Vegetarian Chili

Preparation time : 1 hour 35 minutes

2 tbsp olive oil

1 onion, chopped

2 stalks celery, chopped

1 poblano chili pepper, chopped

1 carrot, chopped

1 medium sweet potato, chopped

3 cloves garlic, minced

4 tsp chili powder

1 tbsp ground cumin

1 tsp dried oregano

1/2 tsp each salt and pepper

1 can (28 oz) fire-roasted tomatoes

2 1/2 cups reduced-sodium vegetable broth

1 1/2 cups mixed dried beans (such as pinto beans, black beans and kidney beans)

1/3 cup smoky barbecue sauce

2 tbsp tomato paste

1 cup frozen corn kernels, thawed

1/4 cup finely chopped fresh cilantro

2 ripe avocados, halved, peeled and sliced

4 radishes, thinly sliced

1 jalapeño pepper, thinly sliced

Lime wedges, for serving

Step by step

  1. Place removable cooking pot in the multi pot. Do not close the lid. Press SAUTÉ button when indicator light is flashing. P15 (minutes) will show on the LED display. Reduce cook time to 10 minutes. Once multi pot has reached correct temperature and has beeped 3 times, the timer will start counting down.
  2. Add oil; heat for 1 minute. Add onion, celery, poblano, carrot, sweet potato, garlic, chili powder, cumin, oregano, salt and pepper. Cook, stirring occasionally, until timer beeps. Stir in roasted tomatoes, broth, beans, barbecue sauce and tomato paste.
  3. Close and secure lid in place. Turn vent knob to Seal. Press the BEANS/CHILI button. P35 (35 minutes) will show on the LED display. Increase time to 59 minutes. Wait 3 seconds. It will start cooking and the time will start counting down. When cooking is complete, the multi pot will beep.
  4. Let pressure release on its own, or press Instant Pressure Release Button for quick release. Do not hold vent knob open. Safety Note: Using quick release method will release extremely hot steam into the air. This can cause burns. Please use oven mitts to protect your hands and arms, and keep all body parts, including the face, away from the steam vent.
  5. Once steam is released, carefully turn lid clockwise to unlock it. Remove removable cooking pot using oven mitts for safety. If beans are not tender, cook on BEANS/CHILI function for 5 more minutes.
  6. Set KEEP WARM function. Stir in corn and cilantro. Cook until corn is heated through. Serve chili in bowls. Top with avocado, radish and jalapeño. Serve with lime wedges.

Tip: Serve with shredded Monterey Jack cheese and sour cream if desired.

Nutrition Facts

Per 1/8 recipe

Calories 310

Fat 10g

Saturated Fat 1.5g

Cholesterol 0mg

Sodium 740mg

Carbohydrate 47g

Fiber 13g

Sugars 10g

Protein 11g