Name: Three-Bean Vegetarian Chili
Prep time: 24 h
Cook time: 50 min
Yield: 8 servings
Cuisine: Modern
Ingredients: 1 cup dried pinto beans (soaked overnight in water to cover and drained); 1 cup dried red beans (soaked overnight in water to cover and drained); 1 cup dried black beans (soaked overnight in water to cover and drained); 2 medium white onions (peeled and chopped); 2 medium red bell peppers (seeded and chopped); 2 stalks celery (chopped); 1 can diced tomatoes (28 ounces); 1 can tomato sauce (15 ounces); 1/4 cup chili powder; 2 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp ground black pepper; 3 cups vegetable broth; 1 cup Water

Three-Bean Vegetarian Chili

By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

instant pot chili, instant pot recipe, instant pot, instant pot veggie chili

This chili is packed with nutrition, but is low in fat. It will fill you up and keep you full for a long time, and you can enjoy it without any guilt. While the recipe calls for three types of beans for a fun texture, taste, and visual appeal, you can make it with any beans you like.

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

more than 2 hours

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Black Beans, Diced Tomatoes, Pinto Beans, Red Beans, Tomato Sauce, Vegetable Broth

Keyword

chili, chili recipe, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot recipes, pressure cooker recipes

Prep Time

24 hours

Cook Time

50 minutes

Servings

8 servings

Ingredients

1 cup dried pinto beans soaked overnight in water to cover and drained
1 cup dried red beans soaked overnight in water to cover and drained
1 cup dried black beans soaked overnight in water to cover and drained
2 medium white onions peeled and chopped
2 medium red bell peppers seeded and chopped
2 stalks celery chopped
1 can diced tomatoes 28 ounces
1 can tomato sauce 15 ounces
1/4 cup chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
3 cups vegetable broth
1 cup Water

Course

Main Course

Cuisine

Modern

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

more than 2 hours

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Black Beans, Diced Tomatoes, Pinto Beans, Red Beans, Tomato Sauce, Vegetable Broth

Keyword

chili, chili recipe, instant pot chili, instant pot chili recipe, instant pot recipe, instant pot recipes, pressure cooker recipes

Prep Time

24 hours

Cook Time

50 minutes

Servings

8 servings

Ingredients

1 cup dried pinto beans soaked overnight in water to cover and drained
1 cup dried red beans soaked overnight in water to cover and drained
1 cup dried black beans soaked overnight in water to cover and drained
2 medium white onions peeled and chopped
2 medium red bell peppers seeded and chopped
2 stalks celery chopped
1 can diced tomatoes 28 ounces
1 can tomato sauce 15 ounces
1/4 cup chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
3 cups vegetable broth
1 cup Water

Instructions

Place all ingredients in the Instant Pot®. Close lid, set steam release to Sealing, press the Chili button, and cook for the default time of 30 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well. If chili is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.

Recipe Notes

PER SERVING
CALORIES: 323
FAT: 2g
PROTEIN: 18g
SODIUM: 712mgFIBER: 17g
CARBOHYDRATES: 60g
SUGAR: 9g

https://amzn.to/2QVOTKh

I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup. This cookbook makes using your Instant Pot more appetizing and satisfying than ever!

This cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor. With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week.

Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.