Ingredients:
(This is for mild chili. If you like it spicy, use more of the spices or leave the seeds in for the hatch chilis)
2 tsp chili powder
2 tsp ground cumin
2 tsp vegan Worcestershire sauce
4 garlic cloves (22g), minced
two 15oz cans of diced tomatoes with the liquid from the can
one 15oz can of kidney beans, rinsed and drained
one 15oz can of pinto beans, rinsed and drained
one 15oz cans of black beans, drained and rinsed
1/2 cup (121g) hatch chili
1 (200g) yellow pepper diced
1 1/2 cup vegetable broth
2.25 cups (255g) TVP
1 cup (200g) of onion diced
Directions:
In a medium bowl, add the TVP and 1.5 cups of water to rehydrate. Let sit for 5 mins.
Set IP to Sauté mode. Add about 1 TBSP of water and let it get hot for a minute. Add onions, hatch chilis and garlic cloves to IP and sauté veggies until soft, about 3-5 minutes. Add more water if needed a TBSP at a time. After 4-5 mins turn off the IP
Add everything else to the IP. Add the TVP on top but DONT STIR TOGETHER! Just lay it on top so you don't get the burn warning. (You could also put the TVP in after the chili has cooked and let it steep for 5 minutes before serving.)
Cook on manual, high pressure for 10 minutes. Let pressure release naturally. Serve with vegan sour cream or vegan cheese on top if desired. This is actually really good all by itself.
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