Electric Pressure Cooker Vegetarian Three-Bean Chili Recipe

Electric Pressure Cooker Vegetarian Three-Bean Chili

Electric Pressure Cooker Vegetarian Three-Bean Chili This chili is proof that a meatless chili satisfies big cravings and a hungry crowd.

It debuted years ago at our neighborhood Halloween party. Guests were floored by the deep chili flavor of this meatless wonder and kept requesting more.

The kiddos did too! I just love how a pressure cooker can turn three beans, everyday veggies, tomatoes, and classic seasonings into a big chili flavor in under an hour. It’s a long-standing vegetarian favorite to this day!

INGREDIENTS

• 2 tablespoons olive oil
• Half of 1 onion, diced
• 2 large carrots, diced
• 2 ribs of celery, diced
• 3 cloves garlic, minced
• One 15-ounce can of black beans, rinsed and drained
• One 15-ounce can of great northern beans, rinsed and drained
• One 15-ounce can of red kidney beans, rinsed and drained
• 1 cup of corn
• 1 ½ cups vegetable broth
• One 14.5-ounce can of diced tomatoes; do not drain
• 3 ounces tomato paste
• 3 tablespoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
•  ¼ teaspoon black pepper

Directions

Select “sauté” on your electric pressure cooker and heat the olive oil.

Add the onions, carrots, celery, and garlic. Sauté until tender.

Add the beans, corn, vegetable broth, diced tomatoes (with juice),

tomato paste, chili powder, cumin, salt, and pepper. Press “cancel.” Secure the lid and turn the pressure release valve to the sealing position. Select “manual” or “pressure cook” high for 2 minutes.

Allow the cooker to sit undisturbed for a 15-minute natural pressure release and carefully release any remaining steam.

Serve warm.