Veggie Chili
Enjoy a bowl of vibrant veggie chili, brimming withcolorful vegetables, protein-rich beans, and a medley of spices, perfect for ahealthy and hearty meal.
Equipment
- Pressure Cooker or Instant Pot
Ingredients
Vegetables:
- 1 Onion chopped
- 2 Carrots cubed
- 1 Eggplant cubed
- 1 handful Green Beans chopped
- 1 Green Bell Pepper chopped
- 1 med. Zucchini cubed
- 1 med. Yellow Squash cubed
- 1 Sweet Potato cubed
- 1 Potato cubed
- Other veggies of your choice
Beans:
- 1 can Black Beans or soaked Beans
- 1 can Red Kidney Beans soaked Beans
- 1 can Garbanzo Beans soaked Beans
- Or any combination of Beans
Tofu Crumbles (optional):
- 1 block Firm or extra firm Tofu frozen over several days
Spices & Garnish:
- 1-2 teaspoons Chili Powder
- 1 ½ teaspoons Smoked Paprika
- ½ teaspoon Ground Cumin
- 1 teaspoon Ground Cinnamon
- ½ teaspoon crushed Red Pepper
- Salt to taste
Instructions
- Water saute Onions, Garlic and Eggplant in a saute pan.
- Add all cut veggies.
- Add canned beans and all spices
- For Soy crumbles: Thaw frozen firm Tofu in store packaging. When completely thawed, break off pieces of the tofu and squeeze well to remove all excess water. Crumble into small pieces until it looks like cream-colored “soy crumbles”. It may be refrigerated at this point for use within a couple of days, or it may be dried to keep it even longer. To dry, place crumbled tofu on a baking sheet and bake at 250 degree F for about 1 hour, stirring occasionally and checking to make sure it doesn’t burn. Store in an airtight container. Has a long shelf life if completely dry.
- Combine in an Instant Pot or pressure cooker. Cook for 10 mins on low pressure and quick release to retain nutrients and flavors.
- Garnish with chopped parsley or cilantro and any other herbs and sliced or cubed avocado!
- Serve on a bed of brown rice, quinoa, or greens.
- ENJOY!
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