Instant Pot Vegan Chili

Add a dollop of oil to the hot Instant Pot.

Fry some onions and garlic in the oil until soft.

Add a splash of water to the pot to deglaze.

Add a can of fire roasted tomatoes to the pot.

Add 12 hours soaked chickpeas and kidney beans.

Add chopped carrots, celery, and bell pepper.

Add chopped walnuts, chili powder, cumin, cinnamon, sea salt, and pepper.

Stir everything well.

Add just enough water to cover all the legumes.

Put on the lid, seal it, and set to high pressure for 25 minutes.

Let pressure release naturally completely before opening the pot.

Serve the chili topped with fresh avocado and chopped cilantro.

Equipment Needed

Spice Level:

Dietary