Dinner is one meal that drives me crazy. I want an easy, healthy, tasty, and economical meal for my family. That is easier said than done, so I turn to my Instant Pot. I absolutely L O V E it. It does more than slow cook, it is a pressure cooker, which means recipes with meat take a LOT less time. I easily made baby food for my youngest with it and I love that it has a chili button and rice button. One of my favorite things to make is this easy three bean chili. The best part of using your instant pot is you will not heat up your home while you are making it!
One of the best parts if you can customize it and add what you like. For example, if you hate red beans, add more black beans, if you hate black beans, add another kind of white beans. YOU make it the way you want and the topping choices are endless, which helps with picky eaters. This easy three bean chili is the perfect meal!
I found the original recipe here. But I did make some changes to it for my family. Here is the recipe with my changes included.
Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
Servings: 6-8
Ingredients:
I listed the beans that I used below. But according to the website I found this recipe, you can make it with ANY combination of beans you have! That makes this a great recipe for cleaning out your cupboard:
- 1 can (12 ounces) organic black beans, no salt added (if possible) drained and rinsed
- 1 can (12 ounces) organic white beans, no salt added (if possible) drained and rinsed
- 1 can (12 ounces) organic kidney beans, no salt added (if possible) drained and rinsed
Saute:
1 teaspoon cumin seeds
2 cups of onions, chopped
1 Tablespoon minced garlic
Add:
3 1/2 cups organic 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 Tablespoons mild chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper, optional
After Pressure Cooking:
1-14.5 ounce can diced tomatoes
1-14.5 ounce can tomato sauce
1 small can (8 ounces) of tomato paste
During Pressure Cooking:
Make 1 cup of rice (brown or white, I prefer brown). That will be what you put the chili over. Additionally, I like to add corn chips (a bag of organic from Traders Joes for $1.99) in my chili bowl. Or if you want to kick it up a notch get the Elote Corn Chips from Trader Joes. They are AMAZING!!!
Instructions:
In the pressure cooker, sauté the cumin seeds, onion, and minced garlic for 5 minutes, adding low sodium organic vegetable broth to prevent burning as needed.
Once you are done sauteing, it is time to add the remaining ingredients. Make sure to reserve the diced tomatoes and tomato sauce for after pressure cooking. The reason for this is if you put them in at the beginning it will end up all mush! Stir well and lock the lid into place. Check to make sure the venting valve is closed.
Set to manual high pressure for 6 minutes. Once 6 minutes are up, allow for a natural pressure release. Stir in the can of diced tomatoes, can of tomato sauce, can of tomato paste.
Now allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough or if you are in a hurry. Blend 1-2 cups in a high-speed blender and return to the pot, or use an immersion blender.
Now you are ready to eat. Spoon the three bean chili over a serving of rice and top with corn chips, green onions, sour cream, or avocado! What could be easier? Look how delicious it looks!
Love the thought of making this easy Three Bean Chili, please share it with your friends and family, or save it for yourself for later. Please Pin It!
