Chili: Vegetarian or Vegan
by Lishka DeVoss

You can use vegan grounds to make this chili vegan.

INGREDIENTS

INDIVIDUALLY (ready to use):
6 ounces (1 cup) dry red kidney beans, or 1 can (15.5 oz, drained and rinsed)
6 ounces (1 cup) dry pinto beans, or 1 can (15.5 oz, drained and rinsed)
1/4 cup olive oil
1 medium white onion, chopped
one 28-ounce can Whole Peeled Tomatoes (chopped, plus all liquid)
3 tbsp to 1/4 cup tomato paste (optional)
salt and pepper (to taste)
one 12-ounce package Quorn® Meatless Grounds, frozen (optional)

SMALL BOWL (whisked together):
about 1 tbsp Mexican oregano (less if not using meatless grounds)
1 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp smoked paprika
1/8 tsp cayenne (to taste)
less 1/8 tsp clove
less1/8 tsp allspice

PREPARATION FOR DRY BEANS (in Instant Pot Max®):

Water to cover 1-inch above, Max pressure, Natural Release, no warming:
red kidney beans - 19 minutes
pinto beans - 23 minutes

PREPARATION

1. In a stew pot over medium-low, heat oil. Then add onion and cook, stirring as needed, until well soft.

2. Add SMALL BOWL and cook, stirring, until you smell the flavors bloom.

3. Add tomato and cook, stirring as needed, for about 2 minutes.

4. Add beans and cook until bubbling, then lower heat and let simmer until flavors meld — about 20 minutes.

5. If using any meatless grounds, only add before serving and cook until heated (otherwise they can get chewy in a bad way).

Updated 2020-04-28

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