Today we are cooking up some chili in the instant pot. Its cold outside and we need something to give us a kick in the a$$ so we can get stuff done. This chili has plenty of complex carbohydrates and protein to give you energy and warm you up. The instant pot will let us cook this in less than an hour which is amazing. Here’s what you will need…

• 2 cups pinto beans (soaked overnight and rinsed)
• 2 1/2 cups Veggie Broth
• 4 oz can of diced green chili’s
• 1 can tomato sauce
• 1 can diced tomatoes
• 1 cup frozen white corm (any corn will do)
• 8 oz (1 cup) Veggie crumble – any brand
• 1/2 medium onion diced
• 1/2 red bell pepper diced
• 2 1/2 tsp diced garlic or 2-3 cloves diced
  

Seasonings

• 2 tbsp Siracha sauce
• 1 tsp cayenne pepper
• 1 tbsp chili powder
• 1 tsp cumin
• 2 tsp oregano
• 1 tsp smoked hot paprika

-Saute Onions, garlic, veggie crumble and bell pepper 4-5 minutes.

-add additional ingredients and stir well

-cook on manual for 14 minutes (cook times vary by machine but use what you know to be enough time to cook pinto beans well.)

-Let fully natural release

Chow Down!

Below is a link to my Patreon page. Thanks you for all your support. https://www.patreon.com/Vegside

Thank you all for watching. I appreciate all of your guy’s support. Don’t forget to Like, Subscribe, and Share if you haven’t already.