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There is nothing like a hearty chili in the cold months. But, how to make it vegan? Easy! Here’s an easy way to make delicious vegan chili in a pressure cooker.

Vegan Chili Pressure Cooker Recipe

For Christmas, I got a fancy new Instant Pot. I got it mostly for the ease of cooking rice. But, the cool thing is when you cook in a pressure cooker, it saves time and saves a lot of the nutrients. And, when cooking beans it makes them more easy to digest. Better for you and everyone your around. 😉

By the way, I’m NO chef. Making a meal that turns out edible is a win for me. So, when I made this recipe and my family was crazy about it.. I had to share it. I found this recipe in the cookbook Vegan Under Pressure, by Jill Nussinow.

It’s an easy one. The only ingredient that I never heard of was the hominy. Apparently you can find this at your local grocery store. And, to my surprise, I found it! It was in the canned food area and wasn’t expensive.

After googling, “What is Hominy?” I learned that people in Mesoamerica have been eating hominy for thousands of years. It’s a Mexican favorite and is used to make tortillas! Hominy is corn that goes through an alkaline process. This process makes the corn easy to digest more of the nutrients. PLUS, it tastes great.

hominyIngredients

1 tablespoon olive oil

2 cups finely chopped onion

4 garlic cloves minced

2 tablespoons of chili powder

2-3 teaspoons of ground toasted cumin

1/2 teaspoon smoked paprika

1 (15 0z) can of hominy, rinsed and drained

1 can of black beans, rinsed and drained

1 can of pinto beans, rinsed and drained

1 1/4 cups of vegetable stock

1 (15) oz can diced fire roasted tomatoes with chilies

1 (8oz) can of tomato sauce

3 tablespoons of tomato paste

1 cup of frozen corn kernels

1/2 cup chopped scallions

1/4 cup chopped cilantro

2 tablespoons lime juice

1 teaspoon of salt

Directions in Pressure Cooker:

Heat a stovetop pressure cooker over media medium heat or set an electric cooker to sauté. Add olive oil. Add the onion and sauté for 3 minutes.  Add the garlic, chili powder, cumin, and paprika and sauté for another minute.  Add the hominy, drained beans and stock.

Lock the lid on. Bring to high pressure and cook for 8 minutes. Let the pressure come down naturally. Remove the lid, carefully tilting it away from you.

Add the tomatoes, tomato sauce, tomato paste, and corn. Stir once. Lock the lid and let sit for 3 minutes. Remove the lid.

Transfer the chili to a large bowl. Add the scallions, cilantro, salt and lime juice.

Then, serve. =)

Serves 4-6

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Vegan Under Pressure by Jill Nussinow, pg. 207

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