SIMPLE INSTANT POT VEGAN BLACK BEAN CHILI

Simple Instant Pot Vegan Black Bean Chili image

With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 16

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Ingredients

2 teaspoons olive oil
1 medium yellow onion (diced) (about 2 cups)
1 red, yellow, or orange bell pepper (diced)
1 teaspoon dried oregano
2 medium cloves garlic (minced)
2 tablespoons chili powder
2 teaspoons ground cumin
3 cups cooked black beans (or 2 [15-ounce] cans, drained)
15 ounces crushed tomatoes (I like fire-roasted for a little extra dose of flavor)
1 medium jalapeno pepper (seeded and minced*)
1 teaspoon kosher salt
1 cup water
Cashew sour cream
Diced avocado
Cilantro
Diced red onion

Steps:

Hit "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
After the 5 minutes is up, quick-release by flipping the release valve to "venting." Remove lid.
Scoop into individual bowls and add toppings if desired.
Keeps in the refrigerator for about 3 days. Freezes well too.

Nutrition Facts : ServingSize 1.5 cups, Calories 260 kcal, Sugar 8 g, Sodium 796 mg, Fat 4 g, SaturatedFat 1 g, Carbohydrate 46 g, Fiber 16 g, Protein 15 g