Vegan Chili That is Amazing – Pressure Cooker or Instapot

bowl of chili with vegan sour cream and pickled jalapeño slice

I got this recipe from my mother, who was not a vegan or vegetarian, but was an excellent cook. Her version contained some beef. I’ve adapted it over the years to suit my veggie tastes. It’s very popular in my house and some version is made at least every couple of weeks. This week, VeganAsanaSon4 requested it so his girlfriend could try it, so it was our anniversary dinner. HA!

We typically have it the first day as chili and then the leftovers show up as nachos, burritos, and taco salad.

Ingredients

2 lbs pinto, kidney, black beans or a mix (use canned if you prefer but cooking them from dry makes better chili)
1-2 medium onions diced
4 stalks celery sliced thin
2 cups carrots shredded or chopped (sometimes I leave this out)
1 large can crushed tomato
2 large cans diced tomato drained
4-6 cups veg broth
2-3 jalapenos diced or sliced
3 T olive oil
6 T cumin
6 T cocoa powder
3 T smooth peanut butter
sea salt
pepper

Process

Sort and rinse beans and dice veggies. Put everything except the peanut butter and cocoa in your pressure cooker, using only 4 cups of broth to start. Seal and increase to high pressure, cooking for 25-30 minutes. Turn off heat and allow pressure to come back down. Unseal, add cocoa powder and taste test for seasoning. You may need to add more of the veggie broth. At that point, you continue to cook on a low simmer until everything is at the level you enjoy. More cooking will break down the texture of the beans and thicken the soup into a more creamy consistency – which some people like.  Less cooking will result in a chunkier chili.  When you are close to finished (within an hour of completion), add the peanut butter and stir in.

Each time you make this, it comes out differently based on how much of each thing you add, but it accommodates a lot of variation.  Increase the PB & C for a richer taste.  Add more diced tomato for a chunkier chili.  Put in extra veggies (bell peppers, zucchini, and eggplant are excellent, and squash adds a different flavor) for a little veggie boost. If you don’t have any fresh jalapenos in the house, this can be done with jarred peppers or chili powder.  You can even add browned beef, chicken, or pork (blarf) or tofu (yay) if you want even more protein than the beans provide.

Serve with sour cream and grated cheese (vegan or non) and crackers.  This and a side salad makes a full and delicious high fiber meal!

Garden Yummy – Creamy Carrot Ginger Soup

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I had sort of forgotten about the carrots in my garden, because it didn’t look like they were doing anything. But, when I went out the other day to remove the greens, I found that I had several pounds of carrots. Today, I decided to whip up some good fall soup with them. I made this recipe in the pressure cooker, but it could easily be made in a regular pan or even crockpot.

Ingredients

  • 6 large carrots, chopped into 1/2 inch slices pieces
  • 1 onion, chopped into medium chunks
  • 1 T fresh ginger, minced
  • 3 cups of vegetable broth or water plus vegetable broth powder
  • 1 T curry powder
  • 2 tsp turmeric
  • 1 14 ounce can coconut milk
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste

Preparation

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Place carrots, onion, ginger, curry powder, turmeric, and broth (or broth powder and water) in pressure cooker. Bring pressure to high and cook for 10 minutes and then turn off cooker and let pressure dissipate.

Remove lid and puree with stick blender, or in food processor if needed. Add coconut milk and nutritional yeast and blend briefly. Return to heat and simmer if needed. Salt and pepper to taste.

We had this with rye bread and it was quite tasty.

Flash Fire Nachos – A Vegan Recipe

Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 
jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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