CHILI IN AN INSTANT POT Hearty Vegetarian
SPICE COMBO INCLUDED
This combo tastes amazing as chili.
I am posting if for ONE AWESOME CUSTOMER that came through my line last night. I can’t remember your name but I hope you find this post and can create an amazing chili in your Instant Pot!
4T chili powder
2T cumin powder
1t onion powder
1t red pepper flakes
1t paprika
1t oregano
2t salt
3t black pepper
Blend it all with a fork in a bowl. Store it in a regular jar with a good lid.
This will make a LOT of chili spice!
INSTANT POT CHILI
1 drizzle (to cover ¼ the base of the IP) EVOO
1 onion, chopped
3 garlic cloves, chopped
2 c shredded and chopped kale
2 carrots, shredded in the food processor (makes 1 cup of shredded carrots)
1 russet potato, cubed to dice size
1 can (14 oz) stewed tomato
2T of above spice combo
2 cans (14oz) drained kidney beans
1 can (14oz) drained pinto beans
1 jar (24oz) of Rao’s Marinara sauce
PREPARE EVERYTHING IN ADVANCE!
Drain beans
IP on SAUTE, add EVOO
Add onions, sauté a minute or two
Add garlic, stir and sauté another minute
Add carrot and blend/stir with a spoon
Add kale, blend with a spoon
All of that should be tossed and combined
Add chopped potato
Add entire can stewed tomato (juice and all)
Stir in the 2T of chili spice blend
Add beans
Stir
Add Rao’s marinara sauce
Fill the glass jar you just emptied with water, put the lid on it and shake it to get all remaining sauce then add to IP
Place lid on IP
Put pressure valve to CLOSED position
Manual settings: HIGH
Time: 25 minutes
Allow pressure to release on its own. If you are in a hurry, you can release it (pull the valve toward you and stand clear). Make sure your IP valve release area has space. I often place a dish towel over it to try to reduce the spray. Open when the valve indicator has dropped (to the right of the valve itself).
I made home-made corn bread from scratch with my chili and it was deeeelish!
