Instant Pot Vegan Chili

Ingredients

• 1 onion, diced
• 3 cloves garlic, minced
• 1 chipotle pepper in adobo sauce finely chopped (with seeds)
• 2 Tbsp chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp oregano
• 1 ½ cups of vegetable broth (low sodium)
• 2 14-ounce cans of fire roasted tomatoes (regular is fine)
• 2 15-ounce cans of red kidney beans, drained and rinsed
• 1 15-ounce can of black beans, drained and rinsed
• 1 Tbsp maple syrup
• Salt to taste

Directions

1. Hit the “Saute” button on your Instant Pot.
2. When it’s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary.
3. Give everything a stir let toast for 2 minutes.
4. Add all remaining ingredients to the Instant Pot. stir and make sure everything is well combined, lock the lid, and seal the vent.
5. Set to cook on manual high pressure for 5 minutes.
6. When time is up, do a “quick release” by turning the release valve to “venting” and remove the lid.
7. Serve in individual bowls with desired toppings.
8. Store in the fridge up to 3 days or in the freezer for a month.