Basic Red Chili

Red Chili in Instant Pot
Susan’s Basic Red Chili

This recipe is made using the Instant Pot Pressure Cooker and cooking with dry beans, which takes about 3-4 hours. If you prefer to use a crock pot, stove top, or canned beans that is fine, too. Cook for about 7 hours in the crock pot or on the stove top.



2 C dry beans (pinto, kidney, or black), rinsed; (or 3-28 oz cans beans);
3 C Vegetable Broth
4 to 6 cloves garlic, minced
1 large onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
8 mushrooms, diced
1-28 oz can diced tomatoes, with liquid (or 3-4 C fresh tomatoes, skins on)
3 T good-quality chili powder
1 T dried oregano
1 T ground cumin
1T smoked paprika

1-2 jalapeño or other hot peppers, seeded and minced, or one 8-ounce can mild or hot chopped green chiles, or 6 frozen/fresh green chiles – medium hot (optional)

8 oz pkg Chorizo-flavored seitan, thawed (or other meat-alternative);  added at the last hour of cooking.  Note:  Seitan has gluten in it, so if you are sensitive to gluten you will want to substitute with another meat-alternative.




Using the Instant Pot Pressure Cooker:

Rinse and drain 2 C dried beans (your choice, but I like red kidney beans);
Place beans into metal pot insert in the Instant Pot Pressure Cooker;
Add 3 C vegetable broth (or water);
Place lid on Instant Pot and turn to lock;
Turn vent on top of lid to Sealing position;
Press the Bean/Chili button and allow beans to cook and vent naturally, about 40 minutes;
In the meantime, chop all vegetables and set aside;
When the beans are done, add the remaining ingredients except the seitan;

Add your spicy chilies now, if desired;
Place lid on Instant Pot and turn vent to Venting position so it doesn’t build up any pressure;
Press the Slow Cook button and Adjust the temperature to Normal;

Let simmer for several hours, stirring occasionally;

Instant Pot will automatically switch to Keep Warm setting after 4 hours;
About 1 hour before serving, break apart the seitan (or other mock meat) into crumbles and add to the Instant Pot;
Stir and allow to cook on Slow Cook setting for about 30-40 minutes to heat through the seitan;
The chili should be nice and thick; if it has gotten too thick, stir in a cup of water;
Serve in a bowl, garnished with tomatoes, cilantro, diced green onions, or diced avocado, if desired.

Note: The chili can also be made in the crock pot; just throw everything, except the seitan, into the pot. Add the seitan during the last 1 hour of cooking and heat through.



For the best nutrition results, put some fresh chopped greens such as spinach or kale, in the bottom of your bowl and ladle the chili on top. Resist the urge to add sour cream or cheese, unless you use a vegan alternative.


Number of servings: 6

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