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Instant Pot Vegetarian Chili Recipe

From the kitchen of cookincanuck.com
  • 2018 minutes
  • Serves 8

INGREDIENTS

2 tsp

[url]olive oil∞http://amzn.to/2iWPgS3[/url]

1

yellow onion, chopped

3

garlic cloves, minced

1/4 cup

[url]chili powder∞http://amzn.to/2iWL2tL[/url]

2 tsp

[url]dried oregano∞http://amzn.to/2jwOuP3[/url]

2 tsp

[url]ground cumin∞http://amzn.to/2j1KOnw[/url]

1 tbsp

[url]tomato paste∞http://amzn.to/2jbIWG1[/url]

1 3/4 cups

[url]low sodium vegetable broth∞http://amzn.to/2jwPORI[/url]

1 28 ounce can

[url]crushed tomatoes∞http://amzn.to/2j1BBMf[/url]

1

[url]chipotle pepper∞http://amzn.to/2iWKS5B[/url], seeded & minced (sold in can)

1 tsp

adobo sauce (from chipotle pepper can)

2

each) cans [url]black beans∞http://amzn.to/2jndljQ[/url] (reduced sodium), drained & rinsed

2

each) cans [url]red kidney beans∞http://amzn.to/2iWJjEZ[/url] (reduced sodium), drained & rinsed

1 14 ounce can

[url]cannellini∞http://amzn.to/2jmVqKf[/url]or great northern beans (reduced sodium), drained & rinsed

1/4 tsp

salt, or to taste

Chopped cilantro or flat-leaf parsley, if desired