Directions: |
Directions:Vegan Chili Instant Pot Directions: 1. Set Instant Pot to sauté mode; heat OLIVE OIL (about 2 minutes). 2. Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes). 3. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER. 4. Close and lock lid; set pressure release valve to “sealing” position; set Manual timer to +2 and allow pressure cooking cycle to complete. 5. Note: this part takes about 20 minutes, which includes the time it takes to pressurize and pressure cook the chili. When the cycle is complete, allow a natural pressure release for 10-15 minutes (the pressure valve float should fully drop into position before attempting to open pressure cooker lid). 6. Serve warm.
Vegan Chili Stove Directions: 1. In a 3.5 quart soup pot on medium-high, heat OLIVE OIL (about 2 minutes). 2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes). 3. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER. 4. Bring just to a boil, then reduce heat to low; cover, and simmer 30 minutes to 1 hour, until chili has thickened to your liking. Serve warm.
Vegan Chili Crockpot Directions: 1. Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes). 2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes). 3. Transfer veggies over to a 3 quart Crockpot. 4. Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER. 5. Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours; serve warm.
Storage and Reheat Instructions Store chili in an airtight container up to 5 days in the refrigerator and up to 3 months in the freezer. To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving. Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick. |