High Protein Vegan Chili

Published on in Instant Pot Recipes, Main Dishes, Soups & Salads
High Protein Vegan Chili
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High Protein Vegan Chili

Recipe by mrsslimonplantsCourse: Main
Servings

10

servings
Prep time

5

minutes
Cooking time

45

minutes
Total time

50

minutes

Ingredients

  • 2 cup dry red kidney beans soaked overnight or use mixed beans
    ( 1 cup dry kidney beans, 1/2 cup white cannellini beans, 1/2 cup pinto beans)

  • 1- 796 ml large can of fire roasted tomatoes

  • 3 tbsp tomato paste

  • 1 large onion

  • 3 medium celery stalks

  • 1 green or red bell pepper

  • 1 carrot

  • 1 cup frozen corn

  • 2 cups diced cremini mushrooms

  • 1 cup TVP (textured vegetable protein) (I use this – Affiliate link)

  • 6 cloves of garlic (minced)

  • 1 tbsp grated ginger

  • 1 tbsp better than bouillon (vegetable base)

  • 5-6 cups of water (+/- per consistency)

  • 1 tbsp oregano

  • 1 tsp thyme

  • 2 tsp cumin powder

  • 1.5 tsp chili powder (or adjust per your taste)

  • 2 tsp onion powder

  • salt per your taste

  • *1-2 tbsp (coconut brown sugar)

  • 1/2 chopped cilantro (optional)

  • Additional Toppings (optional)

  • Avocado

  • Red onion

  • Cilantro

  • Lime or lemon juice

Directions

  • Chop all your ingredients (celery, carrots, bell pepper, onion) and keep aside. Turn instant pot on Sauté function and water sauté onion till brown for about 5 minutes.
  • Once onions are browned, add all the spices and sauté for another 1 minute. Add canned tomatoes, tomato paste, spices and sauté for about 1 minute. Add rest of the ingredients including beans, water, better than bouillon, salt and pressure cook for 35 minutes. (or cook on the stove top till all the beans and veggies are soft, I highly recommend using canned beans if you’re cooking on the stove top for fasting cooking time)
  • Release pressure immediately or naturally release, adjust your seasonings, add coconut brown sugar and chopped cilantro. Mix,
  • Serve it with 1/4 of an avocado, red diced onion (or pickled onion) and some lemon juice. Enjoy!

Notes

  • This is a great meal prep dish to use throughout the week. It can be kept in the fridge for up to 5 days or can be frozen once cooled to use later.

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