Instant Pot Vegetarian White Bean Chili
{Adapted from a My Fitness Pal recipe}
Ingredients:
1 1/2 cups dry white beans, soaked and drained
2 Tbsp olive oil
1 white or yellow onion, chopped
1 anaheim chili, chopped
4 large stalks of chard
3 cloves of garlic, chopped
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1/2 tsp smoked paprika
1 Tbsp nutritional yeast
3 cups butternut squash, cubed (or 2 bags TJ's butternut squash)
2 1/2 cups vegetable broth
1/2 cup frozen corn
Salt to taste
Pepper to taste
1/4 cup cilantro
Lime for garnish
Vegan sour cream for garnish
Garbanzo bean flour for thickening
Directions:
1. Soak beans overnight or use quick-soak method (https://www.thekitchn.com/how-to-quicksoak-dried-beans-cooking-lessons-from-the-kitchn-198610).
2. Remove leaves from chard stalks. Chop stalks and leaves separately.
3. Add oil to Instant Pot, select saute, and adjust to high heat.When oil is hot, add onion, chili pepper, and chard stalks, stirring occasionally for 5 minutes until tender.
4. Add garlic, cumin, coriander, oregano, and paprika. Stir and cook for 1 minute. Press cancel.
5. Add beans, butternut squash, broth, nutritional yeast, chard leaves, corn, salt, and pepper to the pot. Lock the lid, turn valve to "sealing," select the pressure cook option, and adjust it to high heat. Set timer for 20 minutes (will take approximately 15 minutes to start the 20 minute timer).
6. When 20 minutes has elapsed, let it sit as-is for 10 minutes. Release remaining pressure carefully!
7. Add garbanzo bean flour as necessary to thicken, stirring well. Stir in cilantro.
8. Serve with sour cream and lime wedge.
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