Vegetarian Vegan Chili, Low-Salt, Instant Pot or Crockpot

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 1/2 ounce) can pinquito beans, rinsed and drained (sub a different bean if you like!)
  • 1
    (14 1/2 ounce) can black beans, rinsed and drained (sub a different bean if you like!)
  • 16
    ounces salsa (I uses Jack's Cantina from Costco, use your favorite)
  • 1
    (12 ounce) package frozen corn
  • 1
    sweet potato, peeled and diced
  • 1
    (8 ounce) package sliced mushrooms, rinsed and diced
  • 1
    red pepper, diced
  • 1
    tablespoon chili powder
  • 1 12
    teaspoons cumin
  • 1 12
    teaspoons paprika
  • 1
    teaspoon oregano
  • 12
    teaspoon salt
  • 12
    teaspoon garlic powder
  • 12
    teaspoon onion powder
  • 14
    teaspoon cayenne pepper
  • 1
    cup water
  • 14
    cup green onion (and or or chives, optional garnish)
  • 12
    cheese, shredded (Mexican blend or your favorite cheese topping, optional garnish)
  • 12
    cup sour cream (optional mixin or garnish)
  • 1
    avocado, diced (optional garnish)
  • 14
    cup salsa (optional garnish)
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DIRECTIONS

  • Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
  • Garnish with optional items. I personally use green onions, chives, and a little more salsa.
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