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Sweet Potato Kale Chili
Black Bean Mushroom Chili
| By : |
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Servings |
4-6 servings
|
Ingredients
- 3 cups onion chopped
- 8 cloves garlic finely minced
- 2 pounds mushrooms sliced, Cremini or Baby Bells
- 29 ounce Fire Roasted Tomatoes
1 can - 16 ounces corn frozen, fire roasted if you can get it
- 46.5 onces black beans salt free, including liquid,
3 cans - 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ground chipotle powder
Faux Parmesan Ingredients
- 1 cup oats
- 1 cup nutritional yeast
- 1 tablespoon salt-free seasoning
Ingredients
Faux Parmesan Ingredients
|
Instructions
- Using the Sauté function on the Instant Pot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking.
- Add garlic and sauté for another minute of two.
- Turn the sauté function off and add the remainder of the ingredients except for the corn and cook on high pressure for 6 minutes.
- Release the pressure and stir in the corn and sprinkle with Faux Parmesan.
To Make the Faux Parmesan
- Place all ingredients in a dry blender or food processor fitted with the “S” blade and process until a powder. Will keep on the refrigerator for several months.
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Flavor was amazing, but i had to add mushrooms in two batches because 2 lbs wouldnt fit in the 10 quart pot. Also, it ended up being brothy like a soup, so i added a little cornstarch and water tothicken it up to more of a chili consistency. Wonderful with WFPB cornbread muffins!
Amazing!!!!!!
Good flavour! Made in my 8 quart IP (can’t imagine it fitting in a 6 quart) with quick release. I found it a bit too watery but thickened it up with some corn starch. Chipotle powder was hard to find so I used half of a 6.5 oz can of chipotle peppers in abodo sauce (finely chopped) to get the chipotle flavour.
Really tasty. No problem with putting all the sliced mushrooms in my 6 qt pot. Yummy!
I was a little nervous about this because of all the mushrooms but it was actually really good and fit fine in my 6qt pot.
Pretty good! Mine was watery so maybe will drain a can of beans or two next time before adding to the pot. It could also use a bit more seasoning, salt and pepper.
Pretty good, but it could use a little more flavour.
Very good
Really delicious and super easy! I sauteed the onions, garlic and spices together to allow the oils of the spices to release. After the chili was cooked I added rice and sauteed vegan chipotle sausage (Field Roast Grain Meat). I cook for my elderly mother and learning disabled brother who are meat eaters. When I bring dishes that I use the Field Roast vegan sausage in I don’t tell them it’s not meat and they can’t tell! I will definitely be making this again.
A1
I added a pound of beef with the onions and the kids hardly noticed the mushrooms!
Y more instruction on what to put on processor . Alot of things not mention . Do learn form reviews .
Makes a ton! Added vegan meat crumbles at the same time as the fire-roasted corn. Chili is much more dark brown than photo owing to mushroom juice.
I used my 7 in 1 6 quart and it worked great. I was worried that it would not all fit, but i trusted my Instant Pot—just stir everything together before starting pressure cooking. Also, I would remove all the liquid from the beans before cooking, because my fire roasted tomatoes from Trader Joes added plenty. Seasonings should be added when you add onions and garlic.
Ive made at least 10x since ive found this recipe.
I substituted carrots for the corn due to inability to digest it. Added a whole different texture that tastes really good. I also used the slow cook setting when not in a hurry.
This recipe is delicious. I added quite a few vegetables and could not find chipotle powder. But it was easy to do and very very good kjn
This was so awesome! And many of our friends were shocked when they realized it eas vegan. Everyone LOVED it!!!
Burn notice everytine inhace tried this. Really want to make this. Have to keep movong it to a cast iron stew pan.
I loved this recipe. It was super tasty. I do agree with everyone else and wish I had read the reviews first as I could have easily cut this recipe in half. I would have also drained the beans as the recipe as it stands makes a soup rather than a chile even after cooking twice as long. That being said super delicious!
Got a burn nessage, but a very tasty chilli indeed. Mushrooms are the meaty star and they succeed. Great non meat option. Batch cook.
Ignore the Burn Notice. It looks nothing like the photo but my family loved it and didn’t realize that there was no meat because the mushrooms had them fooled for a while.
Tip: drain and rince beans before pouring in. Also Ignore that it looks soupy. It thickened up after cooling off.
Prep time is a lot longer than stated but well worth it!
Does anyone know the catorie count .
Hi Melc281,
Some recipes include a calorie count if they ere provided to us by the recipe contributor.
For all other recipes, it is best to find a calorie counter and input the ingredient brands you used and the amount of each to generate an excellent estimate of the calories of a recipe.
Happy Cooking,
Instant Pot
Delicious chili. After reading reviews and before preparing, I opted to drain/rinse 2 of the 3 cans of beans to prevent it from being soupy and that worked out well. I would also recommend adding some salt or soy sauce (if your diet allows).
Delicious but omg the quantity it makes is so large. For those of you cooking for 2, you can safely half the recipe and you’ll still have leftovers.
Help! I get the BURN notice every time I make this. Any tips appreciated.
I just got my first Instant Pot recently. I read a suggestion to let the IP cool down for five minutes after sauteeing to avoid the burn message. It seems to work really well for me.
Great recipe but took a lot longer because of the burn message even though it was undercooked
I also got burn message. Put everything in a bowl and cleaned the pot (and dried it), then tried again. Still burn message. Ended up slow cooking.
Great chili! I too had “burn” before the third light of warming up light turned on, but it didn’t matter…i just turned it off, opened up the lid, and stirred it. No burnt flavour-all good
Awesome and so simple. Portions are large and hearty
Original was a little bland.
Add a tablespoon of salt, a tablespoon of onion powder, & stir in a 6oz can of tomato paste after cooking. Preferably roasted garlic flavor.
This was great, but i also got the burn message. I dont rrmember but i tried several things to make it go away and to cool the chili. Soemthing eventually worked. And then i slow cooked it longer the next day, and it tasted even better.
Looks nothing like the picture, it’s not red tomato color but more black. It’s watery and bland, we added a little salt and a splash of Worcestershire sauce which helped. I probably won’t make this again.
Fail! It triggered “Food Burn” in my new InstantPot — that’s never happened with any other recipe. It was watery and tasted nothing like any chili I’ve ever had. Had to rescue it with a can of tomato paste, chili powder, red pepper flakes, sea salt, a bit of sugar, and a dash of ginger.
Broken recipe. It makes a burn message because it needs more water, but it asks for so many ingredients that you need to take some out so it doesn’t go above the fill level. Why are you all giving it 5*s if it’s watery and making burn messages?
I added 2 cans of chili beans and 1 can of black beans. My instapot showed the food burn too. I just took the lid off and stirred the chili. I put the put back on and the food burn message went away. That never happened to me before either
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The food burns because after sautèing the onions the pot is too hot to go right i. To pressure cooking sit back for a minuet and let that shit cool down then go on and press the pressure cook button yum yum
I did not get the BURN message, but for sure 10 minutes elapsed between when I canceled the Sauté mode and when I began Manual mode just adding ingredients and spices. Usually the Burn message comes on when you have not deglazed the pan after sautéing. To deglaze, add a bit of cold water and scrape with a wooden spoon to make sure there are no bits of onion or garlic sticking to the bottom of the liner. I sautéed with vegetable broth and layered my ingredients so that the tomatoes were on top.
@instaPot. How much of that Faux Parmesan do use?
This came out okay. I wish I would have used Mccormick chili mix so this recipe would have tasted a little more like chili. Also, it came out very watery. Very hearty and filling, but a little bland. I topped with shredded cheddar cheese and sour cream.
Blue jean Chef, Just finished preparing your “Black bean with Crimini mushrooms. It is currently under pressure. I took a photo before putting the pc lid on and hope to add it to this post. I’m not a vegetarian however cutting back on calories. This chili is going to fit the bill!!