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Vanilla-Scented Rice Pudding
Three-Bean Vegan Chili
| By : |
I have been making some version of this vegan chili for at least a decade since my friend Lynn shared it with me. What really makes it are the mushrooms—their earthy flavor and meaty texture really add another dimension to the chili. Although this recipe has far more ingredients than some of the other recipes in this book, the effect is beautiful in a glass jar and worth the trip to the store to gather each ingredient.
Jar Size: 4 cups
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
6 servings
|
Ingredients
Dry ingredients
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- 1 teaspoon dried garlic
- 1/2 teaspoon sea salt
- 1/3 cup dried onion
- 2 tablespoons dried celery
- 2 tablespoons dried carrots
- 2 tablespoons diced dried mushrooms such as porcini or shiitake
- 2 tablespoons sundried tomatoes
- 1/2 cup dried black beans
- 1/2 cup pinto beans
- 1/2 cup great northern or cannellini beans
For cooking and serving
- 6 cups vegetable broth or water
Ingredients
Dry ingredients
For cooking and serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Coo or Manualk on High for 40 minutes. Allow the steam pressure to release naturally for 20 minutes, then release any remaining pressure manually.
Recipe Notes
Ingredient Tip: The three beans used in this chili cook at roughly the same rate. If you want to swap any of these beans for another, choose one that cooks in roughly the same amount of time, such as navy beans. If you use kidney beans, know that they cook more quickly, in about 15 to 20 minutes, so they may be slightly overdone and falling apart.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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what is the purpose of putting ingredients in jar?
I have the same question as Barbara. If the jar is for storage, please say that. Also, if that’s the case shouldn’t all beans be dried?
I suggest making minor changes the directions for clarity.
I am confused. Like the others, i do not understand the ourpose of the jar.
But also, the six cups of broth, do the go outside the jar? Or in the jar?
You say, mix well. But if things are to be mixed well, why do the ingredients have to be placed in the jar in any particular order?
Is “The Jar” for gift giving to someone with the ingredients & then they cook it at their leisure? Is this a gimmick to sell your book? I can see a novice putting that jar in a pressure cooker. What a disaster that could be. Your directions leave a lot to be desired & really are dangerous. But th e jars do look cute.
Clearly lacking details.
I think it’s meal prep, or a gift for someone with a new IP. Putting things in jars is all the rage for cooking on YouTube. Spices, beans, noodles are displayed in jars.
I could eat this everyday! Great! Quick & easy to make.
‘Meals In a Jar’ cookbook is all about putting the dry ingredients in a jar ahead of time, leaving it in your pantry, and you have an easy meal ready to go. Just dump the jar contents in your pressure cooker, add water/broth and let your pressure cooker do the rest.
It would be really helpful if the instruction simply said “empty the jar ingredients into the pot.” It would’ve saved at least 10 minutes searching the Web for clarification. I couldn’t agree more with the comments made above.
I wish I can say I’ve made a successful IP chili from dry beans. The ratios are constantly wrong. This recipe has 1.5 cups of beans and some dry veggies that also don’t amount to more than a cup yet it calls for 6 cups of broth. I put in 4.5 cups of broth and cooked according to directions. So disappointing opening the lid to find the beans are not cooked well and the consistency is a soup, not chili. The search continues for a recipe that works.
We loved this. We had only black and white beans. We used only about 4 cups of water and it was still a bit soupy, but I mashed a lot of the beans against the side of the pot when it was done and the consistency was perfect. Also added some tomato paste. It was great when we served it and better the next day. This is a keeper (and it’s hard to find good veggie instant pot chili recipes).
Very Hearty soup. Sauce is thin but great flavor