INSTANT POT VEGAN CHILI / 20 minutes / freezer friendly / meat eater approved

Set the Instant Pot to sauté mode.

Add 1 pound of Beyond Burgers (or other vegan ground meat substitute) to the pot.

Sauté the ground meat alternative until browned.

Add chopped onion and 4 cloves of minced garlic to the pot and sauté until fragrant.

Add a bag of frozen bell peppers to the pot.

Pour in 2 tablespoons of soy sauce and mix well.

Add 2 cans of Rotel diced tomatoes with green chilies (mild) to the pot.

Drain and rinse 1 can of black beans and 2 cans of kidney beans, then add them to the pot.

Stir in 2 tablespoons of tomato paste to thicken the chili.

Pour in 2 cups of water and mix everything together.

Close the lid of the Instant Pot and cook on high pressure for 6 minutes.

Once done, release the pressure and open the lid to check the chili's consistency.

Equipment Needed

Spice Level:

Dietary