Instant Pot Vegetarian Chili

Ingredients

2      tablespoons olive oil

1 red or yellow onion, chopped

4 fresh minced cloves or frozen garlic cubes

2 tablespoons chili powder

1 tsp dried oregano

1      tsp freshly grated Trader Joe’s Everyday Seasoning

2 tsp ground cumin

2 tbsp tomato paste

2 cups vegetable broth

1      14 oz can Trader Joe’s fire roasted tomatoes or diced tomatoes

1 14 oz  can diced tomatoes

2 tsp adobo sauce (from chipotle pepper can) and a little minced chipotle pepper if desired)

2 (14 oz. each) cans black beans drained & rinsed

2 (14 oz. each) cans red kidney beans drained & rinsed

1 (14 oz.) can cannellini beans, drained & rinsed
1 red pepper cut into small pieces

2       cups of frozen white corn

Chopped cilantro or flat-leaf parsley.

Set Instant Pot to saute setting. Heat the olive oil and sauté the onions.

Clear a space in the onions and add a little more olive oil and add the garlic into the oil, sauté it slightly, and stir the garlic into the onions.

Stir in the chili powder, oregano, cumin and Everyday Seasoning and cook for a minute or so. 

Add the vegetable broth with the tomato paste whisked into it.

Add the crushed tomatoes, chipotle pepper, adobo sauce, beans and frozen corn.

Stir to combine well.

Put the lid on the Instant Pot and close the steam vent. Use the manual setting and pressure cook for 10 minutes.

Allow 5 minutes of decompression after the 10 minutes of pressure cooking is up.

Taking care not to get burned, release the pressure. 

Serve in wide bowls with a topping of grated sharp cheddar, a dab of sour cream, and a sprinkling of chopped cilantro or parsley. Add salt and pepper as desired.