It’s officially chili season! If you’ve kept up with our blog, you know chili is one of our favorite weeknight meals year round, but especially when the cold and chilly (chili?) weather hits Richmond. We love chili for so many reasons: First, it’s as easy as chopping up ingredients. Second, you can customize it in endless ways (vegan/meat, spicy/mild, gluten-free, etc.). Finally, you can put it on the stove top, in the instant pot or slow cooker–whatever fits the flow of your day. Below, we’re sharing a fiber-rich veggie version from Elizabeth Lim of Beach Cities Moms. “My husband and I like to load our bowls up with toppings, and I use a slotted spoon to serve it to my 16-month old who gobbles up all the beans and veggies,” says Elizabeth. “Whether you make this on the stove top or in the instant pot, it comes together in minutes and can be thrown together anytime throughout the day and be waiting for you come dinner time, making it the perfect meal for busy fall weeknights.”
THE BEST VEGGIE CHILI- INSTANT POT OR STOVETOP
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 medium carrots, diced
2 medium celery, diced
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 18-oz jar crushed tomatoes
1 18-oz jar diced tomatoes (or use all crushed)
3 14-oz cans beans (I like to use one each black, kidney, and pinto), drained and rinsed
2 Tablespoons brown sugar or maple syrup
1 Tablespoon Tabasco (this will make chili spicy- if you don’t want it spicy cut back by ½ and then add more as you would like)
2 teaspoons salt
freshly ground black pepper to taste
2 cups water
1 cup frozen fire-roasted corn or sweet corn
Ideas for serving: sour cream, cubed avocado, toasted pumpkin seeds or crumbled tortilla chips, lime wedges
- Heat oil in a large pot over medium heat.Add onion, garlic, carrots, and celery and cook until softened, about 8 minutes. Add chili powder, cumin, and oregano and cook until fragrant, about 1-2 minutes, stirring frequently to prevent burning.
- Add tomatoes with the juice, beans, sugar, Tabasco, water, salt, pepper, and corn. Bring to a boil. Cover and reduce heat to low. Simmer for at least 45 minutes or as long as you would like.Serve with desired accompaniments.
- Instant Pot to Sauté function. Warm the oil and add onion, garlic, carrots, and celery and cook until softened, about 8 minutes. Add chili powder, cumin, and oregano and cook until fragrant, about 1-2 minutes, stirring frequently to prevent burning.
- Add tomatoes with the juice, beans, sugar, Tabasco, water, salt, pepper, and corn. Cancel the sauté function, then pressure cook on high for 15 minutes.Quick release, remove lid and stir well. Serve with desired accompaniments.
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