What an eventful year it has been so far – some lovely new memories to cherish and also some unfortunate turn of events around the world. All of this has me craving easy comfort food.
This Veggie Chili is a perfect Sunday meal along with a garlic toast or side salad.
This recipe has been with me for about 8 years now. The very first time I made it, it was a hit! And no, not all my recipes are a hit the first time!! It’s a Hubby favourite and he asks for it once or twice a year during the cold season.
My BFF recently posted about different ways to incorporate Chili and I found that so creative! She added pasta to the chili for her wee ones and made chili sloppy joe sliders for her hubby! A great addition/substitution for kids and carb-lovers!
Can you freeze it?
Absolutely! I like to freeze it in small, one portion batches and I warm it on low heat on the stove. Avoid the microwave – it will not taste the same and have you Googled how bad it is for you?! Try to avoid it as much as you can, except for my Khandvi/Patudi recipe – that’s an exception. 🙂
Can you substitute it with other types of meat?
Of course! My favourites are ground chicken and turkey. If you do substitute, make sure the meat is almost cooked before adding the tomatoes and broth.
My absolute favourite part of chili. I CANNOT and WILL NOT eat chili without some sharp, grated cheddar cheese, green onions and cilantro. Yeah, and I don’t go easy on the cheddar. Lol. Other toppings you can add are sour cream, avocado, tortilla chips, chopped jalapenos and red onions.
So, there you have it! I would love for you to try this Chili in your home and let me know your thoughts!
• 1 pkg of St. Yves Veggie Ground (or any type of meat of your choice)
• 1 large onion, chopped
• 1 zucchini, diced
• 1 carrot, chopped
• 1 green pepper, chopped
• 1 jalapeno, finely chopped
• 4 garlic cloves, finely chopped
• 1-796ml can of diced tomatoes, with juice
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 tbsp chili powder (a wee bit more if you like it spicy!)
• 1 tbsp ground cumin powder
• ¼ tsp dried chili flakes
• 1-946ml container of vegetable broth (I like it soupy!)
• 2-540ml cans of kidney beans, rinsed
• 1 tsp sugar (to taste)
• 1 tsp salt or to taste
• Fresh ground pepper
• Green onions, chopped
• Sharp cheddar cheese, grated
• Cilantro, chopped
1. Turn your Instant Pot on Saute mode (adjust to More heat). Once it reads hot, add in oil.
2. Add in the onions – stirring occasionally.
3. Once the onions are translucent, add in zucchini, carrot, garlic and jalapenos.
4. Add in oregano, basil and parsley. Stir. Cook for 5-7 minutes.
5. Add in the tomatoes, with juice.
6. Add in the veggie meat and stir. If you’re using ground chicken or turkey, cook it in a separate fry pan beforehand.
7. Add in the cumin, chili powder, salt, sugar and kidney beans. Stir and cook for 5 minutes.
8. Add the vegetable broth and mix well.
9. Turn off Saute mode and close the IP with the pressure valve to Sealing Mode.
10. Cook on Manual High Pressure for 8 minutes.
11. I like to let the chili sit in the IP on warming mode for about 15-20 minutes so the flavours mix well. This is optional if you don’t have time.
12. Ladle the chili into a bowl and enjoy with your favourite toppings!
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