Vegan Instant Pot Black Bean Chili
Full of hearty beans and vegetables and made completely in your pressure cooker, this Vegan Instant Pot Black Bean Chili couldn't be easier to make or more delicious!
Servings: 6 servings
Calories: 355kcal
Ingredients
- 1 pound dried black beans soaked for 8 hours
- 4 cloves garlic minced
- 2 red bell peppers chopped
- 1 large red onion chopped
- 1 large carrot chopped
- ½ tablespoon salt
- 2 tablespoons chili powder*
- 1 tablespoon cumin
- 2 tablespoons tomato paste
- 8 ounces tomato sauce
- 3 medium tomatoes chopped
- 3 cups water
- 2 cups corn kernels
Instructions
- Pour your dried beans into a large bowl and cover generously with water and allow them to soak overnight or for about 8 hours. You could also soak them in hot water for 4 hours.
- Drain and rinse the soaked black beans.
- Excluding the corn, add all of the ingredients into your electric pressure cooker.
- Stir everything to combine and secure the lid on top.
- Cook on manual or the bean setting for 40 minutes
- Allow the chili to sit for about 10 minutes before releasing the steam.
- Carefully remove the lid and stir in the corn kernels.
- Serve warm with Vegan Pumpkin Cornbread Muffins and cilantro as garnish!
Notes
*I don't mean ground up chilies, but the American spice blend!
Nutrition
Calories: 355kcal | Carbohydrates: 68g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 983mg | Potassium: 1726mg | Fiber: 17g | Sugar: 11g | Vitamin A: 4539IU | Vitamin C: 67mg | Calcium: 144mg | Iron: 6mg