Easy Recipe
Prep Time
15 minutes
Wait Time
8 hours
Cook Time
25 minutes

This tomato-free vegetarian chili uses soaked dry beans and is made in an Instant Pot to save time. Serve with grated cheese, extra sliced jalapeños, and plenty of chopped cilantro. Top each bowl with diced avocado and a squeeze of lime. 

Preparation Note

Soak your dry beans in a bowl of water for at least 8 hours before making this. If you want to make this for dinner, then soak the beans in the morning, before you go to work.

2 tablespoons extra virgin olive oil
1 medium onions chopped
2 large jalapeño peppers diced
5 cloves garlic crushed
1 tablespoons ground cumin
2 teaspoons dried oregano
½ teaspoons black pepper
2 pinches cayenne pepper
2 cups cannellini beans (soaked for 8 hours)
3 cups water
1 teaspoons sea salt
1 cups chopped cilantro
½ bunches curly kale chopped
½ cups sour cream
½ cups grated raw jack cheese