Vegetarian Chili
Ingredients
The chili
-
1
lb
dried pinto beans
-
¼
cup
olive oil
-
2
units
onions, diced
-
to taste
units
kosher salt
-
2 to 4
units
large bell peppers
-
1.25
lbs
crimini mushrooms
-
4
cloves
garlic
-
¼
cup
tomato paste
-
1
tbsp
chipotle chili powder
-
2
tbsp
traditional chili powder
-
1
tbsp
cumin
-
1
cup
bulgur or quinoa
-
1
28-oz can
crushed tomatoes
-
1 to 2
units
chipotles in adobo, minced
-
¼
cup
white balsamic vinegar
For serving
-
to taste
units
grated cheddar or Monterey Jack cheese
-
to taste
units
sliced scallions
-
to taste
units
sour cream
Instructions
- Cook the dried beans in an Instant Pot with water for 40 minutes at high pressure, then quick release.
- In a large pot, heat olive oil and sauté diced onions with a pinch of salt for about 5 minutes.
- Add diced bell peppers and season with salt, then cover and cook.
- Add chopped mushrooms and minced garlic to the pot, stirring to combine.
- Add tomato paste and spices, cooking for 1 minute.
- Stir in bulgur or quinoa, crushed tomatoes, minced chipotles, and drained beans.
- Add water (4 to 6 cups) and vinegar, then bring to a simmer.
- Let it simmer for 45 minutes to an hour, stirring occasionally and adjusting seasoning as needed.
- Serve with cheese, scallions, and sour cream on the side.
Nutrition Facts (estimated)
Servings
5 to 6 quarts
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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