.

Cook Time

Once the ingredients are prepped, this chili can be cooked in just 20 minutes. It takes about 10 minutes for the Instant Pot to come up to pressure and the chili to cook, and then 10 minutes for the pressure to release. Once the pressure is released, the chili is ready to eat.

Ingredients

This chili is packed with flavor, and only requires a few simple ingredients. You’ll need:

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
2 bell peppers, diced
1 jalapeno, diced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can tomato sauce
1 cup vegetable broth
1 cup corn
1 cup cooked lentils
Optional: 1/2 cup vegan sour cream
Optional: 1/4 cup chopped fresh cilantro

Instructions

Making chili in the Instant Pot is super easy. Just follow these simple steps:

Set the Instant Pot to sauté mode. Add the olive oil, onion, garlic, bell peppers, jalapeno, chili powder, cumin, oregano, salt and pepper. Cook for about 5 minutes, or until the vegetables are softened.
Add the diced tomatoes, tomato sauce, vegetable broth, corn, and lentils. Stir everything together.
Secure the lid on the Instant Pot and set it to manual pressure cook mode for 10 minutes.
Once the chili is done cooking, quick release the pressure by carefully turning the steam release valve to the venting position. Be careful of the hot steam that will come out.
Stir in the vegan sour cream (optional) and fresh cilantro (optional).
Serve the chili with your favorite toppings (e.g., diced avocado, vegan cheese, diced onion, etc.). Enjoy!

Equipment

The only equipment you’ll need to make this chili is an Instant Pot.

Notes

This chili can be stored in the fridge for up to 5 days. It also freezes well, so you can store it in the freezer for up to 3 months.

Nutrition: Per Serving

This chili is packed with nutrients, and each serving has:

Calories: 244
Fat: 12g
Carbohydrates: 28g
Protein: 8g
Fiber: 7g
Sugar: 8g

Recipe Tips

Here are a few tips to make the best Instant Pot chili:

Be sure to use a good quality vegetable broth. It will add a lot of flavor to the chili.
If you don’t like lentils, you can substitute them with black beans or pinto beans.
For a spicier chili, add an extra jalapeno or use a hotter variety of chili powder.
For a creamier chili, add a can of full-fat coconut milk or a cup of vegan sour cream.
If you’re not a fan of lentils, you can use cooked quinoa or rice instead.

This Instant Pot chili is an easy, flavorful and nutrient-packed meal that is sure to please. With just a few simple ingredients, you can have a delicious chili in no time. It’s a great option for those who don’t like beans in their chili, and it’s also vegan and gluten-free, so everyone can enjoy it. Give it a try and see for yourself!