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Pozole
Three-Bean Vegetarian Chili
| By : |
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.
| 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
Ingredients
|
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
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.
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Delicious! I make this weekly. I use whatever dried beans I have onhand. I soak my beans for a day before cooking. Warm and satisfying chili.
What size InstantPot was this intended for? It filled my 6-quart all the way to max fill and I was worried because of the beans, so I put part of it in my mini
Wondering if I can quick soak my beans (the 30 min method) and get the same results.